In this article, we will explore a delicious and easy-to-prepare recipe.

Strawberries and Cream Truffle Hearts: A Delectable Delight for Your Sweet Tooth

If you’re looking to impress your loved ones with a homemade treat that screams decadence and elegance, then these Strawberries and Cream Truffle Hearts are your answer. With a beautiful blend of strawberry flavors and a creamy finish, these truffles are perfect for special occasions or just as a sweet indulgence to enjoy at home.

Ingredients You’ll Need:

• Strawberry Cake Base:

  • 1 box strawberry cake mix (approximately 15 ounces)
  • Water, eggs, oil (as per box directions)
  • 3 tablespoons freeze-dried strawberries, crushed
  • 6 drops red food coloring

• Creamy Frosting:

  • 4 tablespoons unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 2 cups powdered sugar (adjust for desired consistency)
  • 1 teaspoon vanilla extract
  • 6 drops red food coloring

• Finishing Touches:

  • 16 ounces vanilla candy coating
  • Sprinkles (optional)

Step-by-Step Directions:

1. Prepare Your Cake Base: – Preheat your oven to 350°F. Thoroughly spray a 9×13-inch baking pan with nonstick spray to ensure easy release. – In a large mixing bowl, prepare your cake batter as directed on the box. Add the strawberry cake mix, water, eggs, oil, crushed freeze-dried strawberries, and red food coloring. Mix everything until it’s fully combined, resulting in a vibrant pink batter. – Pour the batter into the prepared pan and bake for the time specified on the box, usually about 25 minutes. Your cake is ready when a toothpick inserted into the center comes out clean or with a few moist pink crumbs. – Allow the cake to cool completely on a wire rack.

2. Whip Up the Frosting: – In a separate mixing bowl, beat together the butter and cream cheese until the mixture is smooth and creamy. – Gradually add powdered sugar, one cup at a time, mixing well after each addition. Incorporate the vanilla extract and red food coloring, stirring until the frosting is slightly thick yet spreadable.

3. Craft the Truffles: – Crumble the cooled cake into fine crumbs. You can do this by hand or with an electric mixer. Reserve a few tablespoons of cake crumbs for decoration if desired. – Add 2 heaping tablespoons of frosting to the cake crumbs, mixing on low speed. Continue adding frosting as needed until the mixture holds together when rolled into a ball. – Line a rimmed baking sheet with parchment paper, allowing extra paper to hang over the edges for easy handling. – Press the cake and frosting mixture into the pan to about a 1/2-inch thickness, making sure to press firmly and evenly. – Use a small heart-shaped cookie cutter to cut out heart shapes. Work efficiently to minimize waste. – Transfer the heart-shaped truffles to another parchment-lined baking sheet and freeze them for at least 30 minutes.

4. Coating and Decoration: – Melt the vanilla candy coating in a microwave-safe bowl, using 20-second intervals. Stir between each interval until the coating is smooth and fully melted. – Using a fork or dipping tool, dip each heart into the melted coating. Gently tap against the bowl to remove any excess. – Place the coated truffles back onto parchment paper and immediately sprinkle with reserved cake crumbs, freeze-dried strawberry powder, or sprinkles for a decorative touch. – Continue until all truffles are coated, and then chill them in the refrigerator or freezer for about 15 minutes to set the coating.

5. Serving Suggestions: – These delightful truffles are best served at room temperature to fully appreciate their rich flavor and creamy texture. Enjoy them as a romantic dessert or a sweet party favor.

Nutritional Information:

• Serving Size: 1 truffle
• Calories: 210 kcal
• Carbohydrates: 32 g
• Protein: 1 g
• Fat: 8 g
• Saturated Fat: 7 g
• Cholesterol: 8 mg
• Sodium: 114 mg
• Fiber: 0.2 g
• Sugars: 27 g

Total Time:

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes

These Strawberries and Cream Truffle Hearts are not only a feast for the eyes but also a tantalizing treat for the taste buds. Enjoy making and sharing these sweet hearts with your loved ones!

Strawberries and Cream Truffle Hearts

Delicious and delightful truffle hearts with a creamy strawberry flavor, perfect for special occasions or as a treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Freezing Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 24 truffles

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Strawberries and Cream Truffle Hearts

• 1 box strawberry cake mix about 15 ounces
• 1 g water, eggs, oil per box directions
• 3 tbsp freeze-dried strawberries crushed
• 6 drops red food coloring
• 4 tbsp unsalted butter room temperature
• 4 oz cream cheese room temperature
• 2 cups powdered sugar adjust for consistency
• 1 tsp vanilla extract
• 6 drops red food coloring
• 16 oz vanilla candy coating
• 1 g sprinkles optional

Equipment

• 9×13-inch baking pan
• Heart-shaped Cookie Cutter

Method

 

1. Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray.
2. Prepare the cake batter according to the package directions. Add the strawberry cake mix, water, eggs, vegetable oil, freeze-dried strawberries, and red food coloring. Mix until fully combined.
3. Pour the batter into the prepared pan and bake for the time listed on the box, about 25 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist pink crumbs.
4. Set the cake aside and allow it to cool completely.
5. To make the frosting, beat the butter and cream cheese together in a mixing bowl until smooth.
6. Add the powdered sugar one cup at a time, then mix in the vanilla extract and food coloring. Continue mixing until the frosting is slightly thick but spreadable.
7. Crumble the cooled cake into fine crumbs by hand or using an electric mixer. Reserve a few tablespoons of crumbs for decorating, if desired.
8. Add 2 heaping tablespoons of frosting to the cake crumbs and mix on low speed. Add more frosting as needed until the mixture holds together when rolled.
9. Line a rimmed baking sheet with parchment paper, leaving extra paper over the edges.
10. Press the cake mixture into the pan to about 1/2-inch thickness, pressing firmly and evenly.
11. Use a small heart-shaped cookie cutter to cut out heart shapes, working efficiently to reduce waste.
12. Transfer the hearts to a parchment-lined baking sheet and place them in the freezer for at least 30 minutes.
13. Melt the vanilla candy coating in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
14. Dip each heart into the melted coating using a fork or dipping tool. Tap gently against the bowl to remove excess coating.
15. Place the dipped truffles back on parchment paper and immediately sprinkle with reserved cake crumbs, freeze-dried strawberry powder, or sprinkles.
16. Repeat until all truffles are coated.
17. Chill the truffles in the refrigerator or freezer for 15 minutes, or until the coating is set.
18. Serve at room temperature for the best flavor and texture.

Notes

These truffles are a wonderful treat for Valentine’s Day or any special occasion. You can customize them with different colors or decorations to suit any event.