Strawberry Shortcake Truffles

You can never have too many hor d'oeuvre recipes, so give Strawberry Shortcake Truffles a try. One serving contains 62 calories, 0g of protein, and 3g of fat. This recipe serves 84 and costs 26 cents per serving. 7733 people were impressed by this recipe. If you have all purpose flour, candy wafer melts, powdered sugar, and a few other ingredients on hand, you can make it. It is perfect for Mother's Day. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Chocolate Moosey. With a spoonacular score of 1%, this dish is improvable. If you like this recipe, take a look at these similar recipes: strawberry shortcake , how to make vegan strawberry shortcake, MISS SHORTCAKE DONUTS (STRAWBERRY SHORTCAKE), and Strawberry Shortcake w. Mini Strawberry PopTarts.

Servings: 84

 

Ingredients:

3/4 cup all purpose flour

1 teaspoon baking powder

4 tablespoons butter, melted

1 cup red wafer candy melts

6 cups vanilla wafer candy melts

1 egg

1/2 cup granulated sugar

1/2 cup heavy whipping cream

1/4 cup milk

2 teaspoons powdered sugar

1/8 teaspoon salt

1 cup strawberries, finely chopped

1/2 teaspoon vanilla

Equipment:

baking paper

mixing bowl

toothpicks

whisk

oven

frying pan

wire rack

microwave

bowl

Cooking instruction summary:

Preheat oven to 350F. Grease one 9-inch round pan then line with parchment paper cut to fit the bottom of the pan.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.In a large mixing bowl, beat together the sugar and melted butter for 2-3 minutes. Beat in the egg then vanilla. Alternating between the flour mixture and milk, gradually add the flour in three parts and the milk in two parts, starting and ending with the flour.Scrape the batter into the pan then bake 20 minutes or until a toothpick comes out clean. Let cool in the pan for 10-15 minutes then turn out of the pan onto a wire rack and cool completely.Crumble the cake into a large bowl.In a large mixing bowl, beat the cream until it thickens and soft peaks form (when you pull the beaters straight up, peaks will form but fall over). Add the sugar then beat until stiff peaks form (peaks will not fall over).Stir the whipped cream and strawberries into the cake crumbs until well moistened. Form one-inch balls and freeze for at least 1 hour.Working with 1/2 cup at a time, melt some of the vanilla wafers either in the microwave or in a bowl over a pan of simmer water. Roll each cake ball into the chocolate and let harden on a cookie tray lined with parchment paper. If the cake starts falling apart when rolling, place them back into the freezer for 15-30 minutes then dip again. Keep melting the vanilla wafers until all of the truffles are made.Once all of the truffles are dipped, place the red wafers into a sandwich bag and microwave 30 seconds. Massage the bag a little then microwave in 15 second increments until melted. Push the chocolate into one corner and the bag and snip a tiny hole. Pipe lines onto the truffles. Let harden before serving. Keep refrigerated in an airtight container for up to two weeks.

 

Step by step:


1. Preheat oven to 350F. Grease one 9-inch round pan then line with parchment paper cut to fit the bottom of the pan.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.In a large mixing bowl, beat together the sugar and melted butter for 2-3 minutes. Beat in the egg then vanilla. Alternating between the flour mixture and milk, gradually add the flour in three parts and the milk in two parts, starting and ending with the flour.Scrape the batter into the pan then bake 20 minutes or until a toothpick comes out clean.

2. Let cool in the pan for 10-15 minutes then turn out of the pan onto a wire rack and cool completely.Crumble the cake into a large bowl.In a large mixing bowl, beat the cream until it thickens and soft peaks form (when you pull the beaters straight up, peaks will form but fall over).

3. Add the sugar then beat until stiff peaks form (peaks will not fall over).Stir the whipped cream and strawberries into the cake crumbs until well moistened. Form one-inch balls and freeze for at least 1 hour.Working with 1/2 cup at a time, melt some of the vanilla wafers either in the microwave or in a bowl over a pan of simmer water.

4. Roll each cake ball into the chocolate and let harden on a cookie tray lined with parchment paper. If the cake starts falling apart when rolling, place them back into the freezer for 15-30 minutes then dip again. Keep melting the vanilla wafers until all of the truffles are made.Once all of the truffles are dipped, place the red wafers into a sandwich bag and microwave 30 seconds. Massage the bag a little then microwave in 15 second increments until melted. Push the chocolate into one corner and the bag and snip a tiny hole. Pipe lines onto the truffles.

5. Let harden before serving. Keep refrigerated in an airtight container for up to two weeks.


Nutrition Information:

Quickview
61k Calories
0.25g Protein
3g Total Fat
7g Carbs
0% Health Score
Limit These
Calories
61k
3%

Fat
3g
5%

  Saturated Fat
2g
17%

Carbohydrates
7g
2%

  Sugar
6g
7%

Cholesterol
5mg
2%

Sodium
18mg
1%

Get Enough Of These
Protein
0.25g
1%

Vitamin C
1mg
1%

covered percent of daily need
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