Strawberry Cake Balls Truffles (Printer-Friendly)
Sweet strawberry cake blended and coated in white chocolate, creating luscious bite-sized truffles.
# What You'll Need:
→ Cake Base
01 -
250 grams fresh strawberries, washed, hulled, and finely chopped
02 -
240 grams all-purpose flour
03 -
85 grams unsalted butter, softened
04 -
50 millilitres vegetable oil
05 -
200 grams granulated sugar
06 -
2 large eggs
07 -
60 millilitres milk
08 -
35 grams strawberry-flavoured gelatine powder
09 -
2 teaspoons baking powder
10 -
0.5 teaspoon salt
11 -
1 teaspoon vanilla extract
→ Binding & Coating
12 -
120 grams cream cheese, softened
13 -
400 grams white chocolate or almond bark, chopped
14 -
Optional: Sprinkles or freeze-dried strawberry powder for garnish
# Steps to Follow:
01 -
Preheat oven to 175°C. Lightly grease a 23 x 33 centimetre baking pan and set aside.
02 -
Blend chopped strawberries in a food processor or blender until fully pureed. Reserve for later use.
03 -
In a medium bowl, whisk together flour, strawberry-flavoured gelatine powder, baking powder, and salt until well mixed.
04 -
In a large mixing bowl, beat softened butter, oil, and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract and the strawberry puree until incorporated.
05 -
Add dry ingredient mixture to wet mixture in two batches, alternating with milk. Stir until just combined and batter is smooth.
06 -
Pour batter into prepared baking pan and smooth the top. Bake for 22–25 minutes or until a toothpick inserted in the centre comes out clean. Allow cake to cool completely in the pan.
07 -
Trim off any crisp outer edges from the cooled cake. Crumble remaining cake into fine crumbs in a large bowl. Add softened cream cheese and blend with the crumbs until mixture is thoroughly combined and moist.
08 -
Portion cake mixture with a 2-tablespoon measure and shape into balls. Place cake balls onto a parchment-lined baking sheet. Freeze for 30 minutes to firm.
09 -
Place chopped white chocolate or almond bark in a heatproof bowl. Microwave in 30-second increments, stirring after each, until fully melted and smooth.
10 -
Dip each chilled cake ball into the melted white chocolate, allowing excess to drip off. Return coated balls to parchment-lined tray.
11 -
If desired, drizzle extra white chocolate, add sprinkles, or dust with freeze-dried strawberry powder. Chill finished balls in the freezer for several minutes until set.
# Extra Suggestions:
01 -
Use fresh strawberries for a natural flavour and to prevent excess moisture in the cake mixture.
02 -
Allow the cake to cool completely before mixing with cream cheese to ensure smooth consistency.
03 -
Store finished cake balls in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.