Strawberry Shortcake Truffles Treats (Printable Version)
Moist strawberry cake mix blended with cream cheese, coated in candy melts, and topped with shortcake crumbs.
# What You'll Need:
→ Cake Mix
01 -
1 box extra moist strawberry cake mix
→ Dairy
02 -
8 oz cream cheese, softened
→ Flavorings
03 -
1 tsp vanilla extract
→ Candy Coating
04 -
9 oz light pink candy melts
05 -
3 oz white candy melts
→ Toppings
06 -
crumbled shortcake, for garnish
# Step-by-Step Guide:
01 -
Line a large baking sheet with parchment paper and set aside.
02 -
In a medium bowl, blend strawberry cake mix, softened cream cheese, and vanilla extract. Mix for 2–3 minutes until mixture is smooth and bright pink.
03 -
Using a 1-inch cookie scoop, portion mixture and roll into smooth balls between palms. Place balls on the prepared baking sheet.
04 -
Refrigerate truffle centers for 60 minutes to firm.
05 -
Five minutes before chilling ends, melt pink candy melts in a microwave-safe bowl at 50% power for 1 minute; stir. Continue microwaving in 30-second intervals, stirring until smooth.
06 -
Using two forks or dipping tools, immerse chilled truffles in melted pink candy, ensuring complete coating. Remove excess and return truffles to parchment-lined sheet.
07 -
Refrigerate coated truffles for 30 minutes to set the coating.
08 -
Melt white candy melts in a microwave-safe bowl following the same method as pink candy until silky smooth.
09 -
Transfer melted white candy to a piping bag fitted with a small round tip. Drizzle over each truffle and immediately top with crumbled shortcake before drizzle sets.
10 -
Refrigerate finished truffles for an additional 30 minutes before serving.