These Strawberry Truffles are the perfect sweet treat that’s loaded with strawberry flavor. With just a few ingredients, this decadent truffle is a great option for a special occasion, like Valentine’s Day!
These white chocolate strawberry truffles just might be my new favorite bite.
Sweet strawberry cake, a smooth cream cheese frosting, and decadent white chocolate chips, all rolled up into an easy truffle. I can never resist a white chocolate coating, especially when chocolate truffles are involved.
Much like a cake pop, this dessert is made from a base of cake and frosting, which is such a delicious combo. If you love strawberry desserts, you must check out these strawberry cake mix cookies and strawberry pound cake.
Why You’ll Love These:
- An easy dessert: with just a few ingredients, you probably have most things on-hand to make these chocolate bites.
- Bursting with flavor: strawberry cake mix, freeze-dried strawberries, cream cheese and white chocolate make the best combo
- Perfect for special occasions: this strawberry truffle recipe is wonderful for celebrating Valentine’s Day, baby showers, bridal showers, birthday parties, anniversaries, and so much more.
- Edible gift: if you enjoy making homemade treats for gifts, these truffles are sure to impress.
Ingredients in Strawberry Truffles Recipe:
- Cake mix: strawberry cake mix works best for an intense strawberry flavor
- Freeze-dried strawberries: for more strawberry deliciousness
- Red-food coloring: optional, but gives these truffles a pretty pink color
- Cream cheese frosting: cream cheese, butter, powdered sugar, vanilla OR store-bought frosting
- White chocolate: I used Ghirardelli white chocolate melting wafer. However, white chocolate chips or vanilla candy coating can also be used
- Sprinkles: optional, but fun
How to Make Strawberries and Cream Truffles:
- Make the cake: prepare and bake cake according to the packaged directions. The let cool completely.
- Make the cream cheese frosting: if you are making homemade frosting, beat the butter and cream cheese until well combined. Add powdered sugar and vanilla until a thick frosting is formed.
- Crumble: crumble the cooled cake into pieces by using your hands, a fork, or a hand mixer into a large bowl.
- Add frosting: Slowly add in cream cheese frosting until the cake mixture comes together.
- Form into balls: use a small ice cream scoop or melon baller to form even balls of the cake mix.
- Melt: add white chocolate to a microwave-safe bowl and microwave in 30-second intervals until smooth.
- Dunk: dip each truffle into melted chocolate and place onto a baking pan lined with parchment paper. Top with sprinkles or extra cake crumbs, if desired.
- Chill: store strawberry bites in the refrigerator until ready to serve.
How to Store Strawberry Chocolate Truffles:
Truffles will keep in an airtight container in the refrigerator for up to five days.
To freeze: store in a freezer-safe container or bag for up to two months. When ready to eat, let thaw completely in the refrigerator.
Do You Need to Use Heavy Cream?
No! We’re going for an easy recipe, so the best results are from a combination of cake mix and frosting. No cream or liquid is needed.
- Cake mix: swap out the strawberry cake mix for vanilla or chocolate
- Freeze-dried fruit: use freeze-dried blueberries or raspberries for a different flavor
- Chocolate: use milk chocolate, dark chocolate, or even mint chocolate as a coating
- Toppings: besides sprinkles, a touch of strawberry powder from the dehydrated strawberries would be so pretty. You could also top with some chocolate shavings, mini chocolate chips, or chopped toffee or nuts
Tips for Making the Best Strawberry White Chocolate Truffles:
- Do not use fresh strawberries in place of the freeze-dried ones, as this will increase the moisture not hold up as a cake ball.
- After the cake mixture is shaped into balls, refrigerate (or freeze) for at least 30 minutes, or up to one day. This will ensure that the cake mixture does not fall apart in the warmed chocolate.
- Use a melon baller or small cookie scoop for truffles that are uniform in size.
- If your hands gets too sticky when rolling the balls, lightly coat them with a bit of cooking spray.
Looking for More Strawberry Recipes? I’ve Got You Covered!
- Strawberry Cupcakes
- Strawberry White Chocolate Cookies
- Easy Strawberry Crisp
- Easy Strawberry Shortcake Puffs
- Strawberry Poke Cake
- Strawberry Cinnamon Dump Cake
- 1 (15.25 ounce) box strawberry cake mix, (plus ingredients on back of box to prepare cake)
- 3 tablespoons freeze-dried strawberries, (broken into pieces)
- 6 drops red food coloring, (if desired)
Cream Cheese Frosting (or store-bought frosting can be used)
- 4 tablespoons unsalted butter, (softened)
- 4 ounces cream cheese, (softened)
- 2 cups powdered sugar
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- 2 (10 ounce) packages white melting wafers – vanilla flavored (I used the Ghirardelli brand), (or vanilla candy coating)
- Red and pink sprinkles
To Make the Cake:
- Prepare the cake according to packaged directions, adding freeze-dried strawberries and red food coloring to the batter and bake until toothpick inserted into middle of cake comes out clean. Let cake cool completely.
To Make the Cream Cheese Frosting:
- In a large mixing bowl, add softened butter and cream cheese and beat with a hand mixer or stand mixer with fitted paddle attachment until smooth.
- Add powdered sugar, one cup at a time, along with vanilla, and beat until combined. Frosting should be on the thicker side.
- Crumble the cooled cake by hand, using a fork, or by using a hand mixer and place into a large bowl. Reserve some crumbs for the tops of truffles, if desired.
- Add two tablespoons of frosting to the cake crumbs and mix at low speed. Add more frosting if cake crumbs are too dry to form a ball.
- Use a small ice cream scoop or melon baller to scoop uniform amounts of cake crumbs into balls. Roll between your palms to shape and place rounded truffles onto a baking pan lined with parchment paper. Place truffles into the refrigerator for at least 30 minutes, or up to one day, so that the mixture doesn't melt when coated in warm chocolate.
- Add chocolate wafers or candy coating to a microwave safe bowl and microwave for 1-2 minutes or until chocolate is melted, stirring every 30 seconds so it doesn't burn.
- Use a fork or dipping tools to dip the truffles in the coating one at a time, dragging the bottom against the lip of the bowl to remove excess coating. Place the truffles back onto the parchment paper and sprinkle tops with sprinkles or cake crumbs. Repeat with remaining truffles until all truffles are coated.
- Refrigerate truffles until coating is set. Store truffles in the refrigerator until ready to serve.
- Store-bought cream cheese frosting can be used in place of the homemade version.
- Truffles will keep in an airtight container in the refrigerator for up to five days.
- See my tips and tricks for making these Strawberry Truffles above the recipe box.