Strawberry Shortcake Truffles Recipe

Strawberry Shortcake Truffles Recipe

Course: Dessert, truffles

Cuisine: American

Prep Time: 30

Cook Time: 28

Cool/Chill Time: 1 30

Total Time: 2 28

Servings: truffles

Calories: 163kcal

Author: Becky Hardin

These white chocolate covered strawberry shortcake truffles made with boxed cake mix are the perfect pink and white dessert for Valentine's Day!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 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 9x13-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

*Use any brand of strawberry cake mix. I use Betty Crocker. You can use a white or yellow cake mix, creating a more subtle flavor with the freeze-dried strawberries. Or make my strawberry sheet cake for a homemade version.

**If you can't find freeze-dried strawberries, I do not recommend using fresh strawberries. Fresh strawberries have too much moisture and could compromise the structural integrity of the truffles. I would suggest simply leaving the freeze-dried strawberries out if you can't find them.

Tips:

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!

Storage: 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. Let thaw overnight in the refrigerator before enjoying cold or letting come to room temperature.

Nutrition