This recipe began as a quick solution the first time I needed an elegant, no-fuss dessert for a last-minute spring brunch. I had a thawed frozen pound cake loaf in the fridge and a jar of freeze-dried strawberries on hand; after a little experimenting I discovered the irresistible combination of buttery cake, tangy cream cheese, and bright strawberry powder enclosed in a crisp white candy shell. The texture is what sold my family: the interior is soft and slightly creamy, while the exterior snaps with a delicate coating. These bite-sized sweets became the thing guests asked for by name, and they travel well to potlucks and picnics.

I first shaped the mixture with an ordinary tablespoon and chilled the bites overnight to firm them up. The next day I dipped them in melted white candy coating and dusted them with extra strawberry powder for color and a concentrated burst of flavor. The strawberry extract amplifies the fruitiness without making them overly sweet, and the freeze-dried strawberries add a crunchy, toasted note if you use a coarser crush for garnish. Whether you make them for a wedding shower, a holiday tray, or a cozy weekend treat, these truffles feel special while being surprisingly simple to prepare.

Ingredients

• Frozen pound cake (10.75 oz loaf): Thaw completely before use; the buttery texture and tight crumb of a store-bought pound cake (for example, popular 10.75 oz loaves) give structure without being overly sweet.
• Cream cheese (4 ounces): Use full-fat, softened to room temperature for a smooth, tangy binder that keeps the centers creamy—avoid low-fat versions, which can make the mixture too dry.
• Powdered sugar (2 tablespoons): Adds a touch of sweetness and helps firm the mixture; sift first if it’s lumpy to ensure even distribution.
• Strawberry extract (1 teaspoon): A little goes a long way—this boosts the fruitiness without adding moisture; use a natural extract for a cleaner flavor.
• Freeze-dried strawberries (1/2 cup, crushed + 2 tablespoons finely crushed): The larger 1/2 cup is folded into the dough for texture and flavor; reserve 2 tablespoons finely crushed for vibrant topping and color contrast.
• White candy coating (16 ounces): Also labeled as candy melts or coating wafers; choose a brand known for a smooth finish so the coating sets with a glossy snap.

The choice of brands matters: a dense commercial pound cake holds up better than a very airy bakery loaf, and quality freeze-dried berries (not powders with additives) give a natural strawberry intensity. I often buy freeze-dried strawberries from specialty baking suppliers or the baking aisle; if you prefer a subtler edge, reduce the crushed strawberries to 1/3 cup and add more powdered sugar for stability.

Instructions

Prepare the cake: Remove the thawed pound cake from packaging and crumble into a large bowl using your hands or the back of a fork. Aim for mostly small pieces with a few slightly larger crumbs to keep texture. If the loaf is slightly cold, let it come fully to room temperature for 10 minutes so it mixes evenly. Make the filling: Add the softened cream cheese, powdered sugar, 1 teaspoon strawberry extract, and the 1/2 cup crushed freeze-dried strawberries to the bowl. Mix by hand with a sturdy spatula or use an electric mixer on low speed until the mixture comes together into a uniform dough. The mass should be moist and hold shape—if it’s too wet, add an extra tablespoon of powdered sugar; if too dry, a teaspoon of milk will help. Form the truffles: Using a tablespoon scoop, portion out dough and roll between your palms into smooth 1-inch balls. Place each ball on a baking sheet lined with parchment. As you work, keep the dough chilled in the refrigerator if your kitchen is warm to prevent stickiness. Once all are shaped, refrigerate the tray for at least 30 minutes to firm the centers—this helps prevent cracking during dipping. Melt the coating: Set up a clean dipping station with a wide-mouthed container for the melted coating and parchment-lined trays for finished truffles. Melt the white candy coating according to package instructions—either in a microwave in 20–30 second bursts, stirring in between, or over a double boiler set to a gentle simmer. Do not overheat; keep the coating smooth and fluid but not thin. Coat and finish: Working one at a time, submerge each chilled truffle into the melted coating using a fork or dipping tool, lift, and tap gently to remove excess. Place back onto parchment and immediately sprinkle with the 2 tablespoons of finely crushed freeze-dried strawberries while the coating is still wet so it adheres. Allow the coating to set at room temperature for about 10–15 minutes, or refrigerate briefly to speed up setting. Store in an airtight container between layers of parchment.

Storage Tips

Store finished pieces in an airtight container in a single layer or separated by parchment paper to avoid sticking. At room temperature, they’ll keep for a day; refrigerated, they stay fresh for up to 7 days. For longer storage, freeze on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight to avoid condensation on the candy shell, which can make the surface lose its shine. If condensation appears after thawing, blot gently with a paper towel and serve as the coating will still be pleasant to bite into.

Ingredient Substitutions

If you can’t find freeze-dried strawberries, you can use 3 tablespoons of high-quality strawberry powder or 1/4 cup finely chopped fresh strawberries cooked down briefly to remove excess moisture—adjust the powdered sugar to compensate. For a dairy-free version, substitute a firm vegan cream cheese and use a dairy-free white coating, though texture and flavor will differ slightly. Dark or milk chocolate coatings are wonderful alternatives—temper them lightly for a glossy finish and