Strawberry Shortcake Truffles – it’s a classy way of saying “my Strawberry Shortcake Layer Cake failed while I was testing it but I’m not wasting it.” I mean sure, I could sit here and tell you about this trendy new way of serving cake or I needed a fancy treat for a picnic. Maybe I’m watching what I eat and don’t want a whole slice of cake. Or perhaps a friend’s birthday is coming up and I made a box of these. But if I did, I would be lying (and I don’t want my pants to catch on fire). Instead, I took what was a kitchen disaster and served these Strawberry Shortcake Truffles anyway – crumbled sponge cake mixed with whipped cream and chopped strawberries then dipped in white chocolate.
Funny thing was I had the truffles on my list, but I wasn’t sure about making them since I had other recipes to try. The original plan was to make a layered sponge cake with strawberries and whipped cream. However, my batter rose higher than I expected and overflowed in the oven. I managed to save one layer and top with the filling, but the other layer fell apart. Well, here are my cake crumbs. Doesn’t take much more to make truffles.
And boy did I make a ton. 7 dozen. If you want less cake truffles, bake as cupcakes then crumble a few of them (and either eat the rest as cupcakes or freeze unfrosted for future truffle making). I divided the task up over two nights because I had to go to work, make dinner, do dishes, write a blog post, and dip truffles. By the time I starting dipping, I was ready for bed. Fortunately, they still tasted fresh even after a few days and freeze well too.
The truffles lasted maybe an hour before my coworkers gobbled them up. I learned that you can’t have just one because they are small and well, addicting. I wanted to keep them as close to authentic strawberry shortcake as possible with the sponge cake, whipped cream, and berries. The truffles are delicate, so it’s best if you keep them frozen when dipping. If they start to fall apart, place them back in the freezer for 15 minutes.
- Preheat oven to 350F. Grease one 9-inch round pan then line with parchment paper cut to fit the bottom of the pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the sugar and melted butter for 2-3 minutes. Beat in the egg then vanilla. Alternating between the flour mixture and milk, gradually add the flour in three parts and the milk in two parts, starting and ending with the flour.
- Scrape the batter into the pan then bake 20 minutes or until a toothpick comes out clean. Let cool in the pan for 10-15 minutes then turn out of the pan onto a wire rack and cool completely.
- Crumble the cake into a large bowl.
- In a large mixing bowl, beat the cream until it thickens and soft peaks form (when you pull the beaters straight up, peaks will form but fall over). Add the sugar then beat until stiff peaks form (peaks will not fall over).
- Stir the whipped cream and strawberries into the cake crumbs until well moistened. Form one-inch balls and freeze for at least 1 hour.
- Working with 1/2 cup at a time, melt some of the vanilla wafers either in the microwave or in a bowl over a pan of simmer water. Roll each cake ball into the chocolate and let harden on a cookie tray lined with parchment paper. If the cake starts falling apart when rolling, place them back into the freezer for 15-30 minutes then dip again. Keep melting the vanilla wafers until all of the truffles are made.
- Once all of the truffles are dipped, place the red wafers into a sandwich bag and microwave 30 seconds. Massage the bag a little then microwave in 15 second increments until melted. Push the chocolate into one corner and the bag and snip a tiny hole. Pipe lines onto the truffles. Let harden before serving. Keep refrigerated in an airtight container for up to two weeks.
*If you already have cake to use, this recipe uses about 9 cups cake crumbs. Feel free to use sponge cake, pound cake, yellow cake, or even white cake.
Source: Cake adapted from 125 Best Cupcake Recipes