Strawberry Shortcake Truffles

Name: Strawberry Shortcake Truffles
Prep time: 30 min
Cook time: PT-492125H52M31S
Total time: 22 min
Ingredients: 1 box (15.25 oz) vanilla or white cake mix, plus ingredients listed on box (usually eggs, oil, water); OR use a homemade vanilla cake if you’re feeling ambitious; 1 cup strawberry frosting (store-bought or homemade); Canned frosting actually works better here—it’s stickier and binds better; 1/2 cup crushed vanilla wafer cookies or graham crackers (optional but adds texture); 1/4 cup freeze-dried strawberries, finely crushed (optional for extra strawberry punch); 16 oz pink candy melts or pink chocolate coating; Ghirardelli pink melting wafers work great; 2 tbsp coconut oil or shortening (helps thin the chocolate for smoother coating); 4-6 oz white chocolate or white candy melts (for drizzling); Crushed freeze-dried strawberries (for sprinkling); Pink sanding sugar or sprinkles; Optional: edible gold leaf, gold stars, or pearl dust for extra fancy vibes; 9×13 baking pan; Large mixing bowl; Cookie scoop or spoon; Baking sheet; Parchment paper or wax paper; Fork or dipping tool for chocolate coating; Piping bag or zip-top bag for drizzling

By Tyla | Last modified on Nov 22, 2025

Featured in: Desserts

Okay, so imagine if strawberry shortcake got shrunk down into bite-sized balls, coated in pink chocolate, and drizzled with white chocolate like tiny works of edible art. That’s exactly what’s happening here. Strawberry Shortcake Truffles are basically crushed vanilla cake mixed with strawberry frosting, rolled into balls, dipped in pink candy melts, then decorated to look like they belong in a fancy bakery display case. They’re sweet, fruity, melt-in-your-mouth delicious, and so pretty you’ll want to photograph them from every angle before eating them. I made these for a baby shower once and people literally GASPED when they saw them. Another time I brought them to a potluck and three people asked if I had a catering business. I do not. I just have a recipe and the audacity to make things look fancy.

Why You’ll Love This Recipe

Insanely cute. These look like they cost $5 each from a boutique bakery. Actually cost like 50 cents per truffle.

No-bake (mostly). You bake a cake, then everything else is just mixing, rolling, and dipping. Easy.

Strawberry shortcake flavor. All the nostalgic vibes of the classic dessert in portable form.

Perfect for gifting. Package these in a pretty box and you’re officially everyone’s favorite person.

Crowd pleaser. Literally never met anyone who didn’t love these. They’re universally adored.

Customizable decorations. Go simple or go full Instagram-worthy with all the drizzles and toppings.

The Good Stuff You’ll Need

For the Truffle Base:

1 box (15.25 oz) vanilla or white cake mix, plus ingredients listed on box (usually eggs, oil, water)
OR use a homemade vanilla cake if you’re feeling ambitious
1 cup strawberry frosting (store-bought or homemade)
Canned frosting actually works better here—it’s stickier and binds better
1/2 cup crushed vanilla wafer cookies or graham crackers (optional but adds texture)
1/4 cup freeze-dried strawberries, finely crushed (optional for extra strawberry punch)

For the Coating:

16 oz pink candy melts or pink chocolate coating
Ghirardelli pink melting wafers work great
2 tbsp coconut oil or shortening (helps thin the chocolate for smoother coating)

For the Decoration:

4-6 oz white chocolate or white candy melts (for drizzling)
Crushed freeze-dried strawberries (for sprinkling)
Pink sanding sugar or sprinkles
Optional: edible gold leaf, gold stars, or pearl dust for extra fancy vibes

Equipment:

9×13 baking pan
Large mixing bowl
Cookie scoop or spoon
Baking sheet
Parchment paper or wax paper
Fork or dipping tool for chocolate coating
Piping bag or zip-top bag for drizzling

Let’s Do This

Step 1: Bake the Cake

Preheat oven according to cake mix package directions (usually 350°F).

Prepare and bake the cake according to package instructions in a 9×13 pan.

Let cool COMPLETELY in the pan. Like, actually cool. Warm cake will make your truffles a melty mess.

