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Strawberry Cake Truffles Recipe

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★★★★★

4.6 from 106 reviews

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.

Ingredients

Scale

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

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