Description
Delight in these irresistible Strawberry Cake Truffles, a perfect bite-sized treat combining the fruity sweetness of strawberry cake with creamy cream cheese and a smooth candy coating. This easy no-bake recipe includes heat-treating the cake mix for safety, mixing it with cream cheese and chips, chilling the dough, and dipping the truffles in luscious melted candy melts for a beautiful finish. Perfect for parties, gifts, or a special snack, these truffles are colorful, fun, and decadently delicious.
Ingredients
Scale
Base
- 9.15 ounces strawberry cake mix (e.g., Betty Crocker)
- 4.8 ounces cream cheese, softened to room temperature
- 0.2 cup cream cheese chips, roughly chopped
Coating
- 7.2 ounces Ghirardelli vanilla melting wafers
- 0.3 cup Wilton pink candy melts
- 0.3 cup Wilton bright pink candy melts
- Sprinkles (optional, for decoration)
Instructions
- Heat treat the cake mix: Preheat your oven to 350°F. Spread the dry cake mix evenly on a parchment-lined baking sheet and bake for 5 minutes to eliminate any harmful bacteria. Remove and cool completely on a wire rack.
- Prepare the cream cheese mixture: Place the softened cream cheese in a medium bowl and beat on medium-high with a hand mixer until smooth and creamy for about 2 minutes.
- Combine cake mix and cream cheese: Add the cooled cake mix to the cream cheese. Fold gently a few times with a rubber spatula to minimize flour mess, then beat with the hand mixer on medium-high speed until fully combined into a dough-like consistency.
- Add cream cheese chips: Fold in the roughly chopped cream cheese chips evenly throughout the dough.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for 2 hours to firm up the dough for easier handling.
- Form truffle balls: Line two baking sheets with parchment paper. Using a 1 ½ tablespoon cookie scoop, portion out dough onto sheets. Roll each portion into a smooth ball with your hands. Allow the balls to sit and expand for about 15 minutes before coating to prevent cracking.
- Melt vanilla coating: Prepare a double boiler over low heat and melt the vanilla melting wafers gently, stirring until smooth. Alternatively, melt in 30-second increments in the microwave, stirring after each, to avoid overheating.
- Dip the truffles: Using a fork, dip each ball fully into the melted vanilla wafers, tapping the fork on the edge to shed excess coating. Place coated balls on the lined baking sheets spaced 2 inches apart.
- Add sprinkles: While the coating is still wet, sprinkle your choice of sprinkles on half of the coated truffles for decoration.
- Melt pink candy melts: Place the pink and bright pink candy melts separately into microwave-safe piping bags. Microwave on low until melted and smooth. Snip a small tip off each bag.
- Drizzle decoration: Drizzle the melted pink candy melts over the remaining truffles to add colorful finishing touches.
- Set and serve: Allow all truffles to set completely at room temperature or in the refrigerator before serving. Enjoy these charming and delicious strawberry cake truffles!
Notes
- Store truffles in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Chilling the dough is essential for easier rolling and to prevent cracking of the coating after dipping.
- Allow rolled balls to sit for 15 minutes before dipping to let them expand and reduce cracking risk.
- If you prefer not to heat treat the cake mix in the oven, you can heat treat it in the microwave by stirring every 30 seconds for 3 minutes to ensure even heating.
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