Once cool, use your hands or a fork to crumble the entire cake into fine crumbs in a large bowl. It should look like cake breadcrumbs.

This is strangely therapeutic. Destroy that cake. Let out your stress.

Step 2: Make the Truffle Mixture

Add the strawberry frosting to the cake crumbs. Start with 3/4 cup and add more if needed.

Mix with your hands (the best tool for this job) until the mixture comes together like play-dough. It should be moldable and hold its shape when squeezed.

If using crushed vanilla wafers or freeze-dried strawberries, fold them in now for extra texture and flavor.

The mixture should be moist enough to hold together but not so wet that it’s sticky. If too dry, add more frosting a tablespoon at a time. Too wet? Add more cake crumbs or crushed cookies.

Taste the mixture. Does it taste good? It better, because that’s what the inside of your truffles will taste like.

Step 3: Roll the Truffles

Line a baking sheet with parchment or wax paper.

Using a cookie scoop or spoon, portion out about 1-2 tablespoons of mixture per truffle.

Roll between your palms to create smooth balls. Wet hands slightly if the mixture is sticking.

Place each ball on the prepared baking sheet, leaving space between them.

You should get about 24-30 truffles depending on size.

Refrigerate for at least 30 minutes, or freeze for 15 minutes, until firm. This is CRUCIAL—soft truffles will fall apart when dipping.

Step 4: Melt the Pink Coating

In a microwave-safe bowl, combine pink candy melts and 2 tbsp coconut oil or shortening.

Microwave in 30-second bursts, stirring between each, until completely smooth and melted. Don’t overheat or it’ll seize.

The consistency should be thin enough to easily coat the truffles. If too thick, add more coconut oil a teaspoon at a time.

Transfer to a deep, narrow bowl or cup—this makes dipping easier than a shallow bowl.

Step 5: Dip and Coat

Remove truffles from fridge/freezer. Work with 6-8 at a time, keeping the rest cold.

Using a fork or dipping tool, place one truffle in the melted chocolate. Spoon chocolate over the top to cover completely.

Lift the truffle with the fork, letting excess chocolate drip back into the bowl. Gently tap the fork on the edge of the bowl to remove more excess.

Carefully slide the truffle off the fork onto the parchment-lined baking sheet using a toothpick or another fork to help.

Repeat with remaining truffles, reheating chocolate as needed if it starts to thicken.

Work quickly—the chocolate sets fast. If truffles start warming up, pop them back in the fridge and do another batch.

Step 6: Decorate

While the pink coating is still slightly wet (within 1-2 minutes of dipping), sprinkle with crushed freeze-dried strawberries, pink sugar, or sprinkles. Press gently so they stick.

Let the pink coating set completely—about 10-15 minutes at room temp or 5 minutes in the fridge.

Melt white chocolate or white candy melts in the microwave the same way you did the pink chocolate.

Transfer to a piping bag or zip-top bag with a tiny corner snipped off.

Drizzle white chocolate over the truffles in a back-and-forth pattern or circular motion. Go as wild or as minimal as you want.

Immediately add any final toppings (more crushed strawberries, gold dust, etc.) while the white chocolate is still wet.

Let everything set completely before packaging or serving.

Step 7: Admire Your Work

Stand back and appreciate how GORGEOUS these look.

Take 47 photos for Instagram. You’ve earned it.

Try not to eat them all in one sitting. This is genuinely impossible but you can try.

Serving Suggestions

These are perfect as-is but here are some presentation ideas:

Arrange in mini cupcake liners on a tiered stand
Package in clear boxes tied with ribbon for gifts
Serve on a fancy platter at parties
Display in vintage teacups for afternoon tea vibes
Package individually in cellophane bags for party favors
Arrange with fresh strawberries for a dessert table
Serve alongside champagne or prosecco for celebrations

Switch It Up

Chocolate Strawberry: Use chocolate cake mix instead of vanilla for a chocolate-covered strawberry vibe.

Lemon Strawberry: Use lemon cake mix and add lemon zest for bright, citrusy flavor.

Red Velvet: Use red velvet cake mix with cream cheese frosting for a different twist.

