Strawberry Shortcake Truffles
These Strawberry Shortcake Truffles are no-bake desserts made with vanilla cake crumbs, cream cheese, freeze-dried strawberries, and a white chocolate shell, making for a quick and easy treat.
Ingredients
Base Ingredients
- 2 cups vanilla cake crumbs Gives structure and flavor.
- 8 ounces cream cheese, softened Binds and adds richness.
- 1 cup freeze-dried strawberries, crushed Concentrates berry flavor without adding moisture.
- 12 ounces white chocolate, melted Provides a glossy finish.
Instructions
Preparation
- In a large bowl, beat or stir the softened cream cheese until smooth.
- Add the vanilla cake crumbs and mix until fully combined, resulting in a dough that holds together when pressed.
- Fold in the crushed freeze-dried strawberries until evenly distributed.
- Scoop and form the mixture into small balls (about 1 inch to 1 1/4 inch), and place them on a parchment-lined baking sheet.
- Chill the truffles in the refrigerator for about 30 minutes to firm up.
- Melt the white chocolate in a microwave-safe bowl in 20-30 second increments, stirring until smooth.
- Dip each chilled truffle into the melted white chocolate, tap off excess chocolate, and return the truffle to the baking sheet.
- Let the dipped truffles cool until the chocolate hardens before serving.
Notes
Store truffles in an airtight container in the refrigerator for up to 5 days. They can be frozen for up to 1 month. Let them sit at room temperature for 5–10 minutes before serving for optimal texture.