Description
Tangy, intense strawberry meets buttery shortbread! Our no-bake truffles blend vanilla cake, cream cheese, and freeze-dried fruit for perfect pop-able bliss.
Ingredients
Scale
- 1 (14 oz) store-bought vanilla pound cake
- 4 oz cream cheese, softened
- 1/2 cup freeze-dried strawberries, finely ground
- 1/4 cup shortbread cookie crumbs (plus extra for garnish)
- 12 oz white chocolate melting wafers
- 1 teaspoon coconut oil or vegetable shortening
- 1/4 teaspoon pure vanilla bean paste
Instructions
- Step 1: Crumble the vanilla pound cake thoroughly into a large mixing bowl. Add the softened cream cheese, ground freeze-dried strawberries, vanilla powder, and 1/4 cup of shortbread crumbs. Mix well by hand or with a rubber spatula until a uniform, sticky dough forms.
- Step 2: Cover the truffle mixture and chill in the refrigerator for a minimum of 60 minutes, or until the dough is firm enough to easily roll without sticking excessively to your hands.
- Step 3: Scoop the chilled mixture using a small cookie scoop and roll into 1-inch balls. Place the formed truffles onto a parchment-lined baking sheet and place them in the freezer for 15 minutes to prepare them for dipping.
- Step 4: Melt the white chocolate melting wafers with the coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until completely smooth and fluid.
- Step 5: Dip each frozen truffle into the melted white chocolate, using a fork to lift it out and gently tapping the fork against the bowl edge to remove excess coating.
- Step 6: Immediately after dipping, sprinkle the top of each truffle with the reserved shortbread crumbs and/or extra ground freeze-dried strawberries. Allow the chocolate coating to set completely before serving.
Notes
- Store finished truffles in an airtight container in the refrigerator for up to 10 days, but allow them to sit at room temperature for 15 minutes before serving for optimal soft chewiness.
- For a perfect afternoon treat, pair these sweet, tangy truffles with a strong espresso or a glass of chilled, sparkling rosé pomegranate juice.
- To ensure a thin, crisp chocolate shell and minimize messy crumbling, make absolutely sure your rolled truffles are frozen solid before dipping them into the warm coating.
- If your vanilla pound cake is slightly dry, you may need to add an extra splash (1/2 teaspoon) of heavy cream to the mixture until the dough is uniformly sticky and pliable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (approx. 35g)
- Calories: 165
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6.5g
- Trans Fat: 0.1g
- Protein: 17g