Ingredients
Equipment
Method
- Preheat your oven according to the strawberry cake mix box instructions. Grease and flour a 9x13 inch baking pan, or line it with parchment paper. Prepare the cake mix according to the package directions, ensuring you incorporate the eggs, oil, and water as specified. Pour the batter evenly into the prepared baking pan. Bake for the time recommended on the box, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Once the strawberry cake is entirely cool, you'll want to crumble it finely. You can do this by hand, gently breaking it apart, or by using a fork to mash it into small pieces. Transfer the crumbled cake into a large mixing bowl.
- In a separate medium bowl, cream together the softened unsalted butter and softened cream cheese until smooth and well combined. Add the vanilla extract and almond extract (if using) and mix again. Gradually add the powdered sugar, mixing until the frosting is smooth and creamy. If the mixture seems too stiff, you can add a touch more powdered sugar, a teaspoon at a time, until you achieve a workable consistency.cup unsalted butter, cream cheese, teaspoon vanilla extract, teaspoon almond extract, cup powdered sugar
- Add the creamed cheese mixture to the bowl of crumbled strawberry cake. Using a spatula or your hands, thoroughly combine the cake crumbs and frosting until a cohesive dough-like mixture forms. It should be moist enough to hold its shape when rolled.
- Line a baking sheet with parchment paper or wax paper. Scoop out portions of the cake mixture, about 1 to 1.5 tablespoons each, and roll them between your palms to form smooth, uniform balls. Place the rolled truffle balls onto the prepared baking sheet.
- Once all the cake mixture has been rolled into balls, place the baking sheet into the refrigerator. Chill for at least 30 minutes, or until the truffle balls are firm. This step is crucial for them to hold their shape during the coating process.
- While the truffles are chilling, prepare your white chocolate coating. In a microwave-safe bowl, combine the white chocolate chips or melting wafers with the coconut oil or vegetable shortening. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat, as white chocolate can scorch easily. If you desire a pink hue, stir in a few drops of pink food coloring at this stage until the desired shade is achieved.oz white chocolate chips or melting wafers, tablespoon coconut oil or vegetable shortening, pink food coloring
- Remove the chilled truffle balls from the refrigerator. Dip each truffle into the melted white chocolate using a fork or a toothpick. Ensure the entire truffle is evenly coated. Allow any excess chocolate to drip back into the bowl.
- Place the coated truffles back onto the parchment-lined baking sheet. If using, immediately sprinkle the finely crushed freeze-dried strawberries over the wet chocolate coating before it sets. Repeat this dipping and garnishing process for all the truffle balls.cup freeze-dried strawberries
- Let the coated strawberry cake truffles sit at room temperature until the chocolate has hardened completely, or place them back in the refrigerator for about 10-15 minutes for a quicker set.
Notes
Proper storage will ensure your Strawberry Cake Truffles Recipe remain a delightful treat for days to come. Refrigeration: Place the cooled, set truffles in an airtight container. They will stay fresh in the refrigerator for up to 5-7 days. Freezing: For longer storage, freeze until solid and store in a freezer-safe airtight container for up to 2-3 months. Thaw at room temperature or in the refrigerator. These truffles are best enjoyed as is and do not require reheating.