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

Scale

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