Strawberry Shortcake Truffles
Bite-size strawberry shortcake truffles made from vanilla cake, strawberry frosting, and a pink candy shell.
Ingredients
Ingredients
- 1 box 15.25 oz vanilla or white cake mix
- Ingredients listed on cake mix box usually eggs, oil, and water, amounts per package directions
- 1 cup strawberry frosting
- 1/2 cup crushed vanilla wafer cookies or graham crackers
- 1/4 cup freeze-dried strawberries finely crushed
- 16 oz pink candy melts or pink chocolate coating
- 2 tbsp coconut oil or shortening
- 6 oz white chocolate or white candy melts
- 2 tbsp crushed freeze-dried strawberries for topping
- 2 tbsp pink sanding sugar or sprinkles
Instructions
- Preheat the oven according to the cake mix package directions.
- Prepare the cake batter using the eggs, oil, and water amounts listed on the box.
- Pour the batter into a 9×13 inch baking pan and bake according to the package instructions.
- Remove the cake from the oven and let it cool completely in the pan.
- Once cool, break the cake into large pieces and transfer to a large mixing bowl.
- Use your hands to crumble the cake into fine crumbs with no large pieces remaining.
- Add 3/4 cup of the strawberry frosting to the cake crumbs and mix with your hands until combined.
- Add the remaining 1/4 cup frosting as needed until the mixture holds together like soft dough.
- Fold in the crushed vanilla wafers or graham crackers and the finely crushed freeze-dried strawberries.
- Adjust texture if needed by adding a little more frosting for dryness or more crushed cookies for excess moisture.
- Line a baking sheet with parchment paper or wax paper.
- Use a cookie scoop or spoon to portion 1 to 2 tablespoons of mixture for each truffle.
- Roll each portion between your palms to form smooth balls and place them on the prepared baking sheet.
- Repeat with all the mixture; you should have about 24 to 30 truffles.
- Refrigerate the truffle balls for at least 30 minutes, or freeze for 15 minutes, until firm.
- Place the pink candy melts and coconut oil or shortening in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Transfer the melted coating to a deep, narrow bowl or cup for easier dipping.
- Remove 6 to 8 truffle balls from the refrigerator, leaving the rest chilled.
- Place one truffle in the melted pink coating and use a fork to gently turn and fully coat it.
- Lift the truffle with the fork, tap the fork on the bowl edge to remove excess coating, and place the truffle on a parchment-lined baking sheet.
- Repeat with remaining chilled truffles, working in small batches and reheating the coating briefly if it thickens.
- While the pink coating is still slightly wet, sprinkle the tops with crushed freeze-dried strawberries and pink sanding sugar or sprinkles.
- Let the pink coating set completely at room temperature for 10 to 15 minutes or in the refrigerator for 5 minutes.
- Place the white chocolate or white candy melts in a clean microwave-safe bowl.
- Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Transfer the melted white chocolate to a piping bag or a small zip-top bag and snip a tiny tip off one corner.
- Drizzle the white chocolate over the set pink truffles in a back-and-forth or circular pattern.
- Allow the white chocolate drizzle to set at room temperature for about 10 minutes.
- Serve immediately or store the Strawberry Shortcake Truffles in an airtight container in the refrigerator until ready to serve.
Notes
- Make sure the cake is fully cooled before mixing with frosting to prevent greasy, heavy truffles.
- Chilling the rolled centers before dipping helps them stay round and not fall apart in the warm coating.
- If the candy coating becomes too thick, stir in an additional teaspoon of coconut oil or shortening and reheat briefly.
- Store truffles in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- Chilling the rolled centers before dipping helps them stay round and not fall apart in the warm coating.
- If the candy coating becomes too thick, stir in an additional teaspoon of coconut oil or shortening and reheat briefly.
- Store truffles in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.