Ingredients
Equipment
Method
How to Make Strawberry Shortcake Truffles
- Line a baking sheet with parchment paper.
- In a bowl, combine the cake mix, softened cream cheese, and vanilla extract. Blend for 2–3 minutes until smooth and pink.
- Using a scoop, portion out the mixture and roll into small balls.
- Refrigerate the rolled truffles for 60 minutes.
- Melt the pink candy melts in a microwave-safe bowl at 50% power for 1 minute, then in 30-second intervals until smooth.
- Dip each chilled truffle into the melted pink candy, remove excess and place back on the baking sheet.
- Chill the coated truffles for 30 minutes.
- Melt the white candy melts using the same method and fill a piping bag to drizzle over the truffles.
- While the drizzle is wet, sprinkle crumbled shortcake on top of each truffle.
- Refrigerate the truffles for an additional 30 minutes before serving.
Nutrition
Notes
Make sure the cream cheese is softened fully for a smooth blend. Ensure even sizing for uniform appearance and consistent melting time during coating.
