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365 Days to Egg Nog Season

The Original American Cream

Strawberry Cake Truffles

16 Truffles


  • Strawberries & Cream Liqueur
  • 1 Box Strawberry Cake Mix
  • ¼ Cup Milk
  • 3 Eggs
  • ½ Cup Vegetable Oil
  • ⅓ Cup + 1 Teaspoon Vanilla Frosting
  • 1 Lemon 
  • 3 Tbsp Frozen Dried Strawberry Powder
  • 15oz White Chocolate

How to make it

Step One:

  1. Preheat the oven to 350 degree fahrenheit
  2. Line a 9x13 inch pan with parchment paper
  3. Using beaters or whisk in a stand mixer, beat the Cake Mix, 3 Eggs, ¾ cup Strawberries & Cream Liqueur, ¼ cup Milk, and ½ cup Vegetable Oil until fully combined. About 2 Minutes
  4. Pour the cake batter into the pan, spreading evenly
  5. Bake for 30-35 minutes, or until toothpick insert comes out clean
  6. Remove from over and allow to cool
  7. Once fully cooled, transfer to a large bowl and crumble it up until it resembles fine crumbs

Step Two:

  1. Place the freeze dried Strawberries into a blender and pulse until it resembles powder
  2. In a medium bowl, place ⅓ cup Vanilla Frosting, 1 Tbsp Strawberry Power, 1 tsp Strawberries & Cream Liqueur and Zest from 1 Lemon. Mix until fully combined

Step Three:

  1. Mix together the cake crumbs and frosting mixture until it;s completely moistened and forms equal consistency
  2. Line an 8x8 inch pan with parchment paper
  3. Push cake mixture into the pan until evenly distributed and place in refrigerator until cold
  4. Cut into 1x1 inch bars

Step Four:

  1. Chop the 15oz White Chocolate into chips and place into a medium size bowl
  2. Melt down White Chocolate in the microwave, stirring every 30 seconds being careful not to burn it
  3. Dip the bars into the melted White Chocolate
  4. Place on parchment paper, garnish with Strawberry Powder and place in refrigerator to set