Introduction

Strawberry Shortcake Truffles are a delightful twist on a classic dessert, combining moist cake, sweet strawberry frosting, and a smooth candy coating. These bite-sized treats are perfect for parties, gifts, or anytime you want a little indulgence with a fresh strawberry flavor.

A white plate filled with round pink cake balls, each coated in a smooth pink layer and drizzled with thin lines of white icing. On top of each cake ball, there are bright red crumb sprinkles adding texture and color contrast. The cake balls are piled high, showing creamy layers beneath the pink coating in some spots. The background has a white marbled texture, giving a clean and soft look to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box (15.25 oz) vanilla or white cake mix, plus ingredients listed on box (usually eggs, oil, water) or homemade vanilla cake
1 cup strawberry frosting (store-bought or homemade; canned frosting works best)
1/2 cup crushed vanilla wafer cookies or graham crackers (optional)
1/4 cup freeze-dried strawberries, finely crushed (optional)
16 oz pink candy melts or pink chocolate coating
2 tbsp coconut oil or shortening
4–6 oz white chocolate or white candy melts (for drizzling)
Crushed freeze-dried strawberries (for sprinkling)
Pink sanding sugar or sprinkles
Optional: edible gold leaf, gold stars, or pearl dust for decoration

Instructions

Step 1: Preheat your oven according to the cake mix package directions, usually 350°F. Prepare and bake the cake in a 9×13 pan as directed. Allow the cake to cool completely in the pan before proceeding.
Step 2: Crumble the cooled cake into fine crumbs using your hands or a fork in a large bowl. Add the strawberry frosting, starting with 3/4 cup, and mix with your hands until the mixture holds together like play-dough. Fold in crushed vanilla wafers or freeze-dried strawberries if using. Adjust frosting or crumbs to reach the right consistency.
Step 3: Line a baking sheet with parchment or wax paper. Using a cookie scoop or spoon, portion about 1-2 tablespoons of mixture and roll into smooth balls. Place on the sheet, spacing them apart. Refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
Step 4: Melt the pink candy melts with coconut oil or shortening in 30-second intervals, stirring until smooth and thin enough to coat truffles. Transfer to a narrow bowl for easier dipping.
Step 5: Dip chilled truffles in the melted pink coating using a fork or dipping tool, fully covering each ball. Let excess chocolate drip off, then place truffles back on the parchment. Work in small batches and keep remaining truffles cold.
Step 6: While coating is still wet, sprinkle with freeze-dried strawberries, pink sugar, or sprinkles and press gently. Let set completely. Melt white chocolate or candy melts and drizzle over truffles with a piping or zip-top bag. Add any extra decorations immediately. Allow all decorations to set before serving.
Step 7: Enjoy your beautiful strawberry shortcake truffles and consider snapping some photos before indulging!

Tips & Variations

For a stronger strawberry flavor, increase the freeze-dried strawberries or add a few drops of natural strawberry extract to the mixture.
Use homemade vanilla cake to customize sweetness and texture.
Substitute pink candy melts with white chocolate dyed with pink food coloring if desired.
Chilling the truffles thoroughly before dipping is key to preventing them from falling apart.

Storage

Store truffles in an airtight container in the refrigerator for up to one week. To enjoy, bring to room temperature for about 10 minutes before serving. For longer storage, freeze truffles for up to one month and thaw in the refrigerator overnight. Reheat the coating gently if needed before dipping.

How to Serve

A group of round cake balls covered in smooth pink icing with white icing drizzled in diagonal lines on top. Each cake ball has a light pink crumb coating with small red crumb sprinkles scattered on the tops. One cake ball is cut open, showing three layers inside: the outer pink icing layer, a white creamy middle layer, and a bottom layer of red and pink soft cake. The cake balls are placed closely together on a white speckled plate, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade strawberry frosting instead of store-bought?

Yes, homemade strawberry frosting works well, though canned frosting is often stickier and helps the truffles bind better. If using homemade frosting, ensure it’s thick and not too runny.

What if my truffle mixture is too sticky or dry?

