Scrumptious strawberry cake balls feature tender cake combined with a creamy strawberry filling and coated in rich chocolate. You'll need just 5 simple ingredients for the perfect bite-sized dessert.
Crushed freeze dried strawberriesoptional for topping
Instructions
Preheat the oven to 350°F.
Heat treat the cake mix: line a baking sheet with parchment paper. Spread the cake mix onto the prepared baking sheet and bake for 5 minutes. Remove the baking sheet from the oven and allow to cool completely on a wire rack.
As the cake mix cools, place the softened cream cheese in a medium mixing bowl and beat with a hand mixer on Medium-high speed until it’s smooth and creamy.
Add the cooled cake mix into the bowl, folding it into the cream cheese by giving it a couple turns with a rubber spatula. Finish mixing with your hand mixer on Medium-high speed until it’s fully combined and a dough-like consistency.
Fold in the freeze dried strawberries until fully combined.
Cover the cake mix dough with plastic wrap and allow it to chill in the refrigerator for 2 hours.
Once chilled, line two baking sheets with parchment paper. Use a 1 ½ tablespoon cookie scoop to portion the dough and place dough balls onto the baking sheets. Using your hands, roll each portion into smooth and even balls. Set aside for about 15 minutes, to allow the dough to expand. This reduces the chances of the coating cracking.
Prepare a double boiler on the stovetop to melt the vanilla melting wafers or use a microwave safe bowl and microwave on a low setting in 30 seconds increments, stirring between each time, until fully melted. The double boiler method works best as it keeps the melted wafers at a consistent temperature.
Place one dough ball on a fork and carefully lower it into the melted vanilla wafers, making sure it’s fully covered. Lift it out and gently tap the fork on the edge of the bowl or pot to remove any excess coating from the dough ball. Place the coated balls onto the lined baking sheet.
Repeat with the remaining dough balls, spacing them about 2 inches apart on the tray. If using the crushed freeze dried strawberries, immediately sprinkle them on top of the prepared dough balls before the coating dries.
Place the red candy melts in small microwave-safe piping bags and microwave on a low setting until fully melted, massaging the bags to ensure the candy melts have completely melted..
Cut a small piece from the tip of the piping bag and drizzle onto the chocolate coated cake balls.
Allow the cake balls to set completely before storing or serving.
Notes
Substitute other cake mix flavors like strawberry, lemon and chocolate mixes.
The cake mix can be heat-treated in the microwave if preferred: place cake mix in a microwave-safe bowl and heat for 3 minutes, stirring the cake mix every 30 seconds to ensure it is heating evenly and to avoid hot spots. Allow to cool as directed.
Don’t skip chilling the dough - it makes it easier to roll the dough into balls.
The dough balls will expand a bit after you’ve rolled them. To avoid cracking, let them sit for 15 minutes before dipping them into the melted wafers.
I don’t recommend using fresh berries with this recipe because the juice will make the cake balls soggy.
Storing: After the cake balls have set up, store them in an airtight container in the refrigerator for up to 5 days.