Description
Delightful strawberry shortcake truffles that fuse classic comfort with modern sweetness, perfect for any occasion.
Ingredients
- 1 box (15.25 oz) vanilla or white cake mix, plus ingredients listed on the box (usually eggs, oil, water), OR use a 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: edible gold leaf, gold stars, or pearl dust
Instructions
- Preheat the Oven: Start by preheating your oven according to the cake mix package directions (usually 350°F). Prepare and bake the cake in a 9×13 pan, then let it cool completely.
- Crumble the Cake: Once the cake is cool, crumble it into fine crumbs. Combine the cake crumbs with 1 cup of strawberry frosting until the mixture becomes moldable.
- Shape the Truffles: Roll the mixture into 1 to 2 tablespoon-sized balls. Place them on a baking sheet lined with parchment paper, then chill in the refrigerator for 30 minutes.
- Melt the Coating: While the truffles are chilling, melt the pink candy melts with 2 tablespoons of coconut oil in a microwave-safe bowl. Stir until smooth.
- Dip the Truffles: Remove the chilled truffles from the refrigerator. Dip each truffle in the melted chocolate, allowing any excess to drip off, and place them back on the baking sheet.
- Add Toppings: While the coating is still wet, get creative! Sprinkle with crushed freeze-dried strawberries, pink sanding sugar, or any decorative toppings you desire.
- Set and Serve: Allow the coating to set before serving.
Notes
Store truffles in an airtight container in the refrigerator for up to a week or freeze for up to three months. Allow to thaw in the fridge before serving.