Strawberries & Cream Madeleines
These Strawberries & Cream Madeleines are soft, buttery, and delicately flavored with real freeze-dried strawberries for the perfect naturally fruity bite. Each madeleine is dipped in creamy white chocolate and finished with crushed freeze-dried strawberries for a beautiful bakery-style finish.
They’re elegant enough for bridal showers, baby showers, afternoon tea, Valentine’s Day, or simply whenever you’re craving something a little extra special.
Why You’ll Love This Recipe
- Soft, buttery madeleines with their signature delicate crumb
- Made with real freeze-dried strawberries for concentrated strawberry flavor
- Dipped in creamy white chocolate for the perfect strawberries-and-cream combination
- Beautiful enough for parties, brunches, and special occasions
- Easy to make with simple pantry ingredients
- A bakery-worthy dessert that looks as impressive as it tastes
Ingredient Notes
Unsalted Butter – Creates the rich, tender texture that makes madeleines so irresistible.
Freeze-Dried Strawberries – Grinding them into a fine powder adds intense strawberry flavor without adding extra moisture to the batter.
Vanilla Extract – Enhances both the buttery madeleine and strawberry flavors.
White Chocolate Melting Wafers – Melt beautifully and create a smooth coating that pairs perfectly with the strawberry flavor.
Coconut Oil (Optional) – Helps thin the melted chocolate slightly for easier dipping and a smoother finish.
Tips for Perfect Madeleines
- Brush the pan with two layers of butter and freeze between each coating. This helps create crisp edges and allows the madeleines to release effortlessly.
- Don’t overmix the batter once the flour is added or the madeleines may become dense.
- Freezing the filled pan before baking helps encourage the classic madeleine “hump.”
- Fill each cavity about ¾ full for the best shape.
- Let the madeleines cool completely before dipping them into the white chocolate.
- Sprinkle the freeze-dried strawberries immediately after dipping before the chocolate begins to set.
- Store the freeze-dried strawberries in an airtight container—they absorb moisture very quickly.
Frequently Asked Questions
Why do madeleines have a hump?
The signature hump forms from the contrast between very cold batter and a hot oven. Chilling the prepared pan before baking helps encourage that classic rise.
Can I use fresh strawberries instead?
No. Fresh strawberries contain too much moisture and will change the texture of the batter. Freeze-dried strawberries provide concentrated flavor without adding liquid.
Do I have to dip them in white chocolate?
Not at all! They’re delicious plain, dusted with powdered sugar, or even drizzled with white chocolate instead.
Can I make these ahead of time?
Yes! They’re perfect for making a day ahead. Simply store them in an airtight container until ready to serve.
Can I freeze madeleines?
Absolutely. Freeze the undecorated madeleines in an airtight freezer-safe container for up to 2 months. Thaw at room temperature before dipping in chocolate.
Storage
Store the finished madeleines in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 1 week. Let them come to room temperature before serving for the best texture.
You can also freeze the undecorated madeleines for up to 2 months. Thaw completely before decorating.
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Madeleine Pan: The key to getting the classic shell shape and beautiful signature hump every time.
Stand Mixer: Makes creaming the butter and sugar effortless, creating a light and fluffy batter.
Small Offset Spatula – Perfect for smoothing the batter evenly into each cavity before baking.
Digital Kitchen Scale – My favorite tool for accurate baking and consistent results every time.
Ingredients
Madeleines
- 113 g (½ cup / 8 tablespoons) unsalted butter, softened
- 2 tablespoons melted butter, for greasing the pan
- 150 g (¾ cup) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 120 g (1 cup) all-purpose flour
- 15 g freeze-dried strawberries, finely ground (about ½ cup whole)
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
White Chocolate Coating
- 170 g white chocolate melting wafers
- 1 teaspoon coconut oil (optional, for a thinner coating)
- Crushed freeze-dried strawberries, for garnish
Instructions
Prepare the Pan
- Melt 2 tablespoons of butter and generously brush every cavity of your madeleine pan.
- Place the pan in the freezer for 5 minutes.
- Brush the pan with a second coat of melted butter and return it to the freezer while you prepare the batter.
Make the Batter
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for about 3 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and finely ground freeze-dried strawberries.
- With the mixer on low speed, gradually add the dry ingredients in three additions, mixing only until no dry streaks remain. Be careful not to overmix.
Chill
- Remove the prepared pan from the freezer.
- Fill each cavity about ¾ full with batter.
- Smooth the tops gently with a small offset spatula or the back of a spoon.
- Place the filled pan in the freezer for 15 minutes.
Bake
- Preheat the oven to 360°F (182°C).
- Bake for 10–12 minutes, or until the madeleines have puffed up and the centers spring back lightly when touched.
- Immediately invert the madeleines onto a cooling rack and allow them to cool completely.
Decorate
- Melt the white chocolate melting wafers with the coconut oil (if using) until smooth.
- Dip each cooled madeleine halfway into the melted white chocolate.
- Immediately sprinkle with crushed freeze-dried strawberries.
- Allow the chocolate to harden completely before serving.