Description
Delight in these irresistible Strawberry Cake Truffles, featuring a luscious blend of strawberry cake mix and cream cheese, coated in smooth vanilla and pink candy melts. Perfectly bite-sized and adorned with festive sprinkles or drizzles, these no-bake treats are a sweet indulgence for any occasion.
Ingredients
Scale
Base Ingredients
- 9.15 ounces strawberry cake mix (Betty Crocker recommended)
- 4.8 ounces cream cheese, softened to room temperature
- 0.2 cups cream cheese chips, roughly chopped
Coating
- 7.2 ounces Ghirardelli vanilla melting wafers
- 0.3 cups Wilton pink candy melts
- 0.3 cups Wilton bright pink candy melts
Optional
- Sprinkles for decoration
Instructions
- Heat Treat Cake Mix: Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the cake mix evenly on the sheet and bake for 5 minutes to eliminate any bacteria. Remove from oven and cool completely on a wire rack.
- Prepare Cake Dough: In a medium bowl, beat softened cream cheese with a hand mixer on medium-high until smooth. Fold in the cooled cake mix gently with a rubber spatula, then mix on medium-high speed until a dough forms.
- Add Cream Cheese Chips: Stir in chopped cream cheese chips evenly into the dough, ensuring they are well incorporated.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 2 hours to firm up and ease handling.
- Form Truffles: Line two baking sheets with parchment paper. Using a 1½ tablespoon cookie scoop, portion out dough and roll into smooth balls. Place on sheets and let rest for 15 minutes to allow slight expansion, preventing coating cracks.
- Melt Vanilla Wafers: Using a double boiler over low heat, melt the vanilla wafers until smooth, stirring occasionally. Alternatively, microwave in 30-second intervals, stirring between each until melted.
- Coat Truffles: Dip each dough ball fully into the melted vanilla wafers using a fork, allow excess coating to drip off, then place on parchment-lined sheets spaced 2 inches apart. Sprinkle half the truffles with sprinkles before coating sets.
- Melt Candy Melts: Microwave Wilton pink and bright pink candy melts individually in microwave-safe piping bags on low until melted. Cut the tips and drizzle over the remaining coated truffles for decoration.
- Set and Serve: Let all coated truffles set completely at room temperature or refrigerate briefly before serving. Enjoy your delightful 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 ease of rolling and to prevent coating cracks as the balls expand slightly after shaping.
- If you prefer not to use the oven for heat treating, microwave the cake mix in a microwave-safe bowl for 3 minutes, stirring every 30 seconds for even heat distribution.
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
