The other day when I was at the grocery store the other day I saw an angel food cake and the wheels started turning. I’ve made cake balls out of lots of other types of cake, but have never tried it with angel food cake before. I added some fresh strawberries and a whipped cream frosting, dipped them in white chocolate and ended up with little bite-sized treats that taste just like strawberry shortcake!
STRAWBERRY SHORTCAKE TRUFFLES
- 14 oz angel food cake (the round kind)
- 1 lb strawberries, diced in very small pieces
- 3/4 cup whipping cream
- 3 oz cream cheese, softened
- 3/4 cup powdered sugar
- 3/4 tsp vanilla
- 1 lb white chocolate
Using your hands, crumble up the angel food cake as much as you can and place in a large bowl. Angel food cake doesn’t crumble quite as well as regular cakes, but don’t worry about the larger pieces. Set the cake crumbs aside and mix up the frosting. Beat the whipping cream until soft peaks form and then add the remaining ingredients, mixing until smooth. Add the frosting to the angel food cake crumbs and use the mixer to combine – using the mixer will help to finish the crumbling of the cake into finer crumbs. Fold in the diced strawberries.
Roll the mixture into 1″ balls and place on waxed paper. Freeze the balls for about an hour before dipping. You can use any chocolate you like for dipping – I used this White Chocolate from Chocoley.com – I absolutely love using their chocolate because it melts so easily and smoothly and the taste is incredible! To melt the chocolate, microwave in 30 second intervals, stirring in between each interval just until chocolate is smooth and completely melted. Dip each cake ball in the chocolate and place on waxed paper to set. Keep truffles in the refrigerator until ready to serve. Enjoy!
STRAWBERRY SHORTCAKE TRUFFLES
Ingredients
- 14 oz angel food cake the round kind
- 1 lb strawberries diced in very small pieces
- 3/4 cup whipping cream
- 3 oz cream cheese softened
- 3/4 cup powdered sugar
- 3/4 tsp vanilla
- 1 lb white chocolate
Instructions
- Using your hands, crumble up the angel food cake as much as you can and place in a large bowl. Angel food cake doesn't crumble quite as well as regular cakes, but don't worry about the larger pieces.
- Set the cake crumbs aside and mix up the frosting. Beat the whipping cream until soft peaks form and then add the remaining ingredients, mixing until smooth.
- Add the frosting to the angel food cake crumbs and use the mixer to combine - using the mixer will help to finish the crumbling of the cake into finer crumbs.
- Fold in the diced strawberries.
- Roll the mixture into 1" balls and place on waxed paper. Freeze the balls for about an hour before dipping.
- You can use any chocolate you like for dipping - I used this White Chocolate from Chocoley.com - I absolutely love using their chocolate because it melts so easily and smoothly and the taste is incredible! To melt the chocolate, microwave in 30 second intervals, stirring in between each interval just until chocolate is smooth and completely melted.
- Dip each cake ball in the melted chocolate and place on waxed paper to set.
- Keep truffles in the refrigerator until ready to serve. Enjoy!
marissa | rae gun ramblings says
oh wow those look so so yummy. I need to make them asap
mary says
I made these for a friend’s birthday and everyone loved them. Only question is should the cut strawberries drain before adding them to the cake.
Jessica says
So glad to hear everyone loved them!
Lynda says
I followed directions using a lb of fresh strawberries. Mine look nothing like these, there is no cake consistency at all. They looked mushy but tasted fine. The biggest problem I am having is dipping them in chocolate. After the first one or two, the chocolate seizes up. Too much temp change from freezer? Too wet? Very disappointed at the overall product.
Nellie says
I’m so sorry they didn’t turn out! Once you mix the cake with the frosting, the consistency will be a little bit mushy. I’m not sure why the chocolate is seizing up though – what type of chocolate are you using?
PoorTruffles says
I made these and they were supposed to be for a church conference (being served to about 12 preachers and there families) well I followed the recipe to a tee and they came outhorrible! A wet mashed consistency and would not form! Ieven only added half the strawberries and half the frosting. I had to alter the recipe and only use the angel food cake strawberries and white choc. And cut the strawberries and formed balls around the strawberries then dipped and they came out perfect with the cake like texture I was looking for I’d get rid of what ever frosting our putting in it
Shannon says
I had the same problem you did! Threw away an entire batch. No problem with the chocolate, but I’ve dipped a lot of things so I’m good at getting the right consistency. The truffle itself though???!!!! What a mess!! Good thing I read the comments before making these so that I could go back to see what works better. Yours was on the money of what I wanted. I’m doing samples for my nieces wedding so I know what works and time frames. Thanks for the info.
Jennifer says
When you add moisture to chocolate, it will seize. I made about 15 and my chocolate was completely seized up. I think the best option for these is to pour the chocolate over them individually rather than dip them in your full portion of chocolate. I used Ghiradelli white chocolate and lost roughly 1/2 a lb so that was a bummer. The taste was amazing but they were ugly as can be lol
Jessica says
I’m confused as to what you added to your chocolate Jennifer! Dipping truffles in chocolate doesn’t cause them to seize. Overheating chocolate certainly does! Or adding water. You can thin out your chocolate with shortening or coconut oil (I add about 1/2 tsp per cup of chocolate wafers) and it helps the dipping process go smoother.
Jennifer says
The truffles have a lot of moisture from the strawberries. I didn’t overheat the chocolate.