Homemade In The Kitchen

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Strawberry Shortcake Truffles


Strawberry Shortcake Truffles | www.chocolatemoosey.com

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.


Strawberry Shortcake Truffles | www.chocolatemoosey.com

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.


Strawberry Shortcake Truffles | www.chocolatemoosey.com

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.


Strawberry Shortcake Truffles | www.chocolatemoosey.com

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.

Looking for more strawberry cake recipes? Check out Strawberry Layer Cake, Strawberry Cupcakes, and Strawberry Snack Cake. All are made from scratch without Jello or cake mix.

Strawberry Shortcake Truffles

If you only want to make a few dozen, [bake as cupcakes for 18-20 minutes|https://www.chocolatemoosey.com/2012/06/06/strawberry-shortcake-cupcakes/" target="_blank" title="Strawberry Shortcake Cupcakes]. Crumble a few of them then either eat the rest as cupcakes or freeze unfrosted for future truffle making.

Ingredients

Sponge Cake*

  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup granulated sugar
  • 4 tablespoons butter, melted
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 cup milk

Instructions

For the cake

  2. Preheat oven to 350F. Grease one 9-inch round pan then line with parchment paper cut to fit the bottom of the pan.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. 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.
  5. 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.

For the truffles

  2. Crumble the cake into a large bowl.
  3. 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).
  4. Stir the whipped cream and strawberries into the cake crumbs until well moistened. Form one-inch balls and freeze for at least 1 hour.
  5. 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.
  6. 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.

Notes

*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.

© Carla Cardello (www.chocolatemoosey.com)

Source: Cake adapted from 125 Best Cupcake Recipes

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Reader Interactions

Comments

  5. These look awesome!! I did the same thing when I made a lemon cake that decided to stick to the pan…i threw in some raspberry cream cheese frosting and a few fresh raspberries, dipped them in some white chocolate and called it a day. I can’t wait to try these I love strawberry shortcake!

    Reply

  8. Some accidents were just meant to be! I know you didn’t mean to make these truffles but you did. I’m glad you did. Now I’m going to try them on purpose, but I’ll probably accidentally eat them all before I can share.

    Reply

  16. Is Angel Food Cake the same as Sponge Cake? If it is then these are gonna happen on purpose for Valentines! Thanks!

    Reply

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