Description
Delight in these rich and creamy Strawberry Shortcake Truffles that blend classic dessert flavors into a portable, bite-sized treat.
Ingredients
Scale
- 1 box (15.25 oz) vanilla or white cake mix, plus ingredients listed on box
- 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: edible gold leaf, gold stars, or pearl dust
Instructions
- Preheat the oven according to the cake mix package directions (usually 350°F).
- Prepare and bake the cake according to package instructions in a 9×13 pan.
- Let cool COMPLETELY in the pan.
- Crumble the entire cake into fine crumbs in a large bowl.
- Add the strawberry frosting to the cake crumbs, mixing until it resembles play-dough.
- Fold in crushed vanilla wafers or freeze-dried strawberries if using.
- Line a baking sheet with parchment or wax paper.
- Using a cookie scoop, portion out about 1-2 tablespoons of mixture per truffle.
- Roll between your palms to create smooth balls and place on the prepared sheet.
- Refrigerate for at least 30 minutes until firm.
- Combine pink candy melts and coconut oil in a microwave-safe bowl.
- Microwave until completely smooth.
- Dip each truffle in the melted chocolate until fully coated.
- Let the excess chocolate drip off before placing on the baking sheet.
- While the coating is still wet, sprinkle with decorations.
- Let set completely before serving.
Notes
These truffles can be made in advance and stored in an airtight container for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg