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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. Pour the cake batter into the pan, spreading evenly. Bake for 30-35 minutes, or until toothpick insert comes out clean. Remove from over and allow to cool.
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Step 2. Combine the butter and sugars in the bowl of a stand mixer or handheld electric mixer; beat on medium-high for 2 to 3 minutes. Stop to scrape down the sides of the bowl. Add the eggs; beat.
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Preheat the oven to 350°F and line a baking sheet with parchment paper. You will need to heat treat the cake mix to get rid of any bacteria before starting. Once the oven is heated, spread the cake mix onto the prepared baking sheet and bake for 5 minutes. Then remove from the oven and allow to cool completely on a wire rack.
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Step 1: Place the white chocolate chips in a medium bowl then set aside. Step 2: Melt the butter in a small saucepan then stir in the heavy cream. Over medium heat, bring it to a simmer. Step 3: As soon as the mixture begins to boil, pour it over the white chocolate. Let it soften for a couple of minutes.
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About 5-10 minutes before the chilling time is complete, begin to prepare the candy melts by adding the pink wafers to a microwave safe bowl. Microwave on 50% power or defrost mode for 1 minute. Stir and continue to microwave in 30 second intervals, stirring in between, until the candy melts are silky smooth.
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Crumble the cooled cake by hand, using a fork, or by using a hand mixer and place into a large bowl. Reserve some crumbs for the tops of truffles, if desired. Add two tablespoons of frosting to the cake crumbs and mix at low speed. Add more frosting if cake crumbs are too dry to form a ball.
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Make the Cake Truffles. Squish the moist cake scraps until it becomes a smooth dough. Divide the dough into your preferred truffle size and roll them into smooth balls. The easiest way to get evenly-sized truffles is to press the dough firmly into a cookie scoop and level off any excess dough.
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Ingredients. 1 and 1/2 cups ( 150g) graham cracker crumbs (about 10 full sheet graham crackers) 4 ounces ( 113g) full-fat brick cream cheese. 1/3 cup ( 40g) confectioners' sugar. 1/3 cup ( 55g) finely diced strawberries *. 10 ounces ( 280g) white chocolate, coarsely chopped*. optional: 1 drop red or pink food coloring.
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Beat at least 3 more minutes. 4 cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 3 to 4 Tablespoons milk or cream. Process the freeze dried strawberries in a blender or food processor until they are a fine powder. 1.2 ounces freeze dried strawberries. Mix the strawberry powder into the frosting.
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Instructions. In a food processor, blend cooked and cooled strawberry cake until it becomes crumbs. Add in cream cheese and process again until they are fully combined. Using a 1" cookie scoop, roll out truffles into balls and place on a sheet pan lined with parchment paper. Repeat until all of the mixture has been used up.
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Instructions. Make the white chocolate ganache: Add the white chocolate chips to a medium-sized microwave-safe bowl, then stir in the heavy cream. Microwave 1-1½ minutes, stirring every 30 seconds until the chocolate is melted. Stir in the strawberries, vanilla, and salt until the mixture is nice and runny.
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Using a 1 ½ tablespoon cookie scoop or whatever size you prefer, scoop the truffles out onto a piece of parchment paper. Roll the truffles between your hands to form a ball. CoatingIn a small microwave-safe bowl, add in the candy melts and coconut oil. Microwave for 30-second intervals and stir.
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Add the cookie crumbs, cream cheese, and powdered sugar to a mixing bowl. Using an electric mixer, blend until everything is well combined. Fold the strawberries into the filling. Using a small cookie scoop, or two spoons, portion the filling out onto the prepared cookie sheet. Place the cookie sheet in the freezer to chill for 20-30 minutes.
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How to Make Strawberries and Cream Cake Truffles. Step 1: Mix the Ingredients. I started off by grabbing my large mixing bowl and adding in the strawberry cake mix, strawberry Jello powder, eggs, vegetable oil and water. I then mixed everything until it was well incorporated and lump free. Step 2: Bake the Cake.
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For the vanilla cake, heat the oven to 350°F. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and mix on medium-high again for 2 to 3 minutes.
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STEP 2: MAKE TRUFFLES. In a mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until it has a creamy and smooth consistency. Then add in the cake mix, stir into the cream cheese with a rubber spatula. Fold in the cream cheese chips until incorporated.
