Name: Strawberry Shortcake Truffles Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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); 16 oz pink candy melts or pink chocolate coating; 2 tbsp coconut oil or shortening; 4–6 oz white chocolate or white candy melts; Crushed freeze-dried strawberries; Pink sanding sugar or sprinkles; Optional: edible gold leaf, gold stars, or pearl dust

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

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 your oven according to the cake mix package instructions (usually 350°F). Prepare and bake the cake in a 9×13 pan. Let it cool completely before proceeding to ensure the truffles don’t become too soft.

Step 2: Crumble the cooled cake into fine crumbs in a large bowl using your hands or a fork. Add the strawberry frosting starting with 3/4 cup, mixing by hand until the mixture is moldable like play-dough. Fold in crushed vanilla wafers or freeze-dried strawberries if using. Adjust the frosting or crumbs to get a moist but not sticky texture.

Step 3: Line a baking sheet with parchment or wax paper. Scoop 1-2 tablespoons of the mixture and roll into smooth balls with slightly wet hands if needed. Place them on the sheet, leaving space between. Chill for at least 30 minutes or freeze for 15 minutes until firm.

Step 4: Melt the pink candy melts with coconut oil or shortening in 30-second intervals, stirring until smooth. Thin with more coconut oil if necessary. Transfer to a deep bowl for easy dipping.

Step 5: Working with a few truffles at a time, dip each into the melted pink coating using a fork or dipping tool, spooning extra chocolate to cover completely. Let excess drip off before placing the truffle back on the prepared sheet. Refrigerate if needed to keep the truffles firm.

Step 6: While the coating is still slightly wet, sprinkle crushed freeze-dried strawberries, pink sanding sugar, or sprinkles. Let the coating set fully, then melt white chocolate and drizzle over the truffles using a piping or zip-top bag. Add any final toppings while the drizzle is wet.

Step 7: Allow all coatings and decorations to set completely before serving or packaging. Enjoy your beautiful and delicious strawberry shortcake truffles!

Tips & Variations

Use canned frosting as it binds better due to its stickier texture compared to homemade versions.

Freeze truffles briefly before dipping to prevent them from falling apart.

Add a teaspoon of lemon zest to the truffle mixture for a bright twist.

Substitute pink candy melts with white melts tinted with pink food coloring if desired.

FAQs

Can I use homemade cake instead of a cake mix?

Yes, homemade vanilla cake works well and can add a personal touch. Just be sure the cake is completely cooled before crumbling and mixing with frosting.

What if my truffle mixture is too sticky or dry?

If too sticky, add more cake crumbs or crushed cookies a little at a time. If too dry, add frosting gradually until the mixture holds together and feels like soft dough.