Strawberry Shortcake Truffles
These Strawberry Shortcake Truffles are a delightful dessert that combines the classic flavors of strawberry shortcake in a fun and bite-sized treat, perfect for parties or special occasions.
Ingredients
For the Cake
- 1 box (15.25 oz) vanilla or white cake mix, plus ingredients listed on box (usually eggs, oil, water) Or use a homemade vanilla cake
For the Truffle Filling
- 1 cup strawberry frosting (store-bought or homemade) Canned frosting works better for binding
- 1/2 cup crushed vanilla wafer cookies or graham crackers Optional but adds texture
- 1/4 cup freeze-dried strawberries, finely crushed Optional for extra strawberry punch
For the Coating
- 16 oz pink candy melts or pink chocolate coating Ghirardelli pink melting wafers work great
- 2 tbsp coconut oil or shortening Helps thin the chocolate for a smoother coating
- 4-6 oz white chocolate or white candy melts For drizzling
For the Decorations
- Crushed freeze-dried strawberries For sprinkling
- Pink sanding sugar or sprinkles
- Optional: edible gold leaf, gold stars, or pearl dust For extra fancy vibes
Instructions
Preparation
- Preheat the oven according to cake mix package directions (usually 350°F).
- Prepare and bake the cake according to package instructions in a 9x13 pan.
- Let cool COMPLETELY in the pan.
- Crumble the entire cake into fine crumbs in a large bowl.
Make the Truffle Mixture
- Add the strawberry frosting to the cake crumbs, starting with 3/4 cup and adding more if needed.
- Mix until the mixture has a play-dough-like consistency.
- Fold in crushed cookies or freeze-dried strawberries if using.
- Taste the mixture; adjust moisture as needed.
Roll the Truffles
- Line a baking sheet with parchment paper.
- Using a cookie scoop, portion out about 1-2 tablespoons of mixture per truffle and roll into balls.
- Refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
Melt the Pink Coating
- In a microwave-safe bowl, combine pink candy melts and coconut oil.
- Microwave in 30-second bursts, stirring until completely smooth.
Dip and Coat
- Remove truffles from the refrigerator.
- Dip each truffle in the melted chocolate and place on the baking sheet.
- Tap gently to remove excess chocolate.
Decorate
- Sprinkle with crushed strawberries or pink sugar while the coating is wet.
- Drizzle melted white chocolate over the truffles.
Serve
- Store in an airtight container in the refrigerator for up to one week.
Notes
Ensure the cake is completely cooled before crumbling. Use canned frosting for best results.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 4gSodium: 50mgSugar: 15g