Introduction

Strawberry Shortcake Truffles are a delightful twist on a classic dessert, blending the sweet flavors of cake, strawberry frosting, and creamy coatings into bite-sized treats. Perfect for parties, gifts, or a special indulgence, these truffles are as fun to make as they are to eat.

A white plate full of round, pink cake balls covered in a smooth pink coating, each decorated with thin white drizzle lines on top and sprinkled with bright red crumb pieces, creating a textured contrast; the cake balls are piled up, showing some layers and slight breaks in the coating revealing a light yellow interior. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (15.25 oz) vanilla or white cake mix, plus ingredients listed on box (usually eggs, oil, water) or homemade vanilla cake
1 cup strawberry frosting (store-bought or homemade)
1/2 cup crushed vanilla wafer cookies or graham crackers (optional)
1/4 cup freeze-dried strawberries, finely crushed (optional)
16 oz pink candy melts or pink chocolate coating
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 decorations: edible gold leaf, gold stars, or pearl dust

Instructions

Step 1: Preheat the oven according to the cake mix package instructions (usually 350°F). Prepare and bake the cake in a 9×13 pan as directed. Let it cool completely before proceeding.
Step 2: Crumble the cooled cake into fine crumbs using your hands or a fork in a large bowl. Add the strawberry frosting starting with 3/4 cup, mixing with your hands until it forms a moldable dough. Fold in crushed vanilla wafers or freeze-dried strawberries if using. Adjust frosting or crumbs to achieve the right consistency.
Step 3: Line a baking sheet with parchment or wax paper. Scoop 1-2 tablespoons of the mixture and roll into smooth balls with slightly wet hands if needed. Place on the baking sheet and refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
Step 4: Melt the pink candy melts with coconut oil or shortening in 30-second intervals, stirring until smooth and thin enough to coat. Transfer to a deep bowl for dipping.
Step 5: Dip chilled truffles one at a time into the melted pink coating using a fork or dipping tool. Let excess drip off, then place back on the parchment-lined sheet. Repeat for all truffles, reheating chocolate as needed.
Step 6: While coating is still wet, decorate with crushed freeze-dried strawberries, pink sugar, or sprinkles. Let the coating set completely at room temperature or in the fridge. Melt white chocolate, then drizzle over the truffles and add any final toppings. Allow everything to set fully before serving.
Step 7: Stand back and enjoy your beautifully decorated strawberry shortcake truffles. Perfect for sharing or savoring one at a time!

Tips & Variations

Use canned frosting for better binding as it is stickier than homemade versions.
Adding crushed vanilla wafers or graham crackers adds a pleasant texture to the truffles.
If the coating is too thick, add a little more coconut oil to thin it out for smoother dipping.
Try placing the truffles in mini cupcake liners for a polished presentation.
For an extra strawberry punch, mix in finely crushed freeze-dried strawberries into the truffle base.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. To enjoy, bring them to room temperature or enjoy chilled. They can also be frozen for up to one month; thaw in the fridge before serving. Avoid overheating when reheating as it can melt the coating.

How to Serve

The image shows round cake balls covered in smooth, light pink coating, each decorated with thin white drizzle lines and small red cake crumbs sprinkled on top. One cake ball is cut in half to show two layers inside: a creamy off-white upper layer and a moist light red lower layer. The cake balls are arranged closely together in a white bowl placed on a white marbled texture surface. The colors are soft and pastel, highlighting the delicate and sweet nature of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of a cake mix?

Yes, homemade vanilla cake works wonderfully for these truffles. Just ensure it is fully cooled before crumbling and mixing with frosting.

What if my truffle mixture is too sticky to roll?

If the mixture feels too sticky, add more cake crumbs or crushed cookies a little at a time until it is easier to handle. Alternatively, wetting your hands slightly helps when rolling.