Description
Delightful Strawberry and Cream Truffle Hearts combine moist strawberry cake with creamy cream cheese frosting, coated in a smooth vanilla candy shell. These bite-sized treats are perfect for Valentine’s Day, baby showers, or spring celebrations, offering a sweet, festive dessert with a beautiful heart shape and a luscious strawberry flavor.
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
Cream Cheese 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
Candy Coating:
- 16 ounces vanilla candy coating
- Sprinkles (optional)
- Reserved cake crumbs (optional)
- Freeze-dried strawberry powder (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F and spray a 9×13-inch baking pan with nonstick spray to prepare for baking.
- 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.
- 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.
- Cool Cake: Remove the cake from the oven and let it cool completely at room temperature before proceeding.
- Make Frosting: In a mixing bowl, beat together the unsalted butter and cream cheese until smooth and creamy.
- 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.
- 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.
- 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.
- Prepare Workspace: Line a rimmed baking sheet with parchment paper, leaving extra paper over the edges for easy handling.
- 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.
- Cut Hearts: Use a small heart-shaped cookie cutter to cut out heart shapes from the pressed mixture. Work efficiently to minimize waste.
- Freeze Hearts: Transfer the cut hearts to a parchment-lined baking sheet and freeze for at least 30 minutes to firm up before coating.
- 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.
- Dip Hearts: Using a fork or dipping tool, dip each frozen heart into the melted candy coating, tapping gently to remove excess coating.
- 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.
- Repeat Coating: Continue dipping and decorating all truffles until finished, ensuring even coating on each piece.
- Chill Coating: Refrigerate or freeze the truffles for 15 minutes until the coating is fully set and firm.
- Serve: For best flavor and texture, allow the truffles to come to room temperature before serving.
Notes
- 🥡 STORAGE: Store truffles in an airtight container in the refrigerator for up to 5 days.
- ♨️ REHEATING: Not recommended as heat will melt the candy coating.
- ❄️ FREEZING: Freeze truffles in a single layer, then transfer to an airtight container for up to 2 months. Thaw in the refrigerator before serving.
- 💡 TIPS FOR BEST RESULTS: Ensure the cake is completely cool before crumbling. Use just enough frosting so the mixture holds together without greasiness. Dip chilled truffles to help the coating set faster.
- 🍳 ALTERNATE COOKING METHODS: No alternate cooking methods recommended for this recipe.
- ♻️ LEFTOVERS: Chop leftover truffles to use as ice cream or cake toppers. Serving at room temperature enhances flavor and texture.
- Perfect for Valentine’s Day, baby showers, or spring celebrations.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 15g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
