Strawberry Truffles
These Strawberry Truffles are the perfect sweet treat that's loaded with strawberry flavor. With just a few ingredients, this decadent truffle is a great option for a special occasion, like Valentine's Day!
Equipment
- Baking Sheets
- Measuring Cups
- Measuring Spoons
- Hand Mixer
Ingredients
- Cake
- 1 15.25 ounce box strawberry cake mix, (plus ingredients on back of box to prepare cake)
- 3 tablespoons freeze-dried strawberries (broken into pieces)
- 6 drops red food coloring (if desired)
- Cream Cheese Frosting or store-bought frosting can be used
- 4 tablespoons unsalted butter (softened)
- 4 ounces cream cheese (softened)
- 2 cups powdered sugar
- 2 teaspoons vanilla bean paste (or vanilla extract)
- Candy Coating
- 2 10 ounce packages white melting wafers – vanilla flavored (I used the Ghirardelli brand), (or vanilla candy coating)
- Red and pink sprinkles
Instructions
- To Make the Cake:Prepare the cake according to packaged directions, adding freeze-dried strawberries and red food coloring to the batter and bake until toothpick inserted into middle of cake comes out clean. Let cake cool completely.
- To Make the Cream Cheese Frosting:
- In a large mixing bowl, add softened butter and cream cheese and beat with a hand mixer or stand mixer with fitted paddle attachment until smooth.
- Add powdered sugar, one cup at a time, along with vanilla, and beat until combined. Frosting should be on the thicker side.
- To Assemble:
- Crumble the cooled cake by hand, using a fork, or by using a hand mixer and place into a large bowl. Reserve some crumbs for the tops of truffles, if desired.
- Add two tablespoons of frosting to the cake crumbs and mix at low speed. Add more frosting if cake crumbs are too dry to form a ball.
- Use a small ice cream scoop or melon baller to scoop uniform amounts of cake crumbs into balls. Roll between your palms to shape and place rounded truffles onto a baking pan lined with parchment paper. Place truffles into the refrigerator for at least 30 minutes, or up to one day, so that the mixture doesn’t melt when coated in warm chocolate.
- Add chocolate wafers or candy coating to a microwave safe bowl and microwave for 1-2 minutes or until chocolate is melted, stirring every 30 seconds so it doesn’t burn.
- Use a fork or dipping tools to dip the truffles in the coating one at a time, dragging the bottom against the lip of the bowl to remove excess coating. Place the truffles back onto the parchment paper and sprinkle tops with sprinkles or cake crumbs. Repeat with remaining truffles until all truffles are coated.
- Refrigerate truffles until coating is set. Store truffles in the refrigerator until ready to serve.
Notes
- Store-bought cream cheese frosting can be used in place of the homemade version.
- Truffles will keep in an airtight container in the refrigerator for up to five days.
- See my tips and tricks for making these Strawberry Truffles above the recipe box.
