Strawberry Shortcake Truffles Recipe

Introduction

Strawberry Shortcake Truffles are a delightful twist on the classic dessert, transforming fluffy cake and sweet frosting into bite-sized, indulgent treats. Coated in pink candy melts and decorated with whimsical toppings, they’re perfect for parties or anytime you crave something sweet and fun.

Ingredients

• 1 box (15.25 oz) vanilla or white cake mix, plus ingredients listed on box (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

Instructions

1. Step 1: Preheat oven according to cake mix directions (usually 350°F). Prepare and bake the cake in a 9×13 pan. Let it cool completely before crumbling it finely in a large bowl.
2. Step 2: Add strawberry frosting to the cake crumbs, starting with 3/4 cup. Mix by hand until the mixture is moldable and holds together. Fold in crushed vanilla wafers and freeze-dried strawberries if using. Adjust texture by adding frosting or crumbs as needed.
3. Step 3: Line a baking sheet with parchment paper. Scoop 1-2 tablespoons of mixture and roll into balls, slightly wetting hands if sticky. Place on the sheet, then refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
4. Step 4: Melt pink candy melts with coconut oil in 30-second increments, stirring until smooth and thin enough for dipping. Transfer to a deep bowl for easier coating.
5. Step 5: Dip firm truffles into the melted chocolate using a fork. Let excess drip off, then place back on the parchment. Work in small batches and keep remaining truffles chilled.
6. Step 6: While coating is slightly wet, sprinkle with freeze-dried strawberries, sugar, or sprinkles. Let set completely. Melt white chocolate and drizzle over truffles, adding any final decorations before setting fully.
7. Step 7: Admire your beautiful truffles, take pictures if you like, and enjoy your delicious creation!

Tips & Variations

• Use canned frosting for a stickier mixture that binds better than homemade.
• Add crushed cookies or freeze-dried fruit for extra texture and flavor contrast.
• Keep truffles chilled between dipping batches to prevent melting or breaking.
• Experiment with different candy melt colors or decorations to match occasions.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Let them come to room temperature for a few minutes before serving. For longer storage, freeze the truffles and thaw in the fridge overnight. Avoid reheating as it can affect texture and coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade cake instead of a boxed mix?

Yes! A homemade vanilla cake works well and adds a personal touch. Just make sure it’s fully cooled before crumbling to achieve the right texture.

What if I don’t have candy melts for coating?

You can substitute with good-quality white or pink chocolate bars. Chop finely and melt gently using the same method, adding coconut oil or shortening to thin the chocolate for easier dipping.

Strawberry Shortcake Truffles Recipe

Print Recipe

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Strawberry Shortcake Truffles combine moist vanilla cake crumbs with sweet strawberry frosting, coated in pink candy melts and decorated with white chocolate drizzles and sprinkles. These bite-sized treats capture the classic flavors of strawberry shortcake in a fun, elegant truffle form, perfect for parties or gifts.

• Author: Luna
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 24–30 truffles 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 your oven to 350°F (or as directed on the cake mix package). Prepare and bake the vanilla or white cake in a 9×13 pan according to package instructions. Allow the cake to cool completely in the pan before proceeding to avoid melting the frosting later. Once cooled, crumble the entire cake into fine crumbs using your hands or a fork and place them in a large mixing bowl.
2. Make the Truffle Mixture: Add 3/4 cup strawberry frosting to the cake crumbs and mix well with your hands until the mixture resembles moldable play-dough and holds its shape. Incorporate crushed vanilla wafers or finely crushed freeze-dried strawberries if using, adjusting the moisture by adding more frosting or cake crumbs as needed to achieve the perfect consistency.
3. Roll the Truffles: Line a baking sheet with parchment or wax paper. Use a cookie scoop or spoon to portion out 1-2 tablespoons of the mixture per truffle. Roll each portion between your palms to form smooth balls, moistening your hands slightly if the mixture sticks. Place the balls on the baking sheet with space between them. Refrigerate for at least 30 minutes or freeze for 15 minutes until firm, which helps them hold their shape during dipping.
4. Melt the Pink Coating: In a microwave-safe bowl, combine the pink candy melts and coconut oil or shortening. Microwave in 30-second intervals, stirring between each, until the mixture is completely smooth and pourable. If the coating is too thick, add more coconut oil, a teaspoon at a time, to thin it out. Transfer the melted coating to a deep, narrow bowl for easier dipping.
5. Dip and Coat: Remove the chilled truffles from the fridge or freezer. Working with a few at a time, use a fork or dipping tool to submerge each truffle fully in the melted pink coating. Spoon extra coating over the top for full coverage, then lift and let excess drip. Transfer the coated truffles to the parchment-lined baking sheet, using a toothpick or fork to slide them off the dipping tool. Repeat for all truffles, reheating coating as necessary to maintain smoothness. If truffles become too soft, chill again before continuing.
6. Decorate: Before the pink coating sets (within 1-2 minutes), sprinkle crushed freeze-dried strawberries, pink sanding sugar, or sprinkles on top, pressing gently to adhere. Let the coating set completely at room temperature (10-15 minutes) or in the fridge (5 minutes). Melt white chocolate or white candy melts similarly and transfer to a piping or zip-top bag with a small corner cut off. Drizzle the white chocolate over truffles in your preferred pattern and immediately add any final decorations such as gold leaf or pearl dust. Allow all decorations to set fully before serving or packaging.
7. Admire Your Work: Step back and appreciate the beautiful strawberry shortcake truffles you’ve created. Remember to take photos and try not to eat them all at once—although it’s very tempting!

Notes

• Ensure the cake is completely cooled before crumbling to prevent the frosting mixture from becoming too wet.
• If the truffle mixture is too dry, add frosting a tablespoon at a time; if too wet, add more cake crumbs or crushed cookies.
• Use coconut oil to thin candy melts for smoother coating and easier dipping.
• Chill truffles before dipping to help maintain shape and prevent melting.
• Work in small batches when dipping to keep the coating smooth and at the right temperature.
• Customize decorations to suit the occasion by adding edible gold leaf or colored sprinkles.
• Store truffles in an airtight container in the refrigerator for up to a week.

Keywords: strawberry shortcake truffles, cake truffles, strawberry dessert, candy-coated truffles, party sweets, chocolate dipped truffles