Ingredients:

  • 1 box (15.25 oz) Strawberry Cake Mix
  • 1 cup (240ml) Whole Milk
  • 1/2 cup (115g) Unsalted butter, melted
  • 3 Large Eggs
  • 1 tbsp Strawberry Emulsion
  • 6 oz (170g) Full fat Cream Cheese, softened
  • 1/4 cup (30g) Powdered sugar, sifted
  • 2 tbsp Freeze dried strawberry powder
  • 16 oz (450g) White Chocolate Couverture
  • 1 tbsp Refined Coconut oil
  • 1 tbsp Pink sanding sugar or crushed berries

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch pan. In a large bowl, whisk together the strawberry cake mix, milk, melted butter, eggs, and strawberry emulsion.
  2. Pour into the pan and bake for 25 minutes until a toothpick comes out clean and the edges are golden. Let the cake cool completely in the pan.
  3. Once the cake is cold, use your hands or a fork to crumble it into a large bowl until no large chunks remain.
  4. In a separate bowl, cream together the softened cream cheese, powdered sugar, and freeze dried strawberry powder until the mixture is smooth and vibrant pink.
  5. Add the cream cheese mixture to the cake crumbs. Use your hands to knead the two together until a dough like consistency forms.
  6. Scoop rounded tablespoons of the mixture and roll them between your palms into tight, smooth balls. Place them on a parchment lined baking sheet.
  7. Place the rolled balls in the freezer for 15 minutes.
  8. While they chill, melt the white chocolate and coconut oil in a double boiler until the mixture is silky and flows like ribbons.
  9. Using a fork or a dipping tool, submerge each ball into the white chocolate. Lift it out, tapping the fork gently against the side of the bowl to remove excess. Slide the truffle back onto the parchment paper and immediately top with sanding sugar or crushed berries before the shell hardens.