Funfetti: Use funfetti cake mix and vanilla frosting, coat in white chocolate, add rainbow sprinkles.

Cookies and Cream: Use chocolate cake, Oreo-based truffle filling, coat in white chocolate.

Peanut Butter: Mix peanut butter into the filling, coat in chocolate, drizzle with peanut butter.

Pumpkin Spice: Use spice cake and cream cheese frosting for fall vibes. Coat in orange chocolate.

Cheesecake Truffles: Skip the cake entirely and make a cheesecake filling base with graham cracker crumbs.

Storage and Make-Ahead Tips

These keep beautifully and are perfect for making ahead.

Room temperature: Store in an airtight container for up to 3 days in a cool, dry place.

Refrigerate: Keep for up to 2 weeks in an airtight container. Let come to room temp before serving for best texture.

Freeze: Freeze uncoated truffle balls for up to 3 months. Thaw, then dip and decorate. Or freeze finished truffles for up to 2 months—they thaw quickly.

Make ahead timeline: Bake cake up to 2 days ahead. Roll truffles up to 3 days ahead and refrigerate. Dip and decorate 1-2 days before serving.

Don’t stack without protection: Put parchment between layers or the decorations will stick together.

Keep away from heat: Candy melts soften easily. Store in a cool place or refrigerate if it’s warm.

Why This Works So Damn Well

These truffles are engineered for maximum cuteness and flavor.

Cake + frosting creates the perfect truffle texture—moist, tender, and moldable without being too dense or too crumbly.

Chilling before dipping is ESSENTIAL. Cold truffles hold their shape and don’t fall apart or melt the chocolate coating.

Candy melts are easier than real chocolate because they don’t require tempering and they set up quickly and firmly at room temperature.

Coconut oil or shortening thins the chocolate to the perfect dipping consistency without affecting flavor or set time.

Working in small batches prevents the truffles from warming up too much, which causes coating disasters.

The freeze-dried strawberries add intense strawberry flavor and pretty texture without adding moisture that would make things soggy.

Drizzling while the base coat is fully set ensures clean, pretty lines instead of muddy, blended colors.

Crushed strawberries on top add texture, flavor, and make them look professionally decorated.

When to Make These

Baby Showers: Pink and adorable? These were MADE for baby showers.

Bridal Showers: Elegant, pretty, and bite-sized. Perfect for fancy lady gatherings.

Valentine’s Day: Romantic, pink, and way better than a box of store-bought chocolates.

Birthday Parties: Kids and adults alike lose their minds over these.

Mother’s Day: Package these up and you’re officially the favorite child.

Easter Dessert: Pastel and springy—perfect for Easter celebrations.

Wedding Favors: Package individually as wedding favors and your guests will remember your wedding forever.

Bake Sale Domination: Price these high. They’ll sell out immediately.

Questions People Actually Ask

Q: My truffles fell apart when dipping. What happened? A: They weren’t cold enough. Chill them longer before dipping, and work in small batches keeping the rest cold.

Q: The chocolate coating is too thick to work with. A: Add more coconut oil or shortening, a teaspoon at a time, until it’s thinner and easier to work with.

Q: My truffles have “feet” or puddles of chocolate at the bottom. A: You didn’t tap off enough excess chocolate before setting them down. Tap the fork more vigorously on the bowl edge.

Q: The white drizzle is bleeding into the pink coating. A: The pink coating wasn’t fully set before you drizzled. Let it set completely (15+ minutes) before adding white chocolate.

Q: Can I use real strawberries instead of freeze-dried? A: No. Fresh strawberries add too much moisture and will make the truffles soggy and spoil quickly.

Q: My cake mixture is too dry and won’t hold together. A: Add more frosting, a tablespoon at a time, until it’s moldable. Some cakes are drier than others.

Q: The chocolate seized up and got grainy. Help! A: Water got into it, or you overheated it. Start over with fresh chocolate and be more careful about moisture.

Q: Can I use chocolate chips instead of candy melts? A: You can, but you’ll need to temper them properly or they won’t set correctly. Candy melts are much easier.

Q: How do I get perfectly round truffles? A: Roll them between your palms with gentle, even pressure. If your hands are too warm, cool them under cold water first, then dry completely.