Strawberry Cake Balls
Delightful cake balls filled with fresh strawberries and coated in creamy white chocolate, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup fresh strawberries, chopped Use fresh strawberries for best flavor.
- 1 box vanilla cake mix Can substitute with gluten-free cake mix if needed.
- ½ cup butter, softened Can substitute with coconut oil for a dairy-free option.
- ½ cup cream cheese, softened Use dairy-free cream cheese for a vegan version.
- 1 cup powdered sugar
- 1 cup white chocolate chips Use high-quality chocolate for best results.
Instructions
Preparation
- Start by gathering all your ingredients. Chop the fresh strawberries and set them aside. Preheat your oven to 350°F (175°C).
- Prepare the vanilla cake mix according to the package instructions, usually involving mixing the cake mix with required amounts of water, eggs, and oil. Gently fold in the chopped strawberries.
- Pour the batter into a baking pan suitable for cakes. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
- Crumble the cooled cake into a large mixing bowl until it resembles fine crumbs.
- Add the softened cream cheese to the crumbled cake and mix until well combined.
- Scoop small portions of the mixture and roll them into 1-inch diameter balls. Place them on a parchment-lined baking sheet.
- Chill the cake balls in the refrigerator for about 30 minutes.
Dipping
- Melt the white chocolate chips in a microwave-safe bowl in short intervals, stirring until smooth.
- Dip each chilled cake ball into the melted white chocolate until fully coated. Place back on the baking sheet.
- Let the chocolate-coated cake balls sit at room temperature until the chocolate has set, about 30 minutes.
Notes
Store in an airtight container in the refrigerator for up to a week. For longer storage, freeze properly sealed.