Craving something sweet and romantic? These Strawberries and Cream Truffle Hearts are soft, creamy, and full of rich berry flavor. Each bite melts like a dream, wrapped in smooth vanilla candy coating. Perfect for Valentine’s Day, gifting, or anytime you want to surprise someone with a pretty, pink treat.
Table of Contents
Why You’ll Love These Strawberries and Cream Truffle Hearts
You’ll love these truffles for their soft, cake-like center and creamy sweetness. The mix of strawberries and cream creates a nostalgic flavor that feels indulgent yet familiar. Because you start with a cake mix, they’re surprisingly easy to make, and the results look like something from a fancy bakery. The heart shapes make them perfect for romantic occasions, holidays, or special dessert platters. Even better, they freeze beautifully and can be made ahead, so you can prep them days in advance. Whether served at a party or packed in a gift box, these truffle hearts always make people smile.
Ingredients Overview and Helpful Substitutions
Start with a box of strawberry cake mix to keep this recipe simple. You’ll need to prepare it with the usual add-ins (oil, water, eggs) plus crushed freeze-dried strawberries for a boost of real fruit flavor and color.
Next, make a quick cream cheese frosting with butter, cream cheese, powdered sugar, vanilla, and a few drops of red food coloring. This acts as the binder that holds the crumbled cake together. Add just enough frosting until the mix feels like soft dough.
For coating, melt vanilla candy coating until smooth. You can use white chocolate chips or almond bark instead if you prefer.
Finally, dress up your truffles with sprinkles, strawberry dust, or leftover cake crumbs. For variety, try lemon cake mix for a tangy twist, or dip in milk chocolate instead of vanilla for a bold look.
Kitchen Tools You’ll Need
You’ll only need a few simple tools: a 9×13-inch baking pan, mixing bowls, a hand or stand mixer, a heart-shaped cookie cutter, parchment paper, and a microwave-safe bowl for melting the candy coating. Keep a small spatula or fork nearby for dipping, plus a baking sheet to chill your truffles.
How to Make Strawberries and Cream Truffle Hearts
Bake and Cool the Strawberry Cake
Preheat the oven to 350°F and grease your baking pan. Mix the strawberry cake mix with water, oil, and eggs according to the box directions. Stir in the crushed freeze-dried strawberries and food coloring for a brighter pink hue. Pour into the pan and bake for about 25 minutes, or until a toothpick comes out clean. Let it cool completely before touching it. Cooling helps the cake crumble evenly without turning sticky or dense, which makes shaping much easier later.
Prepare the Cream Cheese Frosting
In a clean bowl, beat butter and cream cheese together until smooth. Slowly add powdered sugar a bit at a time, then mix in vanilla and a few drops of food coloring. The frosting should be thick but spreadable, not runny. If it looks too soft, add a little extra powdered sugar. This creamy blend brings that signature “strawberries and cream” flavor and helps bind the cake crumbs perfectly.
Form the Truffle Hearts
Once your cake is cool, crumble it into fine pieces using your hands. Save a few spoonfuls of crumbs for topping later. Add a couple tablespoons of frosting and mix until it sticks together like cookie dough. Add a little more frosting if needed, but avoid making it greasy. Press the mixture into a parchment-lined pan about ½ inch thick, then cut heart shapes with your cutter. Place them on a tray and freeze for at least 30 minutes so they hold their shape while dipping.
Dip, Decorate, and Set the Truffles
Melt your vanilla candy coating in 20-second bursts in the microwave, stirring often. Dip each chilled heart until coated, then let the excess drip off. Lay them on parchment and top immediately with sprinkles, strawberry powder, or crumbs. Chill for about 15 minutes until firm. For the best flavor and texture, serve your truffles at room temperature so the coating softens slightly and the centers taste creamy.
