Because it’s Monday, and Mondays can be super blah, I have decided to bestow upon y’all one of my new most favoritest things ever to eat, and I have a sneaky feeling it will be one of your new fav things too.
First off, the basis of this dessert is strawberry cake and cream cheese frosting, which, hello! is always a good idea. Then, all of that strawberry cake and cream cheese loveliness gets smooshed into balls and then dipped in white chocolate, OMG…I knew these would be good, but I didn’t know they would be awesome.
I brought these into work and they were gone in an hour, with one co-worker admitting to me they had eaten 6 of them. I definitely wasn’t judging because for reals, one truffle will not be enough.
If some of y’all are super fancy and want to make your own homemade cake, you’re welcome to, but I wanted to save some time and just used a boxed mix, which btw you totally can’t tell.
I’m so in love with these truffles, I’m over here thinking of how many different variations of cake truffles I can make now, mmmm. Happy Monday y’all!!
Alrighty, lets start with some cake mix shall we?
now some water…
now oil and eggs…
all mixed together, how pretty and pink…
into the pan…
baking…
once cooled completely, crumble it up (and ignore that my hand looks like a claw here for some reason)…
put it into your bowl…
now cream cheese frosting (do you see my adorable furry friend standing there hopeful for a bite?)…
mix all together…
now into balls (this is after they had been frozen, because I forgot to take a pic, oops)…
almond bark & shortening…
all melted…
strawberry balls into the white chocolate…
look, strawberry balls covered in white chocolate, time to get your cheat day on…
yummy, yummy…
Strawberry Cake Truffles
Yields 30
Delicious strawberry cream cheese cake balls wrapped in white chocolate.
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THE CAKE
1 Package of Strawberry Cake Mix.
1 Cup of Water.
1/3 Cup of Vegetable Oil.
3 Eggs.
3/4 Cup of Pre-Made Cream Cheese Frosting ( I used Pillsbury).
9x13" Pan.
THE COATING
20 Ounces of Almond Bark.
1/2 Cup of Vegetable Shortening.
Red Food Coloring (Optional).
Red Decorating Sugar (Optional).
FOR THE CAKE
Preheat your oven to 350 degrees F.
Spray your 9x13" pan with baking spray and set aside.
With a handheld or stand mixer with paddle attachment place your cake mix in the bowl, then the water, oil and eggs mixing all of these ingredients together until well incorporated.
Pour your bake batter into your pan and bake 22-24 minutes (I took mine out precisely at 24).
Cover and place in your fridge to let it cool completely.
Once cooled, crumble the whole cake with your hands into your bowl, then place your frosting into the bowl as well and beat until evenly blended.
Line a pan with wax paper and using a mini ice cream scoop or spoon roll cake mixture into 1.5 inch balls and place on the paper, cover and freeze for at least an hour.
FOR THE COATING
Using a double boiler (which I used) or a microwave safe bowl, place your almond bark and shortening, heating until completely melted and smooth.
Now drop your cake balls into your melted coating making sure to completely coat each ball, carefully removing them using a spoon or toothpicks and placing back onto your wax paper.
If you would like to put decorating sugar on top, make sure to do it as soon as you place onto your paper because this coating sets very quickly.
These can be served immediately or covered and placed in the fridge.
Notes
You are welcome to use white chocolate chips instead of almond bark, but I find the almond bark holds up so much better.
For some of the 'designs' on top of the truffles, I just added some red food coloring to some of the melted white chocolate, and put in a sandwich baggie and piped it on top.
Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.
First off, the basis of this dessert is strawberry cake and cream cheese frosting, which, hello! is always a good idea. Then, all of that strawberry cake and cream cheese loveliness gets smooshed into balls and then dipped in white chocolate, OMG…I knew these would be good, but I didn’t know they would be awesome. 
I brought these into work and they were gone in an hour, with one co-worker admitting to me they had eaten 6 of them. I definitely wasn’t judging because for reals, one truffle will not be enough. 
If some of y’all are super fancy and want to make your own homemade cake, you’re welcome to, but I wanted to save some time and just used a boxed mix, which btw you totally can’t tell. 
I’m so in love with these truffles, I’m over here thinking of how many different variations of cake truffles I can make now, mmmm. Happy Monday y’all!!
now some water…
now oil and eggs…
all mixed together, how pretty and pink…
into the pan…
baking…
once cooled completely, crumble it up (and ignore that my hand looks like a claw here for some reason)…
put it into your bowl…
now cream cheese frosting (do you see my adorable furry friend standing there hopeful for a bite?)…
mix all together…
now into balls (this is after they had been frozen, because I forgot to take a pic, oops)…
almond bark & shortening…
all melted…
strawberry balls into the white chocolate…
look, strawberry balls covered in white chocolate, time to get your cheat day on…
yummy, yummy…
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