Strawberry Shortcake Truffles Recipe
Introduction
Imagine strawberry shortcake transformed into adorable bite-sized truffles, coated in pink chocolate and drizzled with white chocolate. These Strawberry Shortcake Truffles combine crushed vanilla cake with strawberry frosting for a sweet, fruity treat that’s as beautiful as it is delicious.
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 (to thin chocolate)
- 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 decoration
Instructions
- Step 1: Preheat oven according to cake mix package directions (usually 350°F). Prepare and bake the cake in a 9×13 pan. Let cool completely before crumbling into fine crumbs in a large bowl.
- Step 2: Add the strawberry frosting to the cake crumbs, starting with 3/4 cup. Mix by hand until the mixture holds together like play-dough. Fold in crushed wafers or freeze-dried strawberries if using. Adjust consistency with more frosting or crumbs as needed.
- Step 3: Line a baking sheet with parchment paper. Scoop 1-2 tablespoons of mixture and roll into smooth balls. Place on the sheet and refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
- Step 4: Melt pink candy melts and coconut oil in 30-second bursts in the microwave, stirring until smooth. Thin with more coconut oil if necessary. Transfer to a deep bowl for easy dipping.
- Step 5: Working with 6-8 truffles at a time, dip each in melted pink chocolate using a fork, coating completely. Tap off excess chocolate and place on parchment. Repeat and refrigerate truffles if they start to soften.
- Step 6: While the coating is still wet, sprinkle with crushed freeze-dried strawberries or pink sugar. Let set completely. Melt white chocolate, transfer to a piping bag, and drizzle over truffles. Add final toppings while drizzle is wet. Let set fully before serving.
- Step 7: Admire your beautiful, delicious truffles and enjoy!
Tips & Variations
- Use canned strawberry frosting for better binding and stickiness.
- Chill truffles thoroughly before dipping to prevent them from falling apart.
- Substitute the vanilla cake mix with chocolate, lemon, red velvet, or funfetti for different flavor twists.
- Add crushed freeze-dried strawberries for extra texture and a burst of strawberry flavor.
- Use coconut oil or shortening to thin the candy melts for a smooth coating.
Storage
Store truffles in an airtight container at room temperature for up to 3 days in a cool, dry place. Refrigerate to keep up to 2 weeks; bring to room temperature before serving for best texture. You can freeze uncoated truffle balls for up to 3 months or finished truffles for up to 2 months. Thaw before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
My truffles fell apart when dipping. What happened?
They were not cold enough. Make sure to chill the truffles for at least 30 minutes before dipping and work in small batches, keeping the rest cold.
The chocolate coating is too thick to work with. How can I fix this?
Add more coconut oil or shortening, one teaspoon at a time, until the coating thins to a smooth, easy-to-dip consistency.
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Strawberry Shortcake Truffles Recipe
- Total Time: 55-60 minutes
- Yield: 24–30 truffles 1x
Description
Strawberry Shortcake Truffles transform the classic dessert into adorable, bite-sized treats. Crumbled vanilla cake mixed with strawberry frosting is rolled into smooth balls, dipped in pink candy melts, and drizzled with white chocolate. These no-bake (after initial cake baking) delights are sweet, fruity, and perfect for parties, gifting, or special occasions. Their elegant and colorful presentation will impress guests and make you wish you had more than just one.
Ingredients
For the Truffle Base:
- 1 box (15.25 oz) vanilla or white cake mix, plus ingredients listed on box (usually eggs, oil, water)
- 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)
For the Coating:
- 16 oz pink candy melts or pink chocolate coating
- 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
Instructions
- Bake the Cake: Preheat oven to 350°F as per cake mix instructions. Prepare and bake the cake in a 9×13 pan. Let it cool completely in the pan to avoid melting issues with the truffles. Once cooled, crumble the cake into fine crumbs using your hands or a fork.
- Make the Truffle Mixture: Add strawberry frosting to the cake crumbs, starting with 3/4 cup. Mix with your hands until combined like moldable play-dough. Fold in crushed vanilla wafers or freeze-dried strawberries if using. Adjust texture by adding more frosting if dry or more crumbs if too wet.
- Roll the Truffles: Line a baking sheet with parchment paper. Scoop 1-2 tablespoons of mixture per truffle and roll between palms to form smooth balls. Place on baking sheet spaced apart. Refrigerate for at least 30 minutes or freeze 15 minutes until firm.
- Melt the Pink Coating: In a microwave-safe bowl, combine pink candy melts with coconut oil. Microwave in 30-second bursts, stirring until smooth and thin enough for dipping. Transfer melted chocolate to a deep, narrow bowl for easier dipping.
- Dip and Coat: Remove chilled truffles 6-8 at a time. Dip each truffle into melted pink chocolate using a fork or dipping tool, spoon chocolate over to coat fully, then tap off excess. Place on parchment-lined sheet. Reheat chocolate as needed. Work quickly to prevent melting.
- Decorate: While the pink coating is still wet, sprinkle crushed freeze-dried strawberries, pink sugar, or sprinkles. Let coat set for 10-15 minutes at room temperature or 5 minutes refrigerated. Melt white chocolate similarly, pipe drizzle designs over truffles, and add any final decorations immediately. Allow all coatings to set fully before serving.
- Admire Your Work: Stand back, enjoy the gorgeous truffles you’ve created, photograph them for Instagram, and prepare to indulge—try not to eat them all at once!
Notes
- Arrange truffles in mini cupcake liners or clear gift boxes for presentation.
- Serve on tiered stands, vintage teacups, or with fresh strawberries for festive occasions.
- Store airtight in a cool, dry place up to 3 days, or refrigerate up to 2 weeks.
- Freeze uncoated truffle balls for up to 3 months; freeze coated truffles for up to 2 months.
- Ensure truffles are fully chilled before dipping to prevent melting and breaking.
- Add coconut oil gradually to adjust candy melt consistency for smooth coating.
- Use freeze-dried strawberries instead of fresh to avoid extra moisture and sogginess.
- Work in small batches and keep remainder refrigerated to maintain shape and prevent chocolate mishaps.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Shortcake Truffles, no bake truffles, cake truffles, pink candy melts, party desserts, bite-sized sweets, strawberry desserts
