Ingredients:

  • 15¼ oz strawberry cake mix
  • 7 oz Neufchâtel cheese, softened
  • 2 tbsp freeze-dried strawberry powder
  • 1 tsp pure vanilla extract
  • 12 oz white chocolate
  • 1 tsp coconut oil
  • 1/4 cup crushed freeze-dried strawberries

Instructions:

  1. Preheat the oven to 350°F (180°C). Spread the strawberry cake mix on a baking sheet and bake for 5 minutes, stirring halfway through. Remove from oven and let cool completely.
  2. In a large bowl, combine the cooled, heat-treated cake mix, 2 tbsp freeze-dried strawberry powder, and 1 tsp vanilla extract. Fold in the softened Neufchâtel cheese using a spatula and mix until the dough forms a smooth, non-sticky paste.
  3. Scoop approximately 1 tablespoon of dough at a time and roll between your palms to create smooth spheres. Place the truffles on a parchment-lined baking sheet and refrigerate for at least 60 minutes to firm up.
  4. Place the white chocolate and 1 tsp coconut oil in a microwave-safe glass bowl. Melt in 30-second intervals, stirring between each, until the mixture is glossy and fluid.
  5. Using a fork or cake pop stick, dip each chilled truffle into the melted chocolate, swirling to cover completely. Gently tap the fork on the edge of the bowl to remove excess chocolate.
  6. Immediately sprinkle a pinch of crushed freeze-dried strawberries atop the wet coating. Let the truffles set at room temperature for 15 minutes or place them in the refrigerator for a quicker set.