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Strawberries and Cream Heart Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 47 reviews
  • Author: admin
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 30 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Strawberries and Cream Heart Truffles are a delightful treat combining the vibrant flavor of strawberry cake with creamy frosting and a smooth vanilla candy coating. Perfectly shaped into charming hearts, these bite-sized truffles make a great dessert or gift for special occasions. With a luscious cream cheese and butter frosting and freeze-dried strawberry accents, they offer a rich, sweet flavor and beautiful presentation.

Ingredients

Scale

Cake

  • 1 box strawberry cake mix (about 15 ounces)
  • Water, eggs, oil as per box directions
  • 3 tablespoons freeze-dried strawberries, crushed
  • 6 drops red food coloring

Frosting

  • 4 tablespoons unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 cups powdered sugar, adjust for consistency
  • 1 teaspoon vanilla extract
  • 6 drops red food coloring

Coating and Decoration

  • 16 ounces vanilla candy coating
  • Sprinkles (optional)
  • Reserved cake crumbs (optional)
  • Freeze-dried strawberry powder (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F and spray a 9×13-inch baking pan with nonstick spray to prepare for baking.
  2. Prepare Cake Batter: Combine the strawberry cake mix, water, eggs, vegetable oil, crushed freeze-dried strawberries, and red food coloring as per box instructions. Mix thoroughly until the batter is smooth and consistent.
  3. Bake Cake: Pour the batter evenly into the prepared baking pan and bake for about 25 minutes or as directed on the box. Use a toothpick to check for doneness; it should come out clean or with a few moist pink crumbs.
  4. Cool Cake: Remove the cake from the oven and let it cool completely at room temperature before proceeding.
  5. Make Frosting: In a mixing bowl, beat together the unsalted butter and cream cheese until smooth and creamy.
  6. Add Sugar and Flavor: Gradually add powdered sugar one cup at a time, mix well, then stir in vanilla extract and red food coloring. Continue mixing until the frosting is thick yet spreadable.
  7. Crush Cake: Crumble the cooled cake finely by hand or with an electric mixer. Set aside a few tablespoons of crumbs for decorating if desired.
  8. Combine with Frosting: Add 2 heaping tablespoons of frosting to the cake crumbs and mix on low speed. Add more frosting as necessary until the mixture holds together well for shaping.
  9. Prepare Workspace: Line a rimmed baking sheet with parchment paper, leaving extra paper over the edges for easy handling.
  10. Press Cake Mixture: Press the combined cake and frosting mixture into the pan evenly, about 1/2-inch thick, pressing firmly to create a compact layer.
  11. Cut Hearts: Use a small heart-shaped cookie cutter to cut out heart shapes from the pressed mixture. Work efficiently to minimize waste.
  12. Freeze Hearts: Transfer the cut hearts to a parchment-lined baking sheet and freeze for at least 30 minutes to firm up before coating.
  13. Melt Candy Coating: In a microwave-safe bowl, melt the vanilla candy coating in 20-second intervals, stirring after each until completely smooth and melted.
  14. Dip Hearts: Using a fork or dipping tool, dip each frozen heart into the melted candy coating, tapping gently to remove excess coating.
  15. Decorate: Place the coated truffles back onto the parchment paper and immediately sprinkle with reserved cake crumbs, freeze-dried strawberry powder, or sprinkles for decoration.
  16. Repeat Coating: Continue dipping and decorating all truffles until finished, ensuring even coating on each piece.
  17. Chill Coating: Refrigerate or freeze the truffles for 15 minutes until the coating is fully set and firm.
  18. Serve: For best flavor and texture, allow the truffles to come to room temperature before serving.

Notes

  • Make sure the cake is completely cooled before mixing with frosting to prevent melting.
  • Adjust powdered sugar to achieve the right frosting consistency for binding the cake crumbs.
  • Freezing the cut truffles before dipping helps the coating adhere better and prevents melting.
  • Use a small heart-shaped cookie cutter for consistent and pretty shapes.
  • Store truffles in an airtight container in the refrigerator for up to 5 days.

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