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To make Strawberry Shortcake Truffles, you need a few simple ingredients. Each one adds to the flavor and texture. Here’s what you should gather: - Fresh Strawberries - Vanilla Cake Crumbs - Cream Cheese - Powdered Sugar - Vanilla Extract - White Chocolate Chips - Coconut Oil - Freeze-Dried Strawberries for Coating Fresh strawberries are key. They bring a sweet, juicy burst to each truffle. Vanilla cake crumbs add a light and fluffy base. Cream cheese gives a rich, creamy texture. Powdered sugar sweetens the mix without being grainy. Vanilla extract enhances the overall flavor. White chocolate chips provide a smooth coating. Coconut oil helps the chocolate melt evenly and adds a hint of coconut. Freeze-dried strawberries give a crunchy, fruity finish. Having these ingredients ready makes the process smooth and fun. You’ll enjoy making these delightful treats! {{ingredient_image_1}} - Combining Strawberries and Other Ingredients Start by taking your fresh strawberries. Chop them into small bits. In a large bowl, mix the chopped strawberries with cake crumbs, cream cheese, powdered sugar, and vanilla extract. Use a spatula to blend everything well. You want to see no lumps! - Achieving the Right Dough-Like Consistency Keep mixing until you form a sticky, dough-like consistency. This is key for shaping the truffles later. If it's too wet, add a bit more cake crumbs. If it's too dry, a splash of cream cheese can help. - Importance of Refrigeration for Firmness Cover the bowl with plastic wrap and place it in the fridge. Chill the mixture for about 30 minutes. This step is important! It helps the mixture firm up, making it easier to roll into balls. - Rolling into Balls Once chilled, take the mixture out. Scoop about a tablespoon of the mixture. Roll it gently between your hands to form a ball. Place each truffle on a parchment-lined baking sheet. Make sure they don’t touch! - Melting White Chocolate and Dipping Process In a microwave-safe bowl, add white chocolate chips and coconut oil. Heat in the microwave in 30-second bursts. Stir well in between each burst. Keep heating until the chocolate is smooth and creamy. - Adding Freeze-Dried Strawberry Coating Dip each truffle into the melted chocolate. Let any extra chocolate drip off. Immediately roll the truffle in crushed freeze-dried strawberries. This adds a fruity touch and a nice crunch. Place the coated truffles back on the parchment. Let them set at room temperature, or chill them briefly to speed up the hardening process. To make great strawberry shortcake truffles, you need fresh strawberries. Look for berries that are bright red. They should feel firm and have a sweet smell. Avoid any berries with soft spots or mold. If you can, buy organic strawberries. They have better flavor and are safer to eat. A smooth chocolate coating makes your truffles look nice. First, use quality white chocolate chips for the best taste. When melting the chocolate, use a microwave. Heat it in 30-second bursts. Stir in between each burst to prevent burning. Add coconut oil to help the chocolate flow better. This will give you a nice, smooth finish. Presenting your truffles well makes them even more special. Use a pretty plate or a gift box. You can even add a few whole strawberries for color. Store your truffles in an airtight container. Keep them in the fridge to stay fresh. They can last up to a week, but I doubt they will last that long! Pro Tips Use Fresh Strawberries: For the best flavor, always opt for fresh, ripe strawberries. They will enhance the taste and texture of your truffles. Chill the Mixture: Refrigerating the truffle mixture for at least 30 minutes makes it easier to roll into balls and helps them hold their shape when dipped in chocolate. Melting Chocolate Tips: When melting white chocolate, do it slowly in 30-second intervals to prevent burning. Stir well between each interval until smooth. Coating Options: While crushed freeze-dried strawberries are delicious, you can also use crushed graham crackers or chopped nuts for a different flavor and texture. {{image_2}} You can create many tasty variations of strawberry shortcake truffles. Try using chocolate cake crumbs instead of vanilla. This change gives a rich, deep chocolate flavor. You can mix in other fruits too. Blueberries or raspberries add a fun twist. Even lemon zest can brighten the truffles. Think about adding some almond