Introduction

Strawberry Shortcake Truffles are a delightful twist on the classic dessert, combining moist cake, creamy frosting, and a smooth candy coating. These bite-sized treats are perfect for parties, gifts, or whenever you crave a sweet indulgence.

The image shows a pile of round dessert balls on a white plate, placed on a white marbled surface. Each ball is covered in smooth, light pink coating with white drizzle lines running across them. On top of each ball, there are small clusters of bright red crumb-like sprinkles adding a rough texture contrast. The dessert balls are stacked in a pyramid shape, with several layers visible, showing the balls closely packed together. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (15.25 oz) vanilla or white cake mix, plus ingredients listed on box (usually eggs, oil, water)
1 cup strawberry frosting (store-bought or homemade)
1/2 cup crushed vanilla wafer cookies or graham crackers (optional)
1/4 cup freeze-dried strawberries, finely crushed (optional)
16 oz pink candy melts or pink chocolate coating
2 tbsp coconut oil or shortening
4–6 oz white chocolate or white candy melts (for decoration)
Crushed freeze-dried strawberries (for decoration)
Pink sanding sugar or sprinkles (for decoration)
Optional: edible gold leaf, gold stars, or pearl dust

Instructions

Step 1: Preheat your oven to 350°F (or follow cake mix instructions). Prepare and bake the vanilla or white cake in a 9×13 inch pan as directed on the package. Allow the cake to cool completely in the pan to prevent melting the truffles later. Once cooled, crumble the entire cake into fine crumbs using your hands or a fork in a large bowl.
Step 2: Add about 3/4 cup of strawberry frosting to the cake crumbs. Mix thoroughly by hand until the mixture forms a moldable dough that holds its shape. Fold in crushed vanilla wafers or freeze-dried strawberries if using. Adjust the amount of frosting or crumbs as needed to achieve a moist but not sticky consistency. Taste and adjust flavors if desired.
Step 3: Line a baking sheet with parchment or wax paper. Scoop 1-2 tablespoons of the mixture per truffle and roll between your palms to form smooth balls. Slightly wet your hands if the mixture is sticky. Place the truffles spaced apart on the lined baking sheet. Refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
Step 4: In a microwave-safe bowl, combine the pink candy melts with 2 tablespoons of coconut oil or shortening. Microwave in 30-second intervals, stirring until smooth and fluid. If the coating is too thick, add more coconut oil a teaspoon at a time. Pour the melted coating into a deep, narrow container for easy dipping.
Step 5: Remove the truffles from the refrigerator or freezer and dip 6-8 at a time into the melted pink coating using a fork or dipping tool. Make sure each truffle is completely covered by spooning chocolate over it if needed, then lift and tap off excess coating. Place the dipped truffles on a parchment-lined sheet. Work quickly and refrigerate truffles if they start to soften. Reheat the coating as necessary.
Step 6: While the pink coating is still wet, sprinkle crushed freeze-dried strawberries, pink sanding sugar, or sprinkles over the truffles, pressing gently to adhere. Let the coating set at room temperature for 10-15 minutes or chill for 5 minutes. Melt the white chocolate or candy melts and transfer to a piping or zip-top bag. Drizzle the white chocolate artistically over the truffles and add any optional decorations immediately. Allow everything to set completely before serving.
Step 7: Admire your beautiful strawberry shortcake truffles, enjoy sharing with friends, and savor these irresistible bites!

Tips & Variations

For extra texture, fold in crushed vanilla wafers or graham crackers before shaping the truffles.
If the mixture feels too dry, add a little more frosting; if too sticky, add more cake crumbs.
Use freeze-dried strawberries in the coating or decoration for a natural strawberry burst and nice crunch.
Swap pink candy melts with white or red for a different look.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw in the refrigerator before serving. To reheat, let truffles come to room temperature; avoid microwaving as it may melt the coating.

How to Serve

A group of round cake balls sits piled on a white plate with brown speckles, each coated in a smooth, light pink chocolate layer. Thin white chocolate lines are drizzled over the top in a random pattern, and small bright pink cake crumbs are sprinkled on them. One cake ball is cut in half, showing three layers inside: a top and bottom layer of dark pink cake with a soft, creamy white cake layer in the middle. The plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles gluten-free?

Yes, use a gluten-free white or vanilla cake mix and ensure any added cookies are gluten-free as well.

How do I prevent the coating from melting on my hands?

Keep your hands cool and dry when rolling the truffles. If the coating starts to soften during dipping, chill the truffles and reheat the coating as needed. Using a fork or dipping tool helps reduce direct contact with your hands.