strawberry shortcake truffles;
Light and airy strawberry cake filling, enrobed in a delicious white chocolate shell.
Oven Temp: -
Servings: 20
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Ingredients
- ¼ cup heavy whipping cream
- 1 Tbsp cream cheese
- ½ tsp powdered sugar
- ¼ tsp vanilla
- 5 oz angel food cake
- ¼ cup chopped strawberries (or raspberries)
- white chocolate or candy coating (for coating)
Instructions
Strawberry Shortcake Filling
- In a small bowl, combine the ¼ cup heavy whipping cream,1 Tbsp cream cheese, ½ tsp powdered sugar, and ¼ tsp vanilla.
- Using a hand mixer, whip together the cream until stiff peaks form to make whipped cream.
- In a medium bowl, add the 5oz angel food cake and crumble it up with your hands. (It doesn't have to be perfect, the hand mixer will help later.)
- Add the whipped cream to the cake crumbles and blend using the hand mixer.
- Dice the strawberries and add them to the cake mixture. Blend using the hand mixer until just combined and evenly distributed.
- Scoop 1 Tbsp balls of mixture onto a baking sheet lined with parchment paper. Freeze for up to 30 minutes, or until firm enough to shape into balls.
Chocolate Coating
- Melt the white chocolate according to instructions. I typically do 30 second bursts in the microwave until mostly melted. When there are still a few lumps of wafers, mix continuously until the residual heat melts the last few chunks.
- One at a time, drop the balls of filling into the white chocolate, and roll to coat. Lift out with a fork, and place onto a parchment paper lined baking sheet. Sprinkle with toppings (dehydrated strawberries, graham crackers, sprinkled, etc.) as desired.
- Repeat the process for the remaining truffles. If doing a drizzle, wait until they solidify and then drizzle chocolate over each truffle.
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