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These truffle like Strawberry Cake Balls are the perfect bite-sized dessert with a soft and chewy center and a white chocolate shell. Loaded with rich strawberry flavor.
Strawberry Cake Balls Truffles
We’ve made several super yummy cake recipes lately, like this Peach Dump Cake, Banana Pudding Poke Cake and this ah-mazing Hummingbird Cake. But I wanted to change things up a bit with these fun little chocolate covered Strawberry Cake Balls!
Afterall, who doesn’t like bite-sized desserts. They are a tasty way to satisfy a sweet tooth without overindulging in a big slice of cake. Of course, these strawberry cake balls are so irresistibly delectable, don’t be surprised if after that first bite, you find yourself going back for a second one…or a third…. maybe even a fourth (I promise I won’t tell!).
Why We Love This Recipe
- Simple recipe but they look fancy enough to serve as a sweet treat for any special occasion.
- If you love strawberry cake pops, you’ll really love these. They are just like a cake pop without the trouble of using a lollipop stick!
- Easy recipe that starts with a prepared boxed cake mix and ready-made frosting. SO easy!
- Super fun sweet and delicious treat to serve on Valentine’s Day, baby showers and anytime occasion when you want a pretty little pop of pink on your dessert table
- Large mixing Bowl
- Hand mixer
- Medium bowl (microwave safe)
- 9×13 Cake pan
- Food processor
- Smallest cookie scoop or melon baller
- Measuring cups
What’s Needed to Make This Strawberry Cake Balls Recipe
- Freeze dried strawberries (adds really intense and wonderful strawberry flavor but they are optional)
- Box Strawberry Cake Mix (plus any ingredients list on the package to make the cake)
- Container cream cheese frosting
- Whipped cream cheese, softened
- White chocolate candy coating (we use candy melts)
How to Make Strawberry Cake Ball Truffles
Step One: Bake the Cake
- Prepare the cake according to package directions. Let the cake cool completely.
Step Two: Make the Cake Ball Filling
- While the cake is cooling, add the freeze-dried strawberries to a food processor and pulse until they form a fine crumb— about 20 seconds.
- Crumble the cooled cake into a large bowl. Add the freeze dried strawberry crumbs, cream cheese frosting, and softened whipped cream cheese. Gently mix until a dough forms.
Step Three: Form the Balls
- Using a small cookie scoop or melon baller. scoop out 1 tablespoon sized portions and roll them into smooth balls. Place the cake balls on a parchment paper lined cookie sheet and chill them in the freezer for 30 minutes.
Step Four: Coat with Chocolate
- When the truffles are chilled, heat the white chocolate melts according to the package directions (usually I recommend melting them in a microwave safe bowl at 30 second intervals until melted). You can melt them in a double boiler if you prefer.
- One at a time, dip the truffles into the melted chocolate and tap off any excess chocolate. Then place the truffle back onto the parchment lined baking sheet. Garnish with sprinkles or freeze dried strawberry cake crumbs before the white chocolate sets.
Allow the truffles to set completely and enjoy!
Can I Use Fresh Strawberries for these Easy Cake Balls?
Fresh strawberries contain a lot of moisture. Since the key to great cake balls is a balance of moist but able to hold a form so adding fresh strawberries
How Do I Store Cake Balls?
You’ll want to make sure chocolate coating is dry and hardened before transferring them to an airtight container. Because they have cream cheese mixed in, they do require being stored in the fridge. They will stay fresh for several days when kept chilled.
You can also freeze them. Just make sure you store them in an airtight container or a freezer safe Ziplock back. They are best when eaten within a couple of months.
Tips and Variations of Cake Truffle Balls
- This recipe uses a strawberry cake mix from a box but feel free to substitute your favorite homemade strawberry cake if you prefer. You can even use a store-bought premade cake and scrape off the frosting, but since I hate to waste anything so I am not a big fan of that substitution.
- When it comes to the flavor of the cake, you can also use a vanilla cake mix but just remember, it won’t have that yummy strawberry flavor. You can also use white cake mix with a little added strawberry or vanilla extract and to give it that pale pink color, you can add just a drop of gel food coloring to the cake batter.
- Cream cheese frosting is one of the ingredients that works to bind the truffle balls together. You could use chocolate frosting, but I love the tanginess of the cream cheese frosting and how it allows the pink cake to really show when you bit into it.
- We add even more tanginess to these cake balls with more whipped cream cheese! Just make sure you allow it to get to room temperature, so it blends in nice and smooth.
- White candy melts really make the perfect crispy chocolate coating. One of the reasons to chocolate candy melts is they are really smooth when they melt, and you do not have to temper it like regular white chocolate chips or almond bark.
- Have fun and use different colored chocolate coating. Pink candy melts for a pink chocolate coating with the pink cake center is super fun for a little girl’s birthday party or baby shower.
- Fun a fun twist on decorations, use a different colored chocolate to drizzle of over the cake balls. Dark chocolate would be really good with the strawberry cake flavor.
More Bite Sized Dessert Recipes
- Lemon Coolers
- Patriotic Cookie Cups
- Mini Fruit Tarts
- Chocolate Rum Balls
- No Bake Peanut Butter Haystacks
- 1 ounce freeze dried strawberries
- 15.25 ounces strawberry cake mix prepared according to the package directions and cooled completely
- 16 ounce cream cheese frosting
- 4 ounces whipped cream cheese softened
- 16 ounces white chocolate candy coating see notes
- Add the freeze dried strawberries to a food processor and pulse until they form a fine crumb— about 20 seconds.
- Crumble the prepared strawberry cake into a large bowl. Add the freeze dried strawberry crumbs, cream cheese frosting, and softened whipped cream cheese. Gently mix until a dough forms.
- Scoop out 1 tablespoon sized portions and roll them into smooth balls. Place the truffles on a parchment lined baking sheet and chill them in the freezer for 30 minutes.
- When the truffles are chilled, heat the white chocolate candy coating according to the package directions (usually I recommend melting them in a microwave safe bowl at 30 second intervals until melted).
- One at a time, dip the truffles into the white chocolate and tap off any excess. Then place the truffle back onto the parchment lined baking sheet. Garnish with sprinkles or freeze dried strawberry crumbs before the white chocolate sets.
- Allow the truffles to set completely and then store them in an airtight container in the fridge for up to two days.
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