Strawberry Shortcake Truffles
Indulge in these no-bake Strawberry Shortcake Truffles that combine fresh strawberries, creamy filling, and a rich white chocolate coating, offering a delightful blend of flavors and textures ideal for any occasion.
Ingredients
Truffle Filling
- 1 cup Fresh strawberries, pureed Ensure they are ripe for best flavor.
- 1 cup Vanilla cake crumbs Use leftover cake or store-bought.
- 8 oz Cream cheese, softened Should be at room temperature for easy mixing.
- 1/2 cup Powdered sugar Adjust sweetness to taste.
- 1 tsp Vanilla extract Use pure for best flavor.
Coating and Garnish
- 2 cups White chocolate, melted Melt using low heat to avoid burning.
- as needed Sprinkles or crushed strawberries For garnish before the chocolate hardens.
Instructions
Preparation
- In a mixing bowl, combine pureed strawberries, vanilla cake crumbs, softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
- Roll the mixture into small balls (about one inch in diameter) and place them on a parchment-lined baking sheet.
- Freeze the truffles for approximately 30 minutes to firm them up.
Coating
- Melt white chocolate in a microwave-safe bowl, stirring frequently. Dip each truffle in the melted chocolate, allowing the excess to drip off.
- Return the coated truffles to the baking sheet and sprinkle with desired garnish before the chocolate sets.
- Refrigerate until the chocolate hardens, about 15 to 30 minutes.
Notes
Ensure to use fresh ingredients for the best flavor.
Truffles can be stored in an airtight container in the refrigerator for up to a week.
Truffles can be stored in an airtight container in the refrigerator for up to a week.