Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and flour a 9x13 inch baking pan. In a large bowl, combine the white cake mix, eggs, vegetable oil, and water. Beat on medium speed with an electric mixer for 2 minutes until well combined and smooth.1 box (16.25 oz) white cake mix, 3 large eggs, 1/2 cup vegetable oil, 1 cup water
- Gently fold in the freeze-dried strawberry powder until evenly distributed throughout the batter. The batter should have a lovely pink hue and appear slightly thicker than usual.1/4 cup freeze-dried strawberry powder (or finely ground freeze-dried strawberries)
- Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Once the cake is completely cool, crumble it into a large bowl. Aim for fine crumbs, similar to breadcrumbs, to ensure a smooth truffle texture.
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the vanilla extract and beat until combined.1 (8 oz) package cream cheese, softened, 1 teaspoon vanilla extract
- Add the cream cheese mixture and the strawberry powder to the crumbled cake. Mix with your hands or a sturdy spoon until everything is well combined and forms a dough-like consistency that holds together when pressed.1/4 cup freeze-dried strawberry powder (or finely ground freeze-dried strawberries), 1 (8 oz) package cream cheese, softened
- Roll the mixture into small, uniform balls, about 1 inch in diameter. You should be able to make approximately 30-40 truffles. Place the formed balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
- While the truffle balls are chilling, melt the white chocolate chips or wafers. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler. If using, stir in the coconut oil or shortening for a silkier finish.2 cups white chocolate chips or wafers, 1 tablespoon coconut oil or shortening (optional, for smoother melting of chocolate)
- Remove the chilled truffle balls from the refrigerator. Using a fork or a candy dipping tool, dip each truffle into the melted white chocolate, ensuring it’s fully coated. Let excess chocolate drip back into the bowl.
- Place the dipped truffles back onto the parchment-lined baking sheet. Immediately, while the chocolate is still wet, sprinkle with your chosen decorations, such as colorful sprinkles, edible glitter, or finely chopped freeze-dried strawberries. Allow the chocolate to set completely at room temperature or in the refrigerator for about 15-20 minutes.Assorted sprinkles, edible glitter, or chopped freeze-dried strawberries for decorating (optional)
Notes
Store in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months. Thaw at room temperature for about 30 minutes or in the refrigerator for a few hours. Reheating is not recommended.