Strawberry Truffles
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These strawberry truffles are rich, creamy, and dipped in a sweet pink shell with a drizzle of white chocolate. They’re made with boxed cake mix and a handful of simple ingredients, and the result is a chocolate strawberry ball that looks and tastes like it came from the bakery.
As a productivity manager, I realize that a super quick sweet treat is just what we need sometimes, and this is one of those recipes.
These easy Strawberry Truffles are a decadent no bake dessert perfect for so many occasions.
Why You’ll Love This Recipe
- Fun and festive for any special occasion
- Perfect mix of fruity sweetness and chocolatey goodness
- Easy to make with store-bought cake mix and cream cheese
- No baking skill required – just mix, roll, dip, and drizzle
- Ideal for gifting or party trays
- Keeps well in an airtight container
Ingredients for strawberry chocolate truffles
- Strawberry cake mix, plus the ingredients from the box instructions (water, oil, eggs)
- Cream cheese
- Pink candy melts
- Vanilla almond bark
Equipment and kitchen tools
- Cookie scoop
- Parchment-lined baking sheet
- Piping bag
How to make strawberry truffles
Step 1 – In a large bowl, prepare the strawberry cake, according to box directions.
Step 2 – Bake as directed and allow the cake to cool completely.
Step 3 – Once cool, crumble the cake into a large mixing bowl.
Step 4 – Cut the cream cheese into small cubes, and add to the bowl.
Fold the cream cheese and cake together, or for the easiest way— use your hands to combine.
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Step 5 – Line a baking sheet with parchment.
Use a 1 1/2 inch cookie scoop to scoop out the cake, rolling each piece into a ball. Place these on the parchment lined pan.
Step 6 – Freeze the cake balls for 30 minutes. Melt the pink candy melts by microwaving for 30 second increments, stirring well between.
Dip the cake balls into the pink candy, letting the excess drip away, and transfer back to the parchment and allow candy to set.
Melt the almond bark, by microwaving for 30 second increments, stirring well between. Add the melted almond bark to a piping bag and snip off the tip. Drizzle the candy coated cake balls with almond bark.
Allow the almond bark to set, and enjoy!
Tips for the Best Results
- Let the cake cool completely before crumbling so the texture holds up
- Use your hands to mix the cream cheese and cake for the smoothest consistency
- Don’t skip the chill time – cold cake balls hold their shape better when dipped
- Make sure the candy melts and almond bark are fully melted and smooth before coating
- Work in batches if needed, so the balls stay cold while dipping
- Let the coated balls rest on parchment paper until fully set
Substitutions and Variations
- Swap pink candy melts with white chocolate coating or dark chocolate for a richer flavor
- Add a bit of strawberry powder to the cake mixture for a stronger berry flavor
- Use a food processor to create finer cake crumbs if preferred
- Substitute vanilla almond bark with melted chocolate chips for drizzling
- Try different cake mix flavors like lemon or red velvet for a twist
FAQs About Strawberry Truffles
Keep them in an airtight container in the fridge. They’ll last up to five days.
No. Melted chocolate chips or almond bark work well for coating too. Just make sure it’s melted smooth before dipping.
Yes. Prepare and store in the fridge, or freeze the uncoated cake balls for up to a month and dip them when you’re ready.
Sure. Before the almond bark drizzle sets, sprinkle crushed freeze-dried strawberries or strawberry powder for a textured look. You can even try edible glitter.
Absolutely. Use low heat and stir constantly to avoid burning.
More yummy dessert recipes
Strawberry Truffles
Equipment
- Large Bowl
- small scoop
- Cookie sheet
Ingredients
- 1 box strawberry cake mix plus the ingredients from the box instructions (water, oil, eggs)
- 3 eggs
- 1/4 cup oil
- 8 oz. cream cheese
- 18 oz. pink candy melts about 1 1/2 packages
- 12 oz. vanilla almond bark
Instructions
- Prepare the strawberry cake, according to box directions.
- Allow the cake to cool completely.
- Once cool, crumble the cake into a large mixing bowl.
- Cut the cream cheese into small cubes, and add to the bowl.
- Fold the cream cheese and cake together, or for the easiest way- use your hands to combine.
- Line a baking sheet with parchment.
- Use a 1 1/2 inch cookie scoop to scoop out the cake, rolling each piece into a ball. Place these on the parchment lined pan.
- Freeze the cake balls for 30 minutes.
- Melt the pink candy melts by microwaving for 30 second increments, stirring well between.
- Dip the cake balls into the pink candy, letting the excess drip away, and transfer back to the parchment.
- Allow the candy to set.
- Melt the almond bark, by microwaving for 30 second increments, stirring well between.
- Add the melted almond bark to a piping bag and snip off the tip.
- Drizzle the candy coated cake balls with almond bark.
- Allow the almond bark to set, and enjoy!
Notes
Nutrition
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Made these for my niece’s baby shower. They were perfect!