Strawberry Shortcake Truffles are a light, sweet and absolutely delightful treat! These white chocolate truffles are the perfect bite sized treat for any occasion, parties, birthdays or just to enjoy at home!
When you pair the strawberry with white chocolate, the combination of tastes is one you will not soon forget. These strawberry truffles are so simple to make too, you can whip up a batch in no time.
What are Strawberry Shortcake Truffles?
I was at the grocery store the other day when I saw an angel food cake and the wheels in my head 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. It felt like the perfect cake to use, and I don’t know why I hadn’t tried it before, that cake came home with me that day! When I started to brainstorm this recipe there were so many ways it could go. In the end, I added some fresh strawberries and a whipped cream frosting. Then dipped them in white chocolate and ended up with little bite-sized treats that taste just like strawberry shortcake. Oh, my goodness are these delicious, give them a try for yourself and I guarantee you will fall in love with this recipe.
WHY WE THINK YOU WILL LOVE THIS TRUFFLE RECIPE
In case you needed more convincing, here are a few reasons why we think you will really enjoy this simple dessert.
- Twist on a classic treat. These truffles are an incredible alternate version of the classic Strawberry Shortcake we all know and love. This easy truffle recipe takes the taste of strawberry shortcake and turns it into a bite sized ball of deliciousness.
- So easy to make. Made with only 7 basic ingredients, this recipe is so simple to assemble. You will be enjoying a tasty twist on a classic dessert in no time.
- Basic ingredients. It will not break the bank for a quick trip to the store and you may even have some left over ingredients to make more truffle bites.
STRAWBERRY SHORTCAKE TRUFFLE INGREDIENTS
Angel food cake: You will need one 14-ounce angel food cake (the round kind) for the base of this incredible treat.
Whipping cream: Adding in ¾ cup of whipping cream to create a soft and delicious frosting is the perfect addition to this truffle recipe.
Cream cheese: Use 3-ounces of cream cheese, softened, to add great taste and texture to this treat.
Powder sugar: For a lovely, sweet taste, add in ¾ cups of powdered sugar.
Vanilla extract: You need ¾ teaspoon of vanilla extract to help enhance all the wonderful flavors in this truffle treat.
Strawberries: You will want to use 1 lb of strawberries, diced in very small pieces, for a blast of fresh fruit flavor that takes these truffles up a notch.
White chocolate chips: Use a 1 lb bag of white chocolate chips to melt down and create the incredible truffle coating.
Step by step on how to make Strawberry Shortcake Truffles
Get the strawberries washed, de-stemmed and diced into small pieces, set aside. Then, line a baking sheet with wax paper. Use a baking sheet or dish that fits in your freezer, that is where it will end up.
Start by using your hands to crumble up the angel food cake as much as you can and place the crumbles in a large bowl. Angel food cake doesn’t crumble quite as well as regular cakes, but don’t worry about the larger pieces, just do the best you can. Set the cake crumbs aside and mix up the frosting.
Next, in a medium bowl, using an electric mixer, beat the whipping cream until soft peaks form. Then, add in the softened cream cheese, powder sugar, and vanilla extract. Mix again until all ingredients are fully combined.
After that, add the frosting mixture to the crumbled cake pieces and use the electric mixer to combine again. Using the mixer will help to finish the crumbling of the cake into finer crumbs. Then, fold in the diced strawberries with a spoon.
Proceed to roll the cake mixture into 1″ balls and place on the prepared baking sheet covered in waxed paper. Place the dish in the freezer for about an hour to chill before dipping in the chocolate coating.
In a small bowl, melt the chocolate in the microwave in 30 second intervals, stirring in between each interval, just until chocolate is smooth and completely melted.
Then, dip each cake ball in the chocolate and place back on the waxed paper to set. Place the chocolate covered truffles back in the refrigerator to set for about 20-30 minutes.
Serve and enjoy!
STRAWBERRY SHORTCAKE TRUFFLES
- 14 oz angel food cake the round kind
- ¾ cup whipping cream
- 3 oz cream cheese softened
- ¾ cup powdered sugar
- ¾ tsp vanilla extract
- 1 lb strawberries diced in very small pieces
- 1 lb white chocolate
- Prep: Get the strawberries washed, de-stemmed and diced into small pieces, set aside. Then, line a baking sheet with wax paper. Use a baking sheet or dish that fits in your freezer, that is where it will end up.
