Strawberry Cake Balls Truffles

Strawberry Cake Balls always disappear at every party I bring them to and I love making them for Valentine’s Day or spring gatherings. Each bite has the flavor of sweet, fruity strawberry cake wrapped in a smooth white chocolate shell. These treats look impressive as gifts or dessert platters but come together easily in your own kitchen.

My family always requests these for birthdays and holiday parties. Kids have fun rolling the cake into balls and decorating with their favorite sprinkles or chocolate drizzle.

Ingredients

• Fresh strawberries: Bring vibrant color and real fruit flavor. Choose berries with a deep red color and no bruises
• All purpose flour: Gives structure to the cake. Be sure to measure gently so the cake stays tender
• Strawberry gelatin powder: Intensifies the berry aroma and taste
• Unsalted butter: Adds richness and keeps the cake moist. Use good quality butter for best results
• Large eggs: Make the cake fluffy. Room temperature eggs mix more smoothly
• Vanilla extract: Or try strawberry extract if you want extra berry punch
• Cream cheese: Helps the cake balls hold together and gives a creamy, tangy touch
• White almond bark or white chocolate melts: For that sweet coating
• Baking powder: For rise, salt: To balance sweetness, sugar: For pleasant sweetness, and milk or oil: For moistness

Step by Step Instructions

Make Strawberry Puree:

Blend fresh strawberries until completely smooth. This fresh fruit base is what gives your cake an unmistakable berry flavor.

Mix Dry Ingredients:

In a bowl whisk together flour baking powder salt and strawberry gelatin powder. Whisking ensures even distribution and avoids dry spots in your cake.

Cream Butter and Sugar:

In a large bowl beat together softened butter oil and sugar until fluffy and pale. This step brings air into your batter for lighter cake balls.

Add Wet Ingredients:

Mix in eggs vanilla extract and pureed strawberries. Beat until just combined. The egg should disappear with no streaks left in the batter.

Combine Wet and Dry Ingredients:

Gradually add your flour mixture to your wet batter alternating with splashes of milk if needed. Stir until no streaks of flour remain.

Bake the Cake:

Pour batter into a greased pan. Bake at 350 degrees F for about 22 to 25 minutes until a toothpick comes out clean from the center. Cool completely.

Make Cake Crumbs and Mix:

Remove any firm or crisp edges from the cake then crumble the inside into fine bits. Add softened cream cheese and mix thoroughly by hand or spatula until the mixture is a sticky dough.

Shape and Freeze:

Scoop out about two tablespoons of dough per ball and roll each between your palms. Place on a parchment-lined tray. Freeze for half an hour to firm up so the coating sets properly.

Coat with Chocolate:

Melt white chocolate or almond bark in a microwave-safe bowl stirring every half minute. Dip each ball in melted chocolate let excess drip off then place back on tray.

Decorate and Set:

Add sprinkles chocolate drizzle or crushed freeze dried berries if you like. Chill again so the coating firms up before serving.

My favorite part is biting into the cake balls and seeing flecks of bright red strawberry. The cream cheese and strawberry together make these taste even better than store-bought truffles. Every Valentine’s Day my daughter and I put on aprons and turn our kitchen pink as we dip and decorate these together.

Storage Tips

Store Strawberry Cake Balls in an airtight container in the refrigerator for up to five days. To keep longer freeze them on a baking sheet and then transfer to a freezer bag for up to three months. Let thaw in the fridge before serving for the best texture.

Ingredient Substitutions

White chocolate chips or colored candy melts can replace almond bark if you prefer a different coating. If you cannot find strawberry gelatin powder try a different berry gelatin or a small extra spoonful of strawberry puree to boost flavor though the color will be slightly different.

Serving Suggestions

Arrange these cake balls on a tiered dish for parties or wrap individually in cellophane for edible gifts. You can mix up the drizzle by using dark chocolate or colored icing. Top with a dusting of freeze dried strawberry powder for extra flair.

Cultural and Historical Context

Cake balls and truffles are rooted in the tradition of using leftover cake to make new bite sized treats. The strawberry flavor and white chocolate coating bring a new twist to a classic party dessert especially popular for Valentine’s and springtime celebrations.

Common Recipe Questions

→ Can I use frozen strawberries?

It's best to use fresh strawberries for the fullest flavor and proper consistency. Frozen strawberries tend to add excess moisture, which could make the cake mixture too wet and difficult to shape.

→ Is it possible to use a cake mix?

Yes, you can substitute a cake mix for the homemade cake if you desire a quick shortcut. Prepare it according to package directions and follow the rest of the method for shaping and coating the balls.

→ Can these be doubled for a crowd?

Absolutely! Simply double the ingredients as needed. Make sure to have enough space for chilling and mixing the larger batch.

→ How should I store leftover truffles?

Keep them in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze them for up to three months. Allow them to come to room temperature before serving for best texture.

→ What are some decoration ideas?

Drizzle with melted white chocolate, sprinkle with freeze-dried strawberry powder, or add colorful sprinkles for a festive touch.