1 box of extra moist strawberry cake mix

8 oz block of cream cheese softened at room temperature

1 teaspoon vanilla

1-½ cups light pink candy melts

½ cup white candy melts

Crumbled shortcake for garnishing


  1. Prepare a large cookie sheet with parchment paper and set aside.
  2. In a medium mixing bowl blend the cake mix, cream cheese, and vanilla. Mix for 2-3 minutes until fully combined. It will be very crumbly at first. Your mixture will turn pink when done.
  3. Using a 1 inch cookie scoop, scoop the cake mixture and roll into 1 – 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used.
  4. Place each ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.
  5. About 5-10 minutes before the chilling time is complete, begin to prepare the candy melts by adding the pink wafers to a microwave safe bowl.
  6. Microwave on 50% power or defrost mode for 1 minute. Stir and continue to microwave in 30 second intervals, stirring in between, until the candy melts are silky smooth. See notes for additional tips.
  7. Using two forks or dipping tools, dip each ball into the pink melted candy, covering it completely.
  8. Place on parchment paper and repeat the process for all of the truffles before returning to the refrigerator to chill for 30 minutes.
  9. Near the end of the chill time, prepare the white candy melts. Add them to a microwave safe bowl, repeating the instructions from step 6 until they are silky smooth.
  10. Add the melted candy to a piping bag with a small, round attachment and drizzle lines across the top of each truffle, moving the bag back and forth. Do one at a time, topping with shortcake crumbs immediately.
  11. Repeat the process for each truffle before placing back in the refrigerator to chill for a final 30 minutes before serving.
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