Strawberry Shortcake Truffles Treats (Print-Friendly Version)
Strawberry shortcake truffles feature a creamy, pink center and a white chocolate drizzle topped with shortcake crumbs.
# Ingredients You'll Need:
→ Main
01 -
1 box extra moist strawberry cake mix
02 -
227 grams cream cheese, softened
03 -
1 teaspoon vanilla extract
→ Coating
04 -
260 grams light pink candy melts
05 -
90 grams white candy melts
→ Garnish
06 -
Crumbled shortcake, for topping
# How to Make It:
01 -
Line a large baking sheet with parchment paper and set aside.
02 -
In a medium mixing bowl, blend strawberry cake mix, softened cream cheese, and vanilla extract. Mix for 2–3 minutes until fully incorporated and mixture is bright pink.
03 -
Using a 2.5 cm cookie scoop, portion out mixture and roll into smooth balls between your palms. Arrange all formed balls on the prepared baking sheet.
04 -
Refrigerate truffle centres for 60 minutes to firm.
05 -
Five minutes before the chilling ends, add pink candy melts to a microwave-safe bowl. Microwave at 50% power for 1 minute, stir, then continue in 30-second intervals, stirring each time, until smooth and fully melted.
06 -
Using two forks or dipping tools, immerse each chilled truffle in the melted pink candy, coating completely. Remove excess coating, transfer truffles back to the parchment-lined sheet.
07 -
Return coated truffles to the refrigerator and chill for 30 minutes to set.
08 -
Place white candy melts in a microwave-safe bowl. Repeat the melting process from the previous step until the mixture is silky smooth.
09 -
Transfer melted white candy to a piping bag fitted with a small round tip. Drizzle over each truffle, then immediately top with crumbled shortcake before the drizzle sets.
10 -
Refrigerate finished truffles for an additional 30 minutes before serving.
# Extra Information:
01 -
Ensure all truffle centres are well chilled before dipping to maintain a smooth finish.
02 -
Work quickly when garnishing with shortcake to ensure crumbs adhere before the drizzle sets.