If donut-glazed waffles didn’t fully satisfy your sweet tooth, these homemade strawberry cake ball truffles will. Bite-sized, moist, and easy to make, they’re a perfect treat for birthdays, showers, or any everyday celebration.
I used leftover cake from a recent colorful birthday shoot to create these pastel party bites—strawberry-pink inside with a lilac-coated exterior. They require just a few ingredients and minimal effort, so they’re ideal when you want something festive but simple.
Ingredients
(makes roughly 30 cake balls)
- Strawberry cake, already baked (13×9 sheet cake or a standard bundt cake)
- 1 (16 oz) can of icing (vanilla, buttercream, or strawberry)
- White chocolate chips or vanilla candy coating
- Gel food coloring
- Sugar sprinkles
Strawberry Cake Balls Recipe
If you don’t have leftover cake, make a simple strawberries-and-cream bundt or any strawberry cake you like, then return here to assemble the truffles.
1. In a large bowl, crumble the cooled cake using your hands until the crumbs are fine and even. Add about 3/4 of the icing can (roughly 12 oz) and mix with a fork, spoon, or mixer until the crumbs are moistened and hold together. Start with less icing—you can always add more if the mixture is too dry.
2. Roll the mixture into 1-inch balls. Place them on a baking sheet and freeze for at least 15–20 minutes so they firm up and are easier to dip.
3. Melt the white chocolate or candy coating in the microwave in 30-second intervals, stirring between each interval until smooth. Stir in gel food coloring to reach the desired shade—mixing pink and blue creates a soft lilac.
4. Remove the cake balls from the freezer and dip each one into the melted chocolate. Use a fork to fully coat the ball, then lift it out and tap off the excess coating.
5. Place the dipped cake balls on parchment paper and sprinkle with sugar while the coating is still wet. Once the chocolate has set, the truffles are ready to enjoy. Store them in the refrigerator for up to one week.
Photography and styling by Brittni Mehlhoff
Assisted by Linda Jednaszewski
Have you tried making cake balls before? What flavor would you make next?