These white chocolate covered strawberry shortcake truffles are the perfect pink and white dessert for Valentine’s Day! Made with a box of strawberry cake mix, a container of cream cheese frosting, and freeze-dried strawberries for ease, these truffles come together in no time. They’re fluffy, tender, and wonderfully sweet, making them the ideal bite-sized treat!
White Chocolate Strawberry Cake Truffles
As much as I love my chocolate strawberry Oreo truffles for an indulgent treat, sometimes I prefer a lighter taste with a fluffy cake texture inside. That’s why I made these strawberry cake mix truffles coated in white chocolate! My kids prefer this version and have started asking for them on weekends, so I know they’re a winner.
This recipe is actually more similar to my strawberry cake pops. I just combine crumbled strawberry cake with cream cheese frosting and whipped cream cheese to hold everything together, and form the dough into balls that get dipped in white chocolate. I absolutely love the way buttery white chocolate and sweet strawberry tastes together, and these couldn’t look sweeter for a Valentine’s Day treat!
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Using Freeze-Dried Strawberries
My secret ingredient for these truffles is freeze-dried strawberries. They add real strawberry flavor and texture, without adding extra moisture to the cake. I do not recommend using fresh strawberries because they could ruin the texture.
Strawberry Shortcake Truffles Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Food Processor
- Baking Sheet
Ingredients
For the Cake
- 15.25 ounces strawberry cake mix (1 box)*
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
For the Truffles
- 1 ounce freeze-dried strawberries (1 package)**
- 16 ounces cream cheese frosting (1 container)
- 4 ounces whipped cream cheese room temperature
- 16 ounces white chocolate candy melts
Instructions
Bake the Cake
- Preheat oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.
- Prepare the cake according to the package instructions. I used Betty Crocker, but adjust the ingredients according to the cake mix you use. Pour the batter into the prepared baking pan and bake for 28-33 minutes, or until baked through.15.25 ounces strawberry cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- Let cool completely, about 1 hour, before crumbling into a bowl.
Make the Truffles
- Add the freeze-dried strawberries to a food processor and pulse until they form a fine crumb, about 20 seconds.1 ounce freeze-dried strawberries
- Add the freeze dried strawberry crumbs, cream cheese frosting, and softened whipped cream cheese to the crumbled cake. Gently mix until a dough forms.16 ounces cream cheese frosting, 4 ounces whipped cream cheese
- Scoop out 1 tablespoon-sized portions and roll them into smooth balls. Place the truffles on a parchment lined baking sheet and chill them in the freezer for 30 minutes.
- When the truffles are chilled, heat the white chocolate candy coating according to the package directions (usually I recommend melting them in a microwave-safe bowl at 30-second intervals until melted).16 ounces white chocolate candy melts
- One at a time, dip the truffles into the white chocolate and tap off any excess. Then place the truffle back onto the parchment lined baking sheet. Garnish with sprinkles or freeze dried strawberry crumbs before the white chocolate sets.
- Allow the truffles to set completely and then store them in an airtight container in the refrigerator for up to 2 days.
Notes
- If your truffles are crumbling apart, they may be too dry. Try adding a bit more cream cheese and blending again.
- If you want the freeze-dried strawberries to be more prominent, finely chop or crush them, instead of putting them in the food processor. This will really make them pop inside the cake, and add more texture.
- Use cake pop or lollipop sticks to turn these into cake pops!
How to Make Strawberry Shortcake Truffles with Cake Mix Step-by-Step
Prep: Gather the list of ingredients for these white chocolate strawberry truffles. Bake a 15.25 ounce box of strawberry cake mix according to package instructions, let it fully cool, and then break it up into fine crumbles. You can do this up to a day in advance. When ready to make the truffles, spray a 9×13-inch baking pan with nonstick spray and set it aside; and bring the cream cheese to room temperature.
Grind the Strawberries: Next, add 1 ounce of freeze-dried strawberries to a food processor and pulse until they form a fine crumb, about 20 seconds.
Mix the Truffles: Add the freeze-dried strawberry crumbs, 16 ounces (1 container) of cream cheese frosting, and 4 ounces of softened whipped cream cheese to the crumbled cake. Gently mix until a dough forms.
Form the Truffles: Scoop out 1 tablespoon-sized portions and roll them into smooth balls. Place them on a parchment-lined baking sheet and chill them in the freezer for 30 minutes. Chilling helps solidify them so they hold together while dipping.
Dip the Truffles: While the truffles chill, heat 16 ounces of white chocolate candy coating according to the package directions. I recommend melting them in a microwave-safe bowl at 30-second intervals, stirring until melted. One at a time, dip cake truffles into the white chocolate and tap off any excess. Then place the truffle back onto the parchment-lined baking sheet.
Decorate: Garnish with sprinkles or freeze-dried strawberry crumbs before the white chocolate sets. Allow the white chocolate strawberry cake truffles to set completely before eating.
How to Store
Store strawberry shortcake truffles in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Enjoy chilled or at room temperature. If frozen, thaw in the fridge before enjoying.
Leave a Reply