Strawberry Cake Truffles Recipe

Introduction

Strawberry Cake Truffles are a delightful bite-sized treat combining moist cake, creamy cheese, and a smooth candy coating. These sweet, colorful truffles are perfect for parties, gifts, or just indulging your sweet tooth at home.

Ingredients

• 15.25 ounce strawberry cake mix (I used Betty Crocker)
• 8 ounce block cream cheese, softened to room temperature
• ⅓ cup cream cheese chips, roughly chopped
• 2 (10 oz) bags Ghirardelli vanilla melting wafers
• ½ cup Wilton pink candy melts
• ½ cup Wilton bright pink candy melts
• Sprinkles (optional)

Instructions

1. Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the cake mix evenly on the sheet and bake for 5 minutes to heat treat and eliminate bacteria. Remove and cool completely on a wire rack.
2. Step 2: In a medium bowl, beat the softened cream cheese with a hand mixer on medium-high speed until smooth and creamy.
3. Step 3: Fold the cooled cake mix into the cream cheese a few times with a rubber spatula, then mix together on medium-high speed until the mixture forms a dough-like consistency.
4. Step 4: Gently fold in the cream cheese chips until evenly distributed. Cover the dough with plastic wrap and refrigerate for 2 hours.
5. Step 5: Line two baking sheets with parchment paper. Use a 1½ tablespoon cookie scoop to portion the dough onto the sheets, then roll each scoop into smooth balls by hand. Let them rest 15 minutes to reduce cracking when coated.
6. Step 6: Melt the vanilla melting wafers in a double boiler over low heat or microwave in 30-second intervals, stirring until fully melted.
7. Step 7: Dip each dough ball fully into the melted wafers using a fork, tapping off excess. Place the coated balls on the baking sheets about 2 inches apart.
8. Step 8: Before the coating sets, add sprinkles to half the truffles if desired.
9. Step 9: Melt the two kinds of pink candy melts separately in microwave-safe piping bags on a low setting. Snip a small tip off and drizzle each color over the remaining uncovered truffles.
10. Step 10: Allow all truffles to set completely before serving. Enjoy!

Tips & Variations

• Chilling the dough before shaping helps it firm up and prevents cracking during coating.
• Use a double boiler to melt wafers gently and keep the chocolate smooth.
• For added texture, try folding in mini chocolate chips or chopped nuts instead of cream cheese chips.
• Swap sprinkles for crushed freeze-dried strawberries for extra fruity flavor and color.

Storage

Store cake truffles in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving for the best texture. You can freeze them for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to heat treat the cake mix?

Yes, it’s important to heat treat the cake mix by baking it briefly to eliminate any harmful bacteria since you’ll be consuming the mix without fully baking the cake.

Can I use other flavors of cake mix?

Absolutely! This recipe works well with most boxed cake mixes like vanilla, chocolate, or funfetti for fun flavor variations.

Strawberry Cake Truffles Recipe

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Strawberry Cake Truffles are a delightful and bite-sized dessert made by combining strawberry cake mix with cream cheese and cream cheese chips, then coated in a rich vanilla candy melt and decorated with vibrant pink candy melts and optional sprinkles. These truffles offer a creamy, sweet, and fruity flavor perfect for parties or special occasions.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 20 minutes
• Yield: Approximately 30–35 truffles 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Truffle Base

• 15.25 ounces strawberry cake mix (Betty Crocker recommended)
• 8 ounces cream cheese, softened to room temperature
• ⅓ cup cream cheese chips, roughly chopped

Coating

• 2 bags (10 ounces each) Ghirardelli vanilla melting wafers
• ½ cup Wilton pink candy melts
• ½ cup Wilton bright pink candy melts
• Sprinkles (optional)

Instructions

1. Heat Treat the Cake Mix: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the strawberry cake mix evenly on the baking sheet and bake for 5 minutes to heat treat it, eliminating any potential bacteria. Remove it from the oven and let cool completely on a wire rack.
2. Make Cake-Cheesecake Dough: While the cake mix cools, beat the softened cream cheese in a medium bowl with a hand mixer on medium-high speed until smooth and creamy. Fold the cooled cake mix into the cream cheese mixture a few times with a rubber spatula to prevent mess, then mix fully with the hand mixer until a dough forms. Fold in the chopped cream cheese chips evenly.
3. Chill the Dough: Cover the dough with plastic wrap and refrigerate for 2 hours to allow it to firm up, making it easier to shape.
4. Shape the Truffle Balls: Line two baking sheets with parchment paper. Using a 1½ tablespoon cookie scoop, portion the dough and roll each into smooth, even balls by hand. Place on the baking sheets and let them sit for about 15 minutes to expand slightly, which helps prevent cracking when coated.
5. Melt the Vanilla Wafers: Prepare a double boiler or microwave to gently melt the vanilla melting wafers. If using a double boiler, melt over low heat, stirring occasionally. If microwaving, heat in 30-second increments on a low setting, stirring between intervals, until just melted and smooth.
6. Coat the Truffles: Using a fork, dip each dough ball fully into the melted vanilla wafers. Tap the fork on the edge of the bowl gently to remove excess coating, then place each coated truffle back onto the parchment-lined baking sheet. Space them about 2 inches apart. For half of the truffles, sprinkle with sprinkles immediately before the coating sets.
7. Melt and Drizzle Candy Melts: Place the pink and bright pink candy melts separately into small microwave-safe piping bags. Microwave on a low setting until melted and smooth. Snip a small tip off the bags and drizzle the melted candy over the remaining un-sprinkled coated truffles.
8. Set and Serve: Allow all coated truffles to set completely at room temperature before serving. Enjoy your luscious strawberry cake truffles!

Notes

• Heat treating the cake mix is essential for safety, as cake mixes are raw and may contain raw flour or other ingredients.
• Chilling the dough helps the truffles hold their shape during dipping and prevents cracking of the coating.
• Using a double boiler to melt candy melts helps maintain an even temperature and prevents burning.
• If you want smoother drizzles, use a toothpick or skewer to control the drizzle.
• Store truffles in an airtight container in the refrigerator for up to 5 days.

Keywords: strawberry cake truffles, cake ball recipe, cream cheese truffles, strawberry dessert, candy-coated truffles, party desserts