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Strawberry Shortcake Truffles Recipe

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★★★★★

4.9 from 114 reviews

Delightfully bite-sized Strawberry Shortcake Truffles combine moist vanilla cake crumbs with sweet strawberry frosting, coated in smooth pink candy melts and decorated with white chocolate drizzle and sprinkles for a festive treat perfect for parties or gifting.

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
  • Crushed freeze-dried strawberries
  • Pink sanding sugar or sprinkles
  • Optional: edible gold leaf, gold stars, or pearl dust

Instructions

  1. Bake the Cake: Preheat the oven according to the cake mix package directions, typically 350°F. Prepare and bake the cake in a 9×13 pan as directed. Allow the cake to cool completely in the pan before proceeding to crumble it into fine crumbs using your hands or a fork.
  2. Make the Truffle Mixture: Add strawberry frosting to the cake crumbs, starting with 3/4 cup. Mix thoroughly with your hands until the mixture resembles moldable play-dough that holds its shape when squeezed. Fold in crushed vanilla wafers or freeze-dried strawberries if using, adjusting moisture by adding more frosting or crumbs as needed to achieve the right consistency.
  3. Roll the Truffles: Line a baking sheet with parchment or wax paper. Portion the mixture into 1-2 tablespoon-sized balls using a cookie scoop or spoon, rolling between palms to create smooth balls. Place on the baking sheet spaced apart. Refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
  4. Melt the Pink Coating: Combine pink candy melts and coconut oil or shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring between bursts, until smooth and melted without overheating. Thin the mixture with additional coconut oil as needed for a smooth coating consistency. Transfer to a deep, narrow container for easier dipping.
  5. Dip and Coat: Remove truffles from cold storage and work in small batches. Using a fork or dipping tool, submerge each truffle in the melted pink coating, ensuring complete coverage. Lift and let excess chocolate drip off before transferring the truffle onto the parchment-lined baking sheet. Repeat for all truffles, reheating the coating if it thickens.
  6. Decorate: While the coating is still wet, sprinkle with crushed freeze-dried strawberries, pink sugar, or sprinkles, pressing gently to adhere. Let the coating set completely. Melt white chocolate similarly, transfer to a piping bag or zip-top bag, and drizzle over the truffles. Add any final toppings immediately. Allow all decorations to set fully before serving or packaging.
  7. Admire Your Work: Step back and appreciate the beautiful truffles you created. Take photos to share your masterpiece. Enjoy the delicious results, preferably over multiple sittings!

Notes

  • Use canned frosting for the truffle base as it binds better than homemade.
  • Freeze-dried strawberries add extra texture and an intensified strawberry flavor.
  • Refrigeration or freezing prior to dipping ensures truffles don’t fall apart during coating.
  • Work in small batches when dipping to keep the coating smooth and manageable.
  • Melt candy melts gently to avoid seizing—avoid overheating.
  • Customize decorations for holidays or special occasions with edible gold leaf or themed sprinkles.
  • Store truffles in an airtight container in the refrigerator for up to one week.

Keywords: Strawberry shortcake truffles, cake truffles, candy coated truffles, strawberry dessert balls, pink candy melts, party desserts, no-bake truffles

Find it online: https://yumwithmia.com/strawberry-shortcake-truffles-recipe/