Strawberry Shortcake Truffles Recipe
These Strawberry Shortcake Truffles are delightful bite-sized treats that combine moist vanilla cake crumbs with sweet strawberry frosting, coated in smooth pink candy melts and decorated with white chocolate drizzle and festive sprinkles. Perfect for parties, gifts, or an elegant dessert, these truffles offer a fun and tasty twist on classic strawberry shortcake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24-30 truffles 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Truffle Base:
- 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, canned frosting preferred)
- 1/2 cup crushed vanilla wafer cookies or graham crackers (optional)
- 1/4 cup freeze-dried strawberries, finely crushed (optional)
For the Coating:
- 16 oz pink candy melts or pink chocolate coating (e.g., Ghirardelli pink melting wafers)
- 2 tbsp coconut oil or shortening
For the Decoration:
- 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
Instructions
- Bake the Cake: Preheat oven according to cake mix package instructions (usually 350°F). Prepare and bake the cake in a 9×13 baking pan. Let the cake cool completely in the pan, then crumble it into fine crumbs using your hands or a fork in a large bowl.
- Make the Truffle Mixture: Add 3/4 cup strawberry frosting to the cake crumbs and mix with hands until the mixture holds together like play-dough. Fold in crushed vanilla wafers and freeze-dried strawberries if using. Adjust moisture by adding more frosting or cake crumbs as needed. Taste to ensure flavor.
- Roll the Truffles: Line a baking sheet with parchment or wax paper. Using a cookie scoop or spoon, portion 1-2 tablespoons of mixture per truffle. Roll into smooth balls with slightly wet hands if needed. Place on baking sheet with space between truffles. 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 or shortening. Microwave in 30-second bursts, stirring between each until smooth. Thin with additional coconut oil if too thick. Transfer to a deep, narrow bowl for easier dipping.
- Dip and Coat: Working with 6-8 truffles at a time, dip each into the melted pink coating with a fork or dipping tool. Spoon chocolate over to fully coat and let excess drip off. Place coated truffle onto the parchment-lined baking sheet. Repeat with remaining truffles, reheating chocolate as needed. Keep uncoated truffles cold to prevent melting.
- Decorate: While coating is still wet, sprinkle with crushed freeze-dried strawberries, pink sugar, or sprinkles, pressing gently. Allow coating to set fully (10-15 minutes at room temperature or 5 minutes in fridge). Melt white chocolate similarly and drizzle over truffles using a piping bag or zip-top bag. Add final toppings while drizzle is wet and let set completely.
- Admire Your Work: Enjoy the beautiful truffles, take pictures, and serve or store as desired. These truffles can be packaged for gifts or served at parties for a stunning presentation.
Notes
- Arrange truffles in mini cupcake liners on tiered stands for pretty presentation.
- Package in clear boxes tied with ribbons for lovely gifts.
- Serve on elegant platters or vintage teacups for afternoon tea vibes.
- Package individually in cellophane bags for party favors.
- Pair with fresh strawberries for dessert tables or celebrations.
- Serve alongside champagne or prosecco for elegant occasions.
Keywords: Strawberry Shortcake Truffles, Cake Truffles, Dessert Bites, Strawberry Dessert, Candy Coated Truffles, Party Dessert