- Mix: Start by using your hands to crumble up the angel food cake as much as you can and place the crumbles in a large bowl. Angel food cake doesn't crumble quite as well as regular cakes, but don't worry about the larger pieces, just do the best you can. Set the cake crumbs aside and mix up the frosting.
- Next, in a medium bowl, using an electric mixer, beat the whipping cream until soft peaks form. Then, add in the softened cream cheese, powder sugar, and vanilla extract. Mix again until all ingredients are fully combined.
- After that, add the frosting mixture to the crumbled cake pieces and use the electric mixer to combine again. Using the mixer will help to finish the crumbling of the cake into finer crumbs. Then, fold in the diced strawberries with a spoon.
- Assemble truffle balls: Proceed to roll the cake mixture into 1" balls and place on the prepared baking sheet covered in waxed paper. Place the dish in the freezer for about an hour to chill before dipping in the chocolate coating.
- Chocolate coat: In a small bowl, melt the chocolate in the microwave in 30 second intervals, stirring in between each interval, just until chocolate is smooth and completely melted. Then, dip each cake ball in the chocolate and place back on the waxed paper to set. Place the chocolate covered truffles back in the refrigerator to set for about 20-30 minutes. Serve and enjoy!
CAN I FREEZE STRAWBERRY SHORTCAKE TRUFFLES?
Yes these truffle balls can be frozen, place them in an airtight container and they will be good for up to 3 months. Thaw them overnight in the fridge. Keep in mind that once the balls begin to thaw the chocolate may sweat, this is a normal reaction but may make eating a little messier.
WHAT IS THE BEST WAY TO MELT CHOCOLATE?
I prefer to melt chocolate in the microwave because it’s so simple! Here’s how to do it: Add chocolate to a microwave-safe bowl and heat for 1 minute per cup of melting chocolate. Let chocolate sit for 2 minutes in the microwave. Gently stir chocolate. If you still see clumps, heat again in 30-second intervals, stirring between each until smooth. Go slow as if you accidently seize the chocolate, you’ll have to throw it out and start again.
Love baking tasty treats? Give more recipes a try here!
- The Best Homemade Caramels
- Easy Pumpkin Fudge
- Homemade Dark Chocolate Truffles
- Homemade Butterfinger Bites
- Low Sugar Low Carb Homemade Almond Joy Bars
- Homemade Peppermint Patties
- Strawberry Shortcake Oreo Balls
- Peanut Butter Fudge
- Salted Nut Roll Bars
- Buckeye Balls
- Lemon Cake Truffles
- Peanut Clusters
- Rolo Pretzel Turtles
Strawberry Shortcake Truffles are a delectable sweet and simply delightful treat! These white chocolate truffles are a perfect bite sized treat for get togethers, birthdays or just to enjoy at home with your family.
marissa | rae gun ramblings says
oh wow those look so so yummy. I need to make them asap
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.
So glad to hear everyone loved them!
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.
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?
I made these today and had the same issues, but I think I’d like to give it another try and tweak a little based on previous comments! I love the idea of a strawberry shortcake truffle, and they tasted amazing but were very wet and did not set up, even after chilling for about 2 hours. I would cut the amount of strawberries by atleast half and add more cake/icing maybe. Angel food cake is dense anyway so maybe a different kind of cake all together. Just some thoughts! Don’t get discouraged! Sometimes things take a couple tries to perfect 🙂
I love this <3
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
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.
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
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.
The truffles have a lot of moisture from the strawberries. I didn’t overheat the chocolate.
I made these and they turned out pretty good. After reading reviews I did a half batch of the frosting, only like 4 strawberries chopped up really well, and it was sticky enough I rolled them in balls and dipped them without chilling. They turned out great and looked just like the picture. I think the recipe just may need tweaked.
I made these and everyone loved them! My only note would be to cut back on the strawberries and add a little more of the cake/frosting ingredients to achieve a better consistency since they were a little mushy to work with.