Get excited for these Strawberry Shortcake Truffles. They are full of strawberry flavor and drizzled with white chocolate. These treats are delectable in every way. Perfect for Valentines Day!
If you’re looking for a special treat that’s full of delicious goodness, look no further than Strawberry Shortcake Truffles! These decadent little morsels are made with strawberry cake mix, and cream cheese and then drizzled in white chocolate.
No matter when you eat them, these succulent bites always provide the perfect harmony of tartness and sweetness. Whether you choose to give them as gifts or simply enjoy them yourself, these delectable treats are sure to bring joy and delight every time.
Why Everyone Loves Strawberry Shortcake Truffles
- Made with simple ingredients, which makes it a no-fuss recipe.
- This truffles recipe doesn’t take long to make, maybe 15 to 20 minutes.
- You can easily customize this recipe to make the truffles as pretty as you’d like!
Ingredients Needed for Strawberry Truffles
- Extra moist strawberry cake mix – To make the truffles, you’ll need a box of cake mix.
- Cream cheese – The cream cheese should be at room temp prior to starting.
- Vanilla – You’ll need a small amount of vanilla for the recipe.
- Light pink candy melts – The candy melts are what will be used to coat the truffles.
- White candy melts – You’ll need the white candy melts to drizzle on top.
- Don’t forget about the Crumbled shortcake for garnishing!
What’s the purpose of heat-treating the cake mix before using it?
There are a few different reasons why it may be necessary to heat-treat cake mix before using it. One reason is that cakes can sometimes contain raw eggs, which could potentially carry harmful bacteria and cause food poisoning.
By heating the cake mix, you can kill any harmful bacteria and ensure your truffles are safe to eat. Heating the mix can help prevent the cake from breaking apart or getting crumbly when it is mixed with other ingredients. Heating the cake mix will help soften and moisten it, making it easier to work with and giving your truffles a richer flavor and texture.
How to Store Strawberry Truffles
- Do not store these truffles at room temperature. Store in an air-tight container inside the refrigerator.
- Eating strawberry truffles as soon as possible is best, as they tend to get soft and crumbly over time.
- If you do need to store them for longer than a day or two, it is recommended that you keep them in the refrigerator, wrapped tightly in an air-tight container.
Tips for Making Strawberry Truffles with Cream Cheese
- You want the candy melts to be almost soup-like. This may take several 30-second intervals (no more than 5 or 6). Adding a tablespoon of Crisco to your candy melts can also help thin the mixture.
- These truffles have a yummy cake taste! Hard shell exterior with a very moist, soft interior. Plus, the fun texture of the shortcake crumbs.
- For added shortcake flavor, add ½ cup of crumbs to the cake mixture upon blending.
- These truffles taste so much better when they are chilled!
How to Add the Chocolate to the Piping Bag
Fold the sides of the bag down when adding the candy melts. This helps prevent a mess, and any mixture that gets on the bag will actually be on the inside of the bag after folding back up the sides.
To Store: Leftover truffles can be stored in a sealed food container in the fridge for up to a week.
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Strawberry Shortcake Truffes
Ingredients
- 1 box of extra moist strawberry cake mix
- 8 oz block of cream cheese softened at room temperature
- 1 teaspoon vanilla
- 1-½ cups light pink candy melts
- ½ cup white candy melts
- Crumbled shortcake for garnishing
Instructions
- Prepare a large cookie sheet with parchment paper and set aside.
- In a medium mixing bowl blend the cake mix, cream cheese, and vanilla. Mix for 2-3 minutes until fully combined. It will be very crumbly at first. Your mixture will turn pink when done.
- Using a 1 inch cookie scoop, scoop the cake mixture and roll into 1 – 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used.
- Place each ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.
- About 5-10 minutes before the chilling time is complete, begin to prepare the candy melts by adding the pink wafers to a microwave safe bowl.
- Microwave on 50% power or defrost mode for 1 minute. Stir and continue to microwave in 30 second intervals, stirring in between, until the candy melts are silky smooth. See notes for additional tips.
- Using two forks or dipping tools, dip each ball into the pink melted candy, covering it completely.
- Place on parchment paper and repeat the process for all of the truffles before returning to the refrigerator to chill for 30 minutes.
- Near the end of the chill time, prepare the white candy melts. Add them to a microwave safe bowl, repeating the instructions from step 6 until they are silky smooth.
- Add the melted candy to a piping bag with a small, round attachment and drizzle lines across the top of each truffle, moving the bag back and forth. Do one at a time, topping with shortcake crumbs immediately.
- Repeat the process for each truffle before placing back in the refrigerator to chill for a final 30 minutes before serving.
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