Description
Delightful Strawberry Cake Truffles combine the sweet, fruity flavor of strawberry cake mix with creamy cream cheese and a smooth, candy-coated exterior. These bite-sized treats are perfect for parties or a sweet snack, featuring a pink candy drizzle and optional sprinkles for an extra festive look.
Ingredients
Scale
Base
- 9.15 ounces strawberry cake mix (Betty Crocker recommended)
- 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 the Cake Mix: Preheat your oven to 350°F. Spread the cake mix evenly on a parchment-lined baking sheet. Bake for 5 minutes to eliminate any bacteria. Remove from oven and cool completely on a wire rack.
- Prepare the Cake Dough: In a medium mixing bowl, beat softened cream cheese with a hand mixer on medium-high speed until smooth. Fold in cooled cake mix gently with a rubber spatula, then blend fully with the mixer until you achieve a dough-like consistency.
- Add Cream Cheese Chips: Gently fold in the chopped cream cheese chips until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 2 hours to firm up, making it easier to handle.
- Form Truffle Balls: Line two baking sheets with parchment paper. Using a 1 ½ tablespoon cookie scoop, scoop dough portions and roll each into smooth, even balls by hand. Place them on the baking sheets and let them sit for about 15 minutes to expand, which helps prevent coating cracks.
- Melt Vanilla Wafers: Prepare a double boiler over low heat or use a microwave with 30-second intervals, stirring frequently, to melt the vanilla wafers until smooth and warm but not too hot.
- 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 to remove excess coating and transfer the truffles back onto the parchment-lined baking sheet, spacing about 2 inches apart.
- Decorate with Sprinkles: Before the coating dries, sprinkle half of the coated truffles with your choice of sprinkles.
- Prepare Colored Candy Melt Drizzle: Melt the pink and bright pink candy melts separately in microwave-safe piping bags on a low setting until smooth. Cut a small tip off each bag and drizzle the candy melts over the remaining coated truffles for a beautiful decorative finish.
- Set and Serve: Allow all truffles to set completely at room temperature or in a cool place before serving. Enjoy your delicious strawberry cake truffles!
Notes
- Store truffles in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Chilling the dough is crucial for ease of rolling and to prevent cracking when coating; allow dough balls to rest 15 minutes after rolling for expansion before dipping.
- If you prefer, heat treat the cake mix in the microwave by heating it in a microwave-safe bowl for 3 minutes, stirring every 30 seconds for even heating and to avoid hot spots.
Nutrition
- Serving Size: 1 truffle
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