If the mixture is too sticky, add more cake crumbs or crushed cookies a little at a time. If it’s too dry, gradually add more frosting until it holds together like play-dough.

Strawberry Shortcake Truffles Recipe

Print Recipe

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4.7 from 147 reviews

Strawberry Shortcake Truffles are a delightful no-bake dessert combining the flavors of vanilla cake and sweet strawberry frosting, coated in smooth pink candy melts and decorated with white chocolate and festive sprinkles. These bite-sized treats offer a perfect balance of creamy, fruity, and crunchy textures, ideal for parties or gifting.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Yield: 24–30 truffles 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Truffle Base:

1 box (15.25 oz) vanilla or white cake mix, plus ingredients listed on box (usually eggs, oil, water)
1 cup strawberry frosting (store-bought or homemade)
1/2 cup crushed vanilla wafer cookies or graham crackers (optional)
1/4 cup freeze-dried strawberries, finely crushed (optional)

For the Coating:

16 oz pink candy melts or pink chocolate coating
2 tbsp coconut oil or shortening

For the Decoration:

4–6 oz white chocolate or white candy melts
Crushed freeze-dried strawberries
Pink sanding sugar or sprinkles
Optional: edible gold leaf, gold stars, or pearl dust

Instructions

Bake the Cake: Preheat your oven to 350°F (or follow cake mix instructions). Prepare and bake the vanilla or white cake in a 9×13 inch pan as per the package directions. Allow it to cool completely in the pan to prevent melting the truffles later. Once cooled, crumble the entire cake into fine crumbs in a large bowl using hands or a fork.
Make the Truffle Mixture: Add about 3/4 cup of strawberry frosting to the cake crumbs. Mix thoroughly by hand until the mixture forms a moldable dough that holds shape. Fold in crushed vanilla wafers or freeze-dried strawberries if used for texture. Adjust frosting or crumbs as needed to achieve a moist but not sticky consistency. Taste and adjust flavors if necessary.
Roll the Truffles: Line a baking sheet with parchment or wax paper. Scoop 1-2 tablespoons of mixture per truffle and roll between palms to form smooth balls. Slightly wet hands if sticky. Place truffles spaced apart on the lined baking sheet. Refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
Melt the Pink Coating: In a microwave-safe bowl, combine pink candy melts with 2 tablespoons coconut oil or shortening. Microwave in 30-second intervals, stirring until smooth and fluid. If too thick, add more coconut oil a teaspoon at a time. Pour into a deep, narrow container for easy dipping.
Dip and Coat: Remove truffles from the fridge/freezer and dip 6-8 at a time into the melted pink coating using a fork or dipping tool. Ensure complete coverage by spooning chocolate over, then lift and tap off excess chocolate. Place dipped truffles on parchment-lined sheet. Work quickly and refrigerate truffles if they begin to warm and soften. Reheat coating as required.
Decorate: While pink coating is still wet, sprinkle with crushed freeze-dried strawberries, pink sugar, or sprinkles, gently pressing to adhere. Let coating set at room temperature for 10-15 minutes or 5 minutes in the fridge. Melt white chocolate or candy melts and transfer to a piping or zip-top bag. Drizzle white chocolate artistically over truffles and add any final decorations immediately. Allow complete setting before serving.
Admire Your Work: Enjoy the beautiful presentation of your strawberry shortcake truffles. Take photos, share with friends, and savor these irresistible treats.

Notes

Ensure the cake is completely cooled before crumbling to prevent a soggy mixture.
Adjust the quantity of frosting to get the right dough consistency—moist but not sticky.
Refrigerate or freeze truffles before dipping for easier handling and better coating.
Use coconut oil or shortening to thin candy melts for a smooth coating.
Work in small batches when dipping to prevent melting or softening of truffles.
Decorate promptly as coatings set quickly.
Store finished truffles in an airtight container in the refrigerator to maintain freshness.

Keywords: Strawberry shortcake truffles, cake truffles, no-bake truffles, pink candy melts, white chocolate drizzle, dessert balls, party treats