In this article, we will explore a delicious and easy-to-prepare recipe.

Introduction

Welcome to Food Lovers Blog, where we combine the joy of cooking with the art of taste. Today, we’re diving into a delightful recipe that marries the luscious flavors of strawberries with the creamy richness of truffles — Strawberries and Cream Truffle Hearts. Perfectly sweet and irresistibly cute, these truffle hearts are a fantastic treat for any occasion, be it Valentine’s Day or a simple indulgence. Get ready to impress your loved ones with these edible heart-shaped treasures that not only taste divine but also look stunningly beautiful.

Ingredients List

To create these delightful Strawberries and Cream Truffle Hearts, you will need:

• 1 box strawberry cake mix (about 15 ounces)
• Water, eggs, oil (as directed on the box)
• 3 tablespoons freeze-dried strawberries, crushed
• 6 drops red food coloring
• 4 tablespoons unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 2 cups powdered sugar (adjust for consistency)
• 1 teaspoon vanilla extract
• 6 drops red food coloring
• 16 ounces vanilla candy coating
• Sprinkles (optional)

Timing

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 1 hour 45 minutes

Step-by-Step Instructions

Step 1: Prepare the Cake

Preheat your oven to 350°F and spray a 9×13-inch baking pan with nonstick spray. Prepare the cake batter as per the package instructions, adding the strawberry cake mix, water, eggs, oil, freeze-dried strawberries, and red food coloring. Mix until fully combined.

Step 2: Bake the Cake

Pour the batter into the prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

Step 3: Make the Frosting

In a mixing bowl, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar, then mix in the vanilla extract and food coloring, ensuring a slightly thick yet spreadable frosting.

Step 4: Create the Cake Mixture

Crumble the cooled cake into fine crumbs. Add two heaping tablespoons of frosting to the crumbs and mix until the mixture holds together when rolled.

Step 5: Shape the Truffles

Line a rimmed baking sheet with parchment paper. Press the cake mixture into the pan to about 1/2-inch thickness. Use a small heart-shaped cookie cutter to cut out heart shapes. Transfer them to a parchment-lined sheet and freeze for at least 30 minutes.

Step 6: Coat the Hearts

Melt the vanilla candy coating in the microwave. Dip each heart into the melted coating, tapping gently to remove excess. Place back on parchment paper and sprinkle with cake crumbs or sprinkles.

Step 7: Set and Serve

Chill the truffles until the coating is set. Serve at room temperature for optimal flavor and texture.

Nutritional Information

• Serving Size: 1 truffle
• Calories: 210 kcal
• Carbohydrates: 32 g
• Protein: 1 g
• Fat: 8 g
• Saturated Fat: 7 g
• Trans Fat: 0.1 g
• Cholesterol: 8 mg
• Sodium: 114 mg
• Fiber: 0.2 g
• Sugar: 27 g
• Unsaturated Fat: 1.1 g

Healthier Alternatives for the Recipe

For a healthier twist, consider using a low-sugar cake mix or a homemade version with whole wheat flour. Substitute cream cheese with a low-fat alternative, and use natural food coloring to avoid artificial additives.

Serving Suggestions

Strawberries and Cream Truffle Hearts are perfect for sharing at parties or gifting. Pair them with a glass of sparkling wine or a cup of hot tea for a delightful treat.

Common Mistakes to Avoid

• Overmixing the Cake Batter: This can make the cake dense. Mix until just combined.
• Skipping the Freezing Step: Freezing helps maintain the shape during coating.
• Inconsistent Coating: Ensure the candy coating is smooth and not overheated to achieve an even coat.

Storing Tips for the Recipe

Store your truffle hearts in an airtight container in the refrigerator for up to a week. For longer storage, freeze them and thaw at room temperature before serving.

Conclusion

Strawberries and Cream Truffle Hearts are a beautiful blend of flavors and textures, making them the perfect treat for special occasions. With this recipe, you can bring a touch of elegance and sweetness to your gatherings. Happy cooking!

FAQs

Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries can add excess moisture, affecting the texture. Stick with freeze-dried for best results.

How do I fix runny frosting?
Gradually add more powdered sugar until you reach the desired consistency.

Can I make these truffles ahead of time?
Yes, prepare them in advance and store them in the fridge or freezer until needed.

Strawberries and Cream Truffle Hearts

These delightful truffle hearts are perfect for any occasion, combining the sweet flavors of strawberries and cream in a cute, heart-shaped treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 24 truffles

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Cake and Frosting

• 1 box strawberry cake mix (about 15 ounces)
• 1 box water, eggs, oil per box directions
• 3 tbsp freeze-dried strawberries crushed
• 6 drops red food coloring
• 4 tbsp unsalted butter room temperature
• 4 oz cream cheese room temperature
• 2 cups powdered sugar adjust for consistency
• 1 tsp vanilla extract
• 6 drops red food coloring

Coating and Decoration

• 16 oz vanilla candy coating
• 1 g sprinkles optional

Equipment

• 9×13-inch Baking Pan

Method

 

1. Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray.
2. Prepare the cake batter according to the package directions. Add the strawberry cake mix, water, eggs, vegetable oil, freeze-dried strawberries, and red food coloring. Mix until fully combined.
3. Pour the batter into the prepared pan and bake for the time listed on the box, about 25 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist pink crumbs.
4. Set the cake aside and allow it to cool completely.
5. To make the frosting, beat the butter and cream cheese together in a mixing bowl until smooth.
6. Add the powdered sugar one cup at a time, then mix in the vanilla extract and food coloring. Continue mixing until the frosting is slightly thick but spreadable.
7. Crumble the cooled cake into fine crumbs by hand or using an electric mixer. Reserve a few tablespoons of crumbs for decorating, if desired.
8. Add 2 heaping tablespoons of frosting to the cake crumbs and mix on low speed. Add more frosting as needed until the mixture holds together when rolled.
9. Line a rimmed baking sheet with parchment paper, leaving extra paper over the edges.
10. Press the cake mixture into the pan to about 1/2-inch thickness, pressing firmly and evenly.
11. Use a small heart-shaped cookie cutter to cut out heart shapes, working efficiently to reduce waste.
12. Transfer the hearts to a parchment-lined baking sheet and place them in the freezer for at least 30 minutes.
13. Melt the vanilla candy coating in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
14. Dip each heart into the melted coating using a fork or dipping tool. Tap gently against the bowl to remove excess coating.
15. Place the dipped truffles back on parchment paper and immediately sprinkle with reserved cake crumbs, freeze-dried strawberry powder, or sprinkles.
16. Repeat until all truffles are coated.
17. Chill the truffles in the refrigerator or freezer for 15 minutes, or until the coating is set.
18. Serve at room temperature for the best flavor and texture.

Notes

Ensure the cake is completely cooled before crumbling to prevent melting the frosting. Adjust the frosting’s consistency by adding more powdered sugar if needed.