Description

Strawberry Shortcake Truffles are delightful bite-sized treats combining golden cake crumbs, sweet cream cheese, and real freeze-dried strawberries, all coated in creamy white chocolate. These no-bake truffles are easy to make and perfect as a fun dessert for parties, gifts, or a tasty twist on the classic strawberry shortcake flavor.

Ingredients

Truffle Mixture

1 1/2 cups golden or vanilla cake crumbs (from baked and cooled cake)
1/2 cup freeze-dried strawberries (crushed)
4 oz cream cheese (softened)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Coating and Garnish

1 cup white chocolate chips or melting wafers
1/4 cup crushed golden Oreos or shortbread cookies (optional for coating)
Additional freeze-dried strawberry crumbs for garnish

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Instructions

Prepare the mixture: In a medium bowl, combine the golden or vanilla cake crumbs with the crushed freeze-dried strawberries, mixing well to distribute the strawberry flavor evenly.
Make the cream cheese mixture: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
Combine ingredients: Add the cream cheese mixture to the cake crumb mixture and stir thoroughly until the mixture becomes dough-like, ensuring all ingredients are evenly incorporated.
Form truffles: Using a scoop or spoon, shape the mixture into 1-inch balls and place them on a parchment-lined tray. Freeze the balls for 20 to 30 minutes until they are firm to the touch.
Melt white chocolate: Melt the white chocolate chips or wafers in a microwave-safe bowl using 30-second intervals, stirring between each until completely smooth and melted.
Coat the truffles: Dip each frozen truffle into the melted white chocolate, allowing any excess to drip off, then place the coated truffle back on the parchment-lined tray.
Add toppings: While the coating is still wet, sprinkle the truffles with crushed golden Oreos or shortbread cookies, or garnish with additional freeze-dried strawberry crumbs.
Set the truffles: Refrigerate the coated truffles for 10 to 15 minutes to let the chocolate set completely before serving or storing.

Notes

Use leftover cake or store-bought pound cake as a convenient shortcut for the cake crumbs.
These truffles can be made ahead of time and stored in the refrigerator for up to 5 days.
For longer storage, freeze the truffles and thaw before serving.
Handling the truffles while cold helps maintain their shape during the coating process.