Name: Strawberry Cake Truffles Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 15.25 ounce strawberry cake mix (Betty Crocker recommended); 8 ounce block cream cheese, softened to room temperature; ⅓ cup cream cheese chips, roughly chopped; 2 bags (10 oz each) Ghirardelli vanilla melting wafers; ½ cup Wilton pink candy melts; ½ cup Wilton bright pink candy melts; Sprinkles (optional)

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Introduction

Strawberry Cake Truffles are a delightful twist on classic cake pops, combining moist strawberry cake with creamy cream cheese and a smooth candy coating. These bite-sized treats are perfect for parties or anytime you want a sweet, elegant dessert that’s easy to enjoy.

Strawberry Cake Truffles Recipe - Recipe Image

Ingredients

15.25 ounce strawberry cake mix (I used Betty Crocker)
8 ounce block cream cheese, softened to room temperature
⅓ cup cream cheese chips, roughly chopped
2 (10 oz) bags Ghirardelli vanilla melting wafers
½ cup Wilton pink candy melts
½ cup Wilton bright pink candy melts
Sprinkles (optional)

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread the cake mix evenly on the prepared sheet. Bake for 5 minutes to heat treat the cake mix and eliminate any bacteria. Remove from the oven and allow it to cool completely on a wire rack.
Step 2: In a medium bowl, beat the softened cream cheese with a hand mixer on medium-high speed until smooth and creamy.
Step 3: Fold the cooled cake mix into the cream cheese a few times with a rubber spatula, then mix on medium-high speed until fully combined into a dough consistency. Fold in the chopped cream cheese chips evenly.
Step 4: Cover the mixture with plastic wrap and chill in the refrigerator for 2 hours.
Step 5: After chilling, line two baking sheets with parchment paper. Using a 1 ½ tablespoon cookie scoop, portion the dough onto the sheets and roll each into smooth balls. Let them rest for about 15 minutes to reduce cracking during coating.
Step 6: Melt the vanilla melting wafers in a double boiler over low heat or in 30-second increments in the microwave, stirring between each until smooth.
Step 7: Dip each dough ball on a fork into the melted vanilla wafers, tap off excess, and place on the lined baking sheet. Space each 2 inches apart. Before the coating sets, sprinkle half with sprinkles, if using.
Step 8: Melt the two pink candy melts separately in small microwave-safe piping bags on low power until fully melted. Snip a small tip off each bag and drizzle over the remaining plain coated cake balls for decoration.
Step 9: Allow the coatings to set completely before serving. Enjoy your strawberry cake truffles!

Tips & Variations

Use a rubber spatula to fold the cake mix into the cream cheese gently before mixing to avoid a mess and get an even consistency.
Letting the rolled balls rest before dipping helps prevent cracks in the candy coating.
Feel free to swap vanilla wafers for white chocolate melts for a richer flavor.
Sprinkles add a fun touch—choose colors that match your occasion or mood.

Storage

Store the truffles in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for a few minutes before serving to enhance their creamy texture. For longer storage, freeze the truffles for up to 2 months and thaw in the refrigerator overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade strawberry cake instead of boxed mix?

Yes, you can use homemade strawberry cake, but be sure it’s fully cooled and crumbly enough to mix with the cream cheese. The mixture should form a dough-like consistency for rolling.

How do I prevent the coating from cracking?

Allow the rolled cake balls to rest at room temperature for about 15 minutes before dipping. Also, dip quickly but gently and avoid applying too thick a layer of coating. Using a double boiler helps maintain the wafers at the optimal temperature to prevent cracking.