Pro Tips for Perfect Truffle Hearts Every Time
Add frosting slowly—just enough for the cake to hold together. If it feels wet, you’ve added too much. Always let the cake cool completely before crumbling so the mixture stays light. Chilling the cut hearts before dipping keeps them from falling apart. Tap off extra coating for smooth, neat edges. For more flavor, mix a pinch of crushed freeze-dried strawberries into the candy coating before dipping. These small steps ensure every bite is as pretty as it is delicious.
Storage, Make-Ahead, and Freezing Instructions
Store your truffle hearts in an airtight container in the refrigerator for up to 5 days. If you’re prepping for a party, make them a day or two ahead so flavors meld beautifully. To freeze, lay them in a single layer on a baking sheet first, then move to a container once solid. They’ll last up to 2 months frozen. When ready to serve, thaw in the fridge overnight and let them reach room temperature before enjoying. These hold up well for gifting and look lovely in mini paper cups or tins.
Frequently Asked Questions
Are heart-shaped strawberries rare?
Not exactly, but natural heart-shaped strawberries do happen occasionally due to how they grow. Luckily, cookie cutters make it easy to create perfect hearts from any cake.
What is the tradition of strawberries and cream?
Strawberries and cream date back to English royal banquets. It’s now a timeless combo loved for its freshness and sweetness.
What are creative ways to serve heart strawberries?
Try topping pancakes, swirling them into yogurt, or pairing with Strawberries and Cream French Toast (Baked Brioche Casserole) for a romantic breakfast.
How to make love hearts out of strawberries?
Slice fresh strawberries vertically, then trim a small “V” at the top. The halves naturally form a heart shape—perfect for garnishing desserts.
Other Recipes You May Enjoy
- Strawberry Cake Recipe | Fresh, Moist & Delicious Dessert
- Strawberry Jello Poke Cake | Easy, Moist, and Refreshing Dessert
- Strawberry Pretzel Dessert Recipe
- No-Bake Pumpkin Cheesecake Balls
- Chocolate Pie Recipe | Easy, Rich & Irresistible Dessert
Conclusion
These Strawberries and Cream Truffle Hearts are pure happiness in bite-sized form. They’re creamy, colorful, and perfect for sharing with the people you love. With just a few pantry staples, you can make a dessert that looks elegant yet feels easy and fun. Customize your decorations, make them ahead, and watch them disappear fast. Don’t forget to share your creations on Pinterest—they’re too pretty to keep secret!
Strawberries and Cream Truffle Hearts
Equipment
- 9×13-inch baking pan
- Mixing bowls
- electric mixer
- Heart-shaped cookie cutter
- Microwave-safe bowl for melting candy coating
- Parchment paper
- spatula or fork for dipping
Ingredients
- 1 box (15 oz) strawberry cake mix plus water, eggs, and oil as directed
- 3 tablespoons crushed freeze-dried strawberries
- 6 drops red food coloring for cake
- 4 tablespoons unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 6 drops red food coloring for frosting
- 16 ounces vanilla candy coating, melted
- optional sprinkles or extra crushed cake crumbs for decoration
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking pan. Combine strawberry cake mix with water, eggs, oil, crushed freeze-dried strawberries, and food coloring. Mix until smooth and pour into prepared pan. Bake for about 25 minutes or until a toothpick inserted comes out clean. Let cool completely.
- In a mixing bowl, beat butter and cream cheese until smooth. Gradually add powdered sugar and mix until fluffy. Stir in vanilla extract and food coloring until the frosting is thick but spreadable.
- Crumble the cooled cake into fine crumbs. Add 2 tablespoons of frosting and mix until the crumbs stick together. Add more frosting if needed. Press the mixture into a pan about ½ inch thick, then cut out heart shapes with a small cutter. Freeze for at least 30 minutes to firm up.
- Melt vanilla candy coating in short bursts in the microwave, stirring until smooth. Dip each frozen heart into the coating, letting the excess drip off. Decorate with sprinkles, strawberry crumbs, or freeze-dried powder. Chill on parchment until set. Serve at room temperature.
