why make this recipe
Strawberry Shortcake Truffles are a delightful blend of cake and sweet frosting all wrapped in a colorful chocolate coating. They make for an excellent treat for special occasions or a fun dessert anytime. These truffles bring the classic flavors of strawberry shortcake in a bite-sized snack that’s easy to share. Plus, they are perfect for satisfying your sweet tooth!
how to make Strawberry Shortcake Truffles
Ingredients
- 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 if you’re feeling ambitious
- 1 cup strawberry frosting (store-bought or homemade; canned frosting works better here)
- 1/2 cup crushed vanilla wafer cookies or graham crackers (optional)
- 1/4 cup freeze-dried strawberries, finely crushed (optional for extra strawberry punch)
- 16 oz pink candy melts or pink chocolate coating (Ghirardelli pink melting wafers work great)
- 2 tbsp coconut oil or shortening
- 4-6 oz white chocolate or white candy melts (for drizzling)
- Crushed freeze-dried strawberries (for sprinkling)
- Pink sanding sugar or sprinkles
- Optional: edible gold leaf, gold stars, or pearl dust for extra fancy vibes
- 9×13 baking pan
- Large mixing bowl
- Cookie scoop or spoon
- Baking sheet
- Parchment paper or wax paper
- Fork or dipping tool for chocolate coating
- Piping bag or zip-top bag for drizzling
Directions
- Bake the Cake
- Preheat the oven according to cake mix package directions (usually 350°F). Prepare and bake the cake according to package instructions in a 9×13 pan. Let cool completely in the pan. Once cool, crumble the entire cake into fine crumbs in a large bowl.
- Make the Truffle Mixture
- Add strawberry frosting to the cake crumbs. Start with 3/4 cup and add more if needed. Mix with your hands until the mixture comes together like play-dough. Fold in any optional crushed cookies or freeze-dried strawberries for extra texture. Make sure it tastes good!
- Roll the Truffles
- Line a baking sheet with parchment or wax paper. Use a cookie scoop or spoon to portion about 1-2 tablespoons of the mixture per truffle. Roll between your palms to create smooth balls. Place the balls on the prepared baking sheet, leaving space between them. 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 2 tbsp coconut oil. Microwave in 30-second bursts, stirring in between, until completely smooth and melted. Transfer to a deep bowl for easier dipping.
- Dip and Coat
- Remove truffles from the fridge. Dip one truffle in the melted chocolate using a fork. Let excess chocolate drip back into the bowl. Slide the truffle onto the parchment-lined baking sheet. Repeat with remaining truffles.
- Decorate
- While the coating is still wet, sprinkle with toppings like crushed freeze-dried strawberries or pink sugar. Melt white chocolate and drizzle over the truffles in a zigzag pattern. Add any final toppings while the chocolate is still wet.
- Admire Your Work
- Stand back and take in how beautiful your truffles look. Don’t eat them all at once—enjoy them!
how to serve Strawberry Shortcake Truffles
Serve these truffles on a nice plate or a dessert table. They are bite-sized, making them perfect for parties, gatherings, or just a special treat at home. Consider adding a scoop of whipped cream or fresh strawberries as a side for a complete dessert experience.
how to store Strawberry Shortcake Truffles
Store the truffles in an airtight container in the refrigerator. They will keep well for about a week. You can also freeze them for up to three months. Just let them thaw in the fridge for a few hours before serving.
tips to make Strawberry Shortcake Truffles
- Make sure the cake is completely cool before crumbling it to avoid a messy situation.
- Don’t skip the chilling step as it helps the truffles hold their shape when dipped in chocolate.
- Feel free to mix and match toppings to customize the look of your truffles.
variation
You can change the flavor by using chocolate cake mix and chocolate frosting for a different taste. You can even use other types of fruit frostings and dried fruits for variety, like blueberry or peach.
FAQs
- Can I use a different flavor of cake?
- Yes! Feel free to use any cake flavor and matching frosting you like.
- What if I don’t have pink candy melts?
- White chocolate or regular chocolate can work too; just add some food coloring if you want that pink look.
- Can I make these truffles ahead of time?
- Yes, you can prepare them a day or two in advance. Just keep them refrigerated until you’re ready to serve.
Strawberry Shortcake Truffles
These delightful Strawberry Shortcake Truffles are a bite-sized treat that combines the flavors of vanilla cake and strawberry frosting, all wrapped in a colorful chocolate coating. Perfect for special occasions or any sweet craving.
Ingredients
Method
Bake the Cake
- Preheat the oven according to cake mix package directions (usually 350°F). Prepare and bake the cake according to package instructions in a 9×13 pan. Let cool completely in the pan.
- Crumble the entire cake into fine crumbs in a large bowl.
Make the Truffle Mixture
- Add strawberry frosting to the cake crumbs, starting with 3/4 cup and adding more if needed. Mix with your hands until it comes together like play-dough.
- Fold in any optional crushed cookies or freeze-dried strawberries for extra texture.
Roll the Truffles
- Line a baking sheet with parchment or wax paper. Use a cookie scoop or spoon to portion about 1-2 tablespoons of the mixture per truffle.
- Roll between your palms to create smooth balls and place them on the lined baking sheet, leaving space between.
- 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 2 tbsp coconut oil. Microwave in 30-second bursts, stirring in between, until completely smooth and melted.
- Transfer to a deep bowl for easier dipping.
Dip and Coat
- Remove truffles from the fridge. Dip one truffle in the melted chocolate using a fork, letting excess chocolate drip back into the bowl.
- Slide the truffle onto the parchment-lined baking sheet and repeat with remaining truffles.
Decorate
- While the coating is still wet, sprinkle with toppings like crushed freeze-dried strawberries or pink sugar.
- Melt white chocolate and drizzle over the truffles in a zigzag pattern. Add any final toppings while the chocolate is still wet.
Admire Your Work
- Stand back and take in how beautiful your truffles look. Don't eat them all at once!
Nutrition
Notes
Make sure the cake is completely cool before crumbling to avoid a mess. Don't skip the chilling step as it helps the truffles hold their shape when dipped in chocolate. Feel free to mix and match toppings to customize the look.