Strawberry shortcake truffles

Strawberry shortcake truffles
Cooking Method
Difficulty Intermediate
Prep Time: 30 min Cook Time: 30 min Total Time: 1 hr
Servings 6
Best Season Suitable throughout the year
  • 1 pound fresh strawberries, hulled and chopped
  • 2 cups vanilla wafer cookies, crushed
  • 1 cup cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 12 ounces white chocolate, chopped
  • 1 tablespoon vegetable shortening
  • Pink food coloring (optional)
  • Sprinkles for decorating (optional)
  1. Start by placing the chopped strawberries in a blender or food processor and puree until smooth. Set aside.

  2. In a large mixing bowl, combine the crushed vanilla wafer cookies, cream cheese, powdered sugar, and vanilla extract. Mix well until all ingredients are thoroughly combined.

  3. Add the strawberry puree to the mixing bowl and stir until everything is well incorporated.

  4. Use a small cookie scoop or spoon to form the mixture into small balls. Place the balls onto a baking sheet lined with parchment paper.

  5. Once all the balls are formed, place the baking sheet in the freezer for at least 30 minutes.

  6. While the truffles are chilling, melt the white chocolate and vegetable shortening together in a double boiler or microwave. Stir until the chocolate is completely melted and smooth. Add pink food coloring if desired.

  7. Remove the truffles from the freezer and dip them one at a time into the melted chocolate. Use a fork to gently tap off any excess chocolate.

  8. Place the truffles back onto the parchment-lined baking sheet and decorate with sprinkles if desired.

  9. Once all the truffles are coated and decorated, place them in the refrigerator for at least 30 minutes to set.

  10. Serve and enjoy!