Strawberry Cake Truffles Recipe (2024)

• ▢ 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

• Preheat the oven to 350°F and line a baking sheet with parchment paper. You will need to heat treat the cake mix to get rid of any bacteria before starting.

• Once the oven is heated, spread the cake mix onto the prepared baking sheet and bake for 5 minutes. Then remove from the oven and allow to cool completely on a wire rack.

• As the cake mix cools, place the softened cream cheese in a medium mixing bowl and beat with a hand mixer on medium-high speed until smooth and creamy.

• Add the cooled cake mix into the bowl and fold it in with the cream cheese a few times with a rubber spatula. Then finish mixing with your hand mixer on medium-high speed until fully combined and you get a dough consistency. I like to fold with a spatula first to help avoid a flour mess.

• Fold in the cream cheese chips until evenly combined.

• Cover the cake mix dough with plastic wrap and allow it to chill in the refrigerator for 2 hours.

• Once chilled, line two baking sheets with parchment paper and use a 1 ½ tablespoon cookie scoop to scoop the dough and place onto the baking sheets. Roll each of them into smooth and even balls with your hands. Set aside and allow them to expand, about 15 minutes, otherwise you are more likely to experience cracking of the coating.

• Prepare a double boiler to melt the vanilla melting wafers on the stovetop over low heat or you can alternatively use a microwave safe bowl and microwave on a low setting for 30 seconds increments, stirring between each time, until fully melted. I prefer the double boiler method as it helps to keep the melted wafers at the right temperature.

• Place one dough ball on a fork and dip it fully into the melted vanilla wafers. Lift it out and tap the fork gently on the edge of the bowl or pot to help remove any excess coating from the dough ball, then place the coated balls onto the lined baking sheet.

• Repeat for the rest of the dough balls and space each one 2 inches apart. Before the coating dries, sprinkle your choice of sprinkles on top of just half of the prepared dough balls.

• Place the two pink candy melts separately in small microwave safe piping bags and microwave on a low setting until fully melted.

• Cut a small piece of the tip of the piping bags and then drizzle onto the remaining already coated cake balls.

• Allow to set completely before serving. Enjoy!

Store in an airtight container in the refrigerator for up to 5 days.

Chilling the dough helps to make it easier to roll into balls. When you remove them from the refrigerator and roll them, the balls will continue to expand a little bit. If you dip them into the melted wafers before they have had a chance to expand, you are more likely to experience cracking. Let it sit for about 15 minutes after rolling into balls.

If you do not want to heat treat the cake mix in the oven, you can also heat treat it using the microwave. Microwave it in a microwave safe bowl for 3 minutes, stirring the cake mix every 30 seconds to ensure it is evenly heated and to avoid any hot spots.