Strawberry Shortcake Truffles Sweet Valentines Day Gift Idea
Creamy strawberry shortcake truffles coated in white chocolate, perfect for gifting on Valentine’s Day.
Ingredients
Ingredients
- 3 cups vanilla cake crumbs from baked and cooled vanilla cake
- 8 oz cream cheese softened
- 1 tsp vanilla bean paste
- 0.75 cup freeze dried strawberries finely crushed (from about 5 cups whole pieces)
- 12 oz white chocolate melts
- 2 tbsp extra crushed freeze dried strawberries for garnish
Instructions
- Place vanilla cake crumbs in a large mixing bowl and break up any remaining larger pieces with your fingers until very fine.
- Add softened cream cheese, vanilla bean paste, and 0.75 cup crushed freeze dried strawberries to the crumbs.
- Use a spatula or clean hands to mix until a thick, smooth, slightly sticky dough forms that holds together when pressed.
- Cover the bowl and chill the mixture in the refrigerator for 30 minutes until firm enough to roll.
- Line a baking sheet with parchment paper, then scoop the chilled mixture into 1 tablespoon portions and roll each into a smooth ball.
- Arrange the balls on the prepared baking sheet, then place the sheet in the freezer for 10 to 15 minutes, until the balls feel firm and no longer sticky.
- While the centers chill, place the white chocolate melts in a microwave safe bowl and heat in 20 second bursts, stirring between each, until fully melted and smooth.
- Remove a few chilled balls from the freezer at a time, then use a fork to lower one ball into the melted white chocolate, turning to coat completely.
- Lift the truffle out, tap the fork gently on the edge of the bowl to remove excess coating, then slide the truffle back onto the parchment lined sheet.
- Immediately sprinkle a small pinch of the extra crushed freeze dried strawberries on top of the wet chocolate for garnish.
- Repeat dipping and garnishing with remaining truffles, working in batches so the centers stay cold and the coating stays smooth.
- Refrigerate the finished truffles for 15 to 20 minutes, or until the white chocolate shell is fully set and dry to the touch.
- Store the truffles in an airtight container in the refrigerator until serving.
Notes
- Use very fine cake crumbs so the centers are smooth and do not crack under the coating.
- If the mixture seems too soft to roll, add 2 to 3 tablespoons extra cake crumbs; if too dry or crumbly, mix in 1 to 2 teaspoons additional cream cheese.
- White chocolate melts temper themselves more easily than regular chips and set with a smoother finish.
- For neat dipping, rewarm the white chocolate briefly if it starts to thicken as you work.
- Truffles keep well in the refrigerator for up to 5 days; serve slightly chilled or at cool room temperature.
- If the mixture seems too soft to roll, add 2 to 3 tablespoons extra cake crumbs; if too dry or crumbly, mix in 1 to 2 teaspoons additional cream cheese.
- White chocolate melts temper themselves more easily than regular chips and set with a smoother finish.
- For neat dipping, rewarm the white chocolate briefly if it starts to thicken as you work.
- Truffles keep well in the refrigerator for up to 5 days; serve slightly chilled or at cool room temperature.