These truffles will be gobbled up quick! I learned that you can’t have just one because they are small and well, addicting. I wanted to keep them as close to authentic strawberry shortcake as possible with the sponge cake, whipped cream, and berries. The truffles are delicate, so it’s best if you keep them frozen when dipping. If they start to fall apart, place them back in the freezer for 15 minutes.
Ingredients:
Sponge Cake*
3/4 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup granulated sugar
4 tablespoons butter, melted
1 egg
1/2 teaspoon vanilla
1/4 cup milk
1/2 cup heavy whipping cream
2 teaspoons powdered sugar
1 cup strawberries, finely chopped
6 cups white chocolate chips
1 cup red wafer candy melts
Instructions:
For the cake:
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.
For the truffles:
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, temper or melt some the white chocolate. 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.
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.
Notes:
*If you already have cake to use, this recipe uses about 9 cups cake crumbs. Feel free to use sponge cake, pound cake, yellow cake, or even white cake.
Photo & recipe shared from: http://www.chocolatemoosey.com/2013/06/11/strawberry-shortcake-truffles/