extract for a nutty taste. You can blend flavors to make it your own! You can switch up the coating for your truffles. Instead of crushed freeze-dried strawberries, try crushed nuts. Chopped almonds or hazelnuts add a crunchy texture. You could also use graham cracker crumbs for a classic shortcake feel. For a fun twist, try rolling them in cocoa powder or coconut flakes. These options will give each bite a unique flair. If you need vegan truffles, swap the cream cheese for a plant-based option. Use coconut cream or vegan cream cheese instead. For a gluten-free version, ensure your cake crumbs are gluten-free. You can use almond flour or gluten-free cake mixes. This way, everyone can enjoy your delicious truffles without worry. You can store your strawberry shortcake truffles in two ways: refrigeration or freezing. If you plan to eat them soon, keep them in the fridge. They stay fresh for about a week when chilled. Place them in an airtight container to keep out moisture. If you want to save some for later, freezing is a great option. Just make sure they are fully set before freezing. This helps them keep their shape and texture. How long can they last? When stored correctly in the fridge, truffles can last up to one week. In the freezer, they can last for about three months. The key is to make sure they stay airtight. This prevents freezer burn and keeps them tasting fresh. To keep your truffles fresh, use an airtight container. This helps keep out air and moisture. If you stack them, place parchment paper between layers to avoid sticking. When ready to eat, let them sit at room temperature for a few minutes. This will help soften them for the best taste and texture. Yes, you can use frozen strawberries. However, they may change the texture. When strawberries freeze, they release water as they thaw. This can make your truffles a bit soggy. To avoid this, drain any excess water after thawing. You might need to add more cake crumbs to maintain the right consistency. To prevent chocolate from seizing, use good quality chocolate. Also, ensure your bowl and utensils are dry. Water can cause chocolate to clump. Heat the chocolate slowly in the microwave. Stir often while melting. If your chocolate does seize, add a tiny bit of vegetable oil to smooth it out. You can find ready-made truffles at specialty candy shops or gourmet stores. Some well-known brands also offer them online. Check stores like Whole Foods, Trader Joe's, or local bakeries. They often have unique flavors or seasonal treats to try. Making strawberry shortcake truffles is simple and fun. We started with fresh strawberries and a mix of tasty ingredients. You learned how to prepare the strawberry mixture, chill it, and form the truffles. You also explored flavor twists and ways to store them. In the end, enjoy these treats at home or share them with friends. With a bit of practice, you can impress everyone with your skills. So, roll up your sleeves and create your own delicious truffles today!

Strawberry Shortcake Truffles

Delicious truffles made with fresh strawberries and vanilla cake, coated in white chocolate and freeze-dried strawberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup fresh strawberries, hulled and chopped
  • 1 cup vanilla cake crumbs
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 tablespoon coconut oil
  • to taste additional freeze-dried strawberries, crushed, for coating

Instructions
 

  • In a bowl, combine the chopped strawberries, cake crumbs, cream cheese, powdered sugar, and vanilla extract. Mix until well incorporated and a dough-like consistency forms.
  • Refrigerate the mixture for about 30 minutes to firm up for easier handling.
  • Once chilled, scoop out about a tablespoon of the mixture and roll it into a ball using your hands. Set the truffles aside on a parchment-lined baking sheet.
  • In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until melted and smooth.
  • Dip each truffle into the melted white chocolate, allowing any excess chocolate to drip off.
  • Immediately roll the chocolate-coated truffle in the crushed freeze-dried strawberries for a fruity finish.
  • Place the coated truffles back on the parchment paper and let them set at room temperature until the chocolate hardens. For faster setting, you can refrigerate them briefly.

Notes

For a quicker setting, refrigerate the truffles after coating.
Keyword chocolate, dessert, no-bake, strawberry, truffles