Strawberry Shortcake Truffles
These Strawberry Shortcake Truffles are the ultimate easy, no-bake dessert! A creamy strawberry dough dipped in vanilla coating and drizzled with pink chocolate. Perfect for parties, gifts, or a sweet snack. For more no-bake berry goodness, try our Strawberry Cheesecake Cookies or our Chocolate Covered Strawberries.
Servings: 30 truffles
Calories: 165kcal
Equipment
- Parchment Paper For heat-treating and setting dipped truffles.
- Cookie Scoop (1.5 tbsp) For evenly sized truffles.
Ingredients
- 1 box strawberry cake mix (15.25 oz)
- 8 oz full-fat cream cheese, softened
- 0.33 cup cream cheese baking chips, chopped (optional)
- 20 oz vanilla candy coating/melting wafers
- 0.5 cup pink candy melts
- 0.5 cup bright pink candy melts
- Sprinkles, for decoration
Instructions
- Heat-Treat Cake Mix: Preheat oven to 350°F. Spread dry cake mix on a parchment-lined sheet. Bake for 5 mins, stir halfway. Cool completely. (Can microwave instead).
- Make Dough: Beat cream cheese until smooth. Gradually add cooled cake mix, beat until a thick dough forms. Stir in chopped cream cheese chips (if using).
- Chill & Roll: Refrigerate dough for 2+ hours until firm. Roll into 1-inch balls. Let balls sit at room temp for 15 mins before dipping.
- Coat & Decorate: Melt vanilla coating. Dip each ball, tap off excess, place on parchment. Immediately add sprinkles if desired.
- Drizzle & Set: Melt pink candy melts. Drizzle over truffles. Let set completely at room temperature or in the fridge.
Notes
Pro Tips: The most crucial step is to heat-treat your cake mix (bake or microwave) to make it safe for no-bake eating. To prevent cracked coatings, let the rolled truffle balls sit at room temperature for 15 minutes before dipping them in the warm candy coating. Use high-quality melting wafers for the easiest, smoothest dip.