Strawberry truffles are a beautiful little dessert that lets the strawberry flavor shine! They’re easy to make with simple ingredients including strawberry cake mix, cream cheese, and pink melting wafers, and perfect for any occasion!
Homemade Strawberry Truffles
If you’re looking for a delicious treat to make for special occasions, homemade truffles are the way to go! The flavors, filling, and decorations are easily customizable, and bite-sized desserts are always a hit!
Gingerbread truffles and sugar cookie truffles are my go-to’s for Christmas, my brownie truffles are a year-round treat (because, chocolate), and these strawberry truffles take center stage around Valentine’s Day, Easter, pink-themed baby showers, and all my spring and summer gatherings! You’re going to love how much sweet strawberry flavor there is in every bite of these dainty little truffles.
The center is made with strawberry cake and cream cheese making it moist and creamy on the inside revealed only by biting into a pink shell that can be drizzled with white chocolate.
These are not considered no-bake because you do need to bake the cake first before you can use it as a filling, but if you happen to go out and buy a strawberry cake instead, I won’t tell.
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Strawberry Truffle Ingredients Notes
The complete list of ingredients with amounts are listed in the full recipe card below.
- Strawberry cake mix: You’ll need a box of cake mix by whatever brand you’d normally pick up (Duncan Hines, Betty Crocker, etc). You’ll also need the ingredients it calls for on the box (water, oil eggs).
- Cream cheese: Dice a block of cream cheese and leave it out at room temperature so that it is soft and can blend nicely. I don’t recommend using the spreadable cream cheese. It contains more water than the blocks.
- Pink candy melts: Grab a couple of packages to make sure you have enough. Use different-colored candy melts. White chocolate truffles are beautiful too! You can add milk or dark chocolate coating would also be a fun contrast to the pink filling.
- Vanilla almond bark: For melting and drizzling overtop the truffles. White chocolate chips would also work here.
Substitutions
- Instead of the white drizzle, you could add colorful sprinkles or a drizzle of dark chocolate.
- Feel free to use a different color coating like a white chocolate coating made from white candy melts or white chocolate chips would be pretty too sprinkled with strawberry powder. A chocolate shell make with melted milk or or dark chocolate chips would be wonderful with the strawberry flavor too.
- Add ½ – 1 cup of freeze dried strawberries crumbles. You can simply pulse them in a food processor or crush them in a plastic baggy.
How to Make this Truffle Recipe
With a few simple ingredients and a small cookie scoop, this strawberry truffle recipe comes together in no time!
Step 1: Bake the cake according to package directions and allow it to cool completely.
Step 2: Transfer the cooled cake to a large bowl, and use your hands to break it up into crumbles. Mix in the cream cheese. Since your hands are already dirty, may as well continue mixing with your hands. Or use a wooden spoon.
Step 3: Use a 1 ½-inch cookie scoop to scoop out the mixture and roll each one into even-sized balls. Once they’re formed, place them on a parchment lined baking sheet. Repeat the process until all the mixture has been used up and arranged on the sheet.
Step 4: Place the truffles in the fridge for an hour or the freezer for 30 minutes to chill. This will help to solidify them but also help the chocolate coating to set faster. Towards the end of the chill time, microwave the candy melts for 30-second increments, for a total of 1 minute until completely melted and smooth.
PRO TIP: Microwave at 60% power, that way the candy melts, and almond bark won’t overheat and seize. A double boiler works beautifully if you’d prefer to use that.
Step 5: Dip the each of the strawberry balls into the melted candy and use a fork to lift it out, allowing the excess to drip off, then place them back onto the parchment paper. Let them set for 30 minutes before drizzling with melted white chocolate.
Finally place the almond bark in a microwave safe bowl and heat for 30 seconds at 60% power level. Stir and repeat for another 30 seconds then stir until completely melted.
Add the melted almond bark to a piping bag or plastic zip closure baggies and snip off the corner. (If you don’t have a piping bag for drizzling the white chocolate, you can use a Ziploc bag with the tip cut off).
Drizzle the cake balls with the melted white almond bark in a back and forth motion and let the drizzle set. You can place them in the refrigerator to speed up the process
How to Store Leftovers
Refrigerate: These truffles will stay fresh in an airtight container in the fridge for up to 5 days.
Freeze: You can freeze these truffles for up to 2 months. I like to place a piece of parchment paper or wax paper between layers in freezer bags so they don’t stick together.
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Easy Strawberry Truffles
Ingredients
- 15 ounce strawberry cake mix plus the ingredients from the box instructions (water, oil, eggs), 1 box
- 8 ounces cream cheese 1 block
- 18 ounces pink candy melts approximately 1 ½ packages
- 12 ounces vanilla almond bark
Instructions
- Prepare the strawberry cake according to package directions of the box you purchased.15 ounce strawberry cake mix
- After removing from the oven, allow the cake to cool completely.
- Then crumble the entire cake into a large mixing bowl.
- Line a baking sheet with parchment.
- Dice the cream cheese into cubes and add them to the cake crumbles.8 ounces cream cheese
- Mix the cream cheese and cake together. I use my hands to do this but you a spoon if you’ d like
- Using a 1 ½ inch cookie scoop, scoop out the mixture and roll each into even sized balls.
- Place them on the lined baking sheet as you make them.
- Place the entire pan in the freezer and chill for 30 minutes.
- Place the the pink candy melts in a microwave safe bowl and heat for 30 seconds at 60% power level.18 ounces pink candy melts
- Stir and repeat for another 30 seconds. Then stir until completely melted. Be careful not to overheat to it may seize up and be too thick.
- Dip the cake balls into the melted candies. Lift out and let the excess drip off and gently tap the side of the bowl and place it back on the parchment paper.
- Allow the candy to set for at least 30 minutes.
- Finally place the almond bark in a microwave safe bowl and heat for 30 seconds at 60% power level. Stir and repeat for another 30 seconds then stir until completely melted.12 ounces vanilla almond bark
- Add the melted almond bark to a piping bag or plastic zip closure baggies and snip off the corner.
- Drizzle the cake balls with the melted vanilla bark in a back and forth motion and let the drizzle set. You can place them in the refrigerator to speed up the process.
Notes
- Instead of the white drizzle, you could add colorful sprinkles or a drizzle of dark chocolate.
- Feel free to use a different color coating like a white chocolate coating made from white candy melts or white chocolate chips would be pretty too sprinkled with strawberry powder. A chocolate shell make with melted milk or or dark chocolate chips would be wonderful with the strawberry flavor too.
- Add ½ – 1 cup of freeze dried strawberries crumbles. You can simply pulse them in a food processor or crush them in a plastic baggy.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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