Description
These Strawberry Cake Truffles combine moist strawberry cake mix with cream cheese and cream cheese chips, then dipped in rich vanilla and pink candy melts for a delightful bite-sized dessert. Perfect for parties or a sweet treat, these truffles offer a creamy, fruity flavor with a smooth chocolate coating and festive sprinkles.
Ingredients
Scale
Strawberry Cake Truffle Base
- 9.15 ounce strawberry cake mix (I used Betty Crocker)
- 4.8 ounce block cream cheese, softened to room temperature
- 0.2 cup cream cheese chips, roughly chopped
Coating
- 7.2 oz bag Ghirardelli vanilla melting wafers
- 0.3 cup Wilton pink candy melts
- 0.3 cup Wilton bright pink candy melts
- Sprinkles (optional)
Instructions
- Heat Treat Cake Mix: Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread the strawberry cake mix evenly onto the prepared sheet and bake for 5 minutes to heat treat, eliminating any bacteria. Remove and let it cool completely on a wire rack.
- Prepare Cake Dough: Place the softened cream cheese in a medium bowl and beat on medium-high with a hand mixer until smooth and creamy. Add the cooled cake mix into the bowl and fold it in with a rubber spatula several times to reduce flour mess, then mix fully on medium-high speed until it forms a dough-like consistency.
- Incorporate Cream Cheese Chips: Fold the chopped cream cheese chips evenly into the dough to add texture and flavor.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 2 hours to firm up for easier handling.
- Form Truffle Balls: Line two baking sheets with parchment paper. Using a 1½ tablespoon cookie scoop, portion the dough onto the sheets and hand-roll each scoop into smooth, even balls. Let them sit for about 15 minutes to expand and reduce the risk of coating cracks.
- Melt Vanilla Wafers: Using a double boiler on low heat or microwave in 30-second increments stirring between each, melt the Ghirardelli vanilla melting wafers until smooth and evenly melted.
- Dip and Coat: Place a truffle ball on a fork, dip fully into the melted vanilla wafers coating, then tap the fork gently on the bowl edge to remove excess. Place coated truffles spaced about 2 inches apart on the parchment-lined baking sheet. Repeat with remaining balls. Before coating sets, sprinkle sprinkles on half of them if desired.
- Melt Pink Candy Melts: Put Wilton pink and bright pink candy melts separately into small microwave-safe piping bags. Heat on low until melted and smooth.
- Decorate Truffles: Snip a small tip off each piping bag and drizzle the melted pink candy melts over the remaining coated truffles, creating pretty patterns.
- Set and Serve: Allow all coatings to fully set before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Storing the truffles chilled is essential—they keep best in an airtight container in the fridge for up to 5 days.
- Chilling the dough makes it easier to handle and roll into balls. After rolling, let them rest about 15 minutes before dipping to prevent cracking.
- As an alternative to oven heat treating, microwave the cake mix in a microwave-safe bowl for 3 minutes, stirring every 30 seconds to avoid hot spots.
Nutrition
- Serving Size: 1 truffle
- Calories: 200
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
