Strawberry Cake Truffles
Delicious bite-sized Strawberry Cake Truffles, combining a moist strawberry cake core with a creamy frosting binder and a glossy chocolate coating.
Ingredients
For the Cake
- 1 box strawberry cake mix provides the primary strawberry backbone and structure.
- 1/2 cup butter, melted enriches the crumb, improves mouthfeel vs. oil.
- 2 pieces eggs add stability and lift during baking.
- 1/4 cup milk hydrates the mix just enough for a tender crumb.
For the Truffles
- 1/2 cup strawberry frosting concentrates strawberry flavor and binds crumbs.
- 1 cup white chocolate or pink candy melts provides snap and neutralizes sweetness.
- optional sprinkles for decoration — add texture and color contrast.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a mixing bowl, combine the strawberry cake mix, melted butter, eggs, and milk until well mixed.
- Pour the batter into the prepared pan and bake according to package instructions until a toothpick inserted near the center comes out clean.
- Allow the cake to cool completely on a rack.
Forming the Truffles
- Crumble the cooled cake into a large bowl into fine crumbs.
- Add the strawberry frosting and mix until well combined, the mixture should hold together when pressed.
- Form the mixture into small balls (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Freeze the cake balls for about 30 minutes.
Coating
- Melt the white chocolate or pink candy melts according to package instructions.
- Dip each cake ball into the melted coating, letting excess drip off.
- Add sprinkles while the coating is still wet, then refrigerate the truffles until the chocolate is set.
Serving
- Present on a small platter or pack in cellophane gift bags.
Notes
Short-term: Refrigerate in an airtight container for up to 5 days. Long-term: Freeze for up to 2 months.