Description
Delight in these Strawberry Cake Truffles, a luscious treat combining moist strawberry cake mix with creamy cream cheese, coated in smooth vanilla and pink candy melts. Perfect for parties or a sweet indulgence, these truffles feature an easy no-bake assembly after a brief bake to heat-treat the cake mix, creating rich, bite-sized delights with optional festive sprinkles and decorative drizzle.
Ingredients
Scale
Truffle Base
- 9.15 ounces strawberry cake mix (e.g., Betty Crocker)
- 4.8 ounces cream cheese, softened to room temperature
- 0.2 cup cream cheese chips, roughly chopped
Coating and Decoration
- 7.2 ounces 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 oven to 350°F (175°C). Spread the strawberry cake mix evenly on a parchment-lined baking sheet and bake for 5 minutes to sterilize the mix by killing any bacteria. Remove from oven and cool completely on a wire rack.
- Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with a hand mixer at medium-high speed until smooth and creamy, about 1-2 minutes.
- Combine Cake Mix and Cream Cheese: Add the cooled cake mix to the bowl and fold gently with a rubber spatula a few times to avoid flour mess, then mix on medium-high speed until fully combined into a dough-like consistency.
- Fold in Cream Cheese Chips: Stir the cream cheese chips evenly into the dough to distribute throughout.
- Chill Dough: Cover the mixture with plastic wrap and refrigerate for 2 hours to firm up the dough, making it easier to handle.
- Form Truffle Balls: Line two baking sheets with parchment paper. Using a 1½ tablespoon cookie scoop, portion out dough and roll each into smooth balls by hand. Place on baking sheets spaced apart, then allow them to rest at room temperature for about 15 minutes to expand slightly—this helps prevent cracking of the coating.
- Melt Vanilla Wafers: Prepare a double boiler by heating a pot of simmering water with a heatproof bowl on top. Add the vanilla melting wafers to the bowl, stirring occasionally until fully melted and smooth. Alternatively, microwave in 30-second bursts on low, stirring between sessions.
- Dip Truffles in Coating: Using a fork, dip each dough ball entirely into the melted vanilla wafers. Tap off excess coating gently on the edge of the bowl and place onto the lined baking sheet. Repeat for all balls placing them about 2 inches apart.
- Add Sprinkles: Immediately sprinkle sprinkles on half of the coated truffles before the coating sets for decoration.
- Melt Pink Candy Melts: Place the bright and regular pink candy melts separately into small microwave-safe piping bags. Microwave on low setting until melted, then snip a small tip off each bag for drizzling.
- Decorate Truffles: Drizzle the melted pink candy melts decoratively over the remaining coated truffles for a festive look.
- Set and Serve: Allow the coated truffles to set completely at room temperature or in the refrigerator before serving. Enjoy the rich, creamy strawberry cake truffles!
Notes
- Store truffles in an airtight container in the refrigerator for up to 5 days.
- Chilling the dough dough makes it easier to shape and prevents cracking of the coating after dipping.
- Let the rolled truffles rest for 15 minutes before dipping to allow expansion and minimize cracks in the coating.
- If you prefer not to heat treat the cake mix in the oven, heat treat in a microwave-safe bowl for 3 minutes, stirring every 30 seconds to avoid hot spots.
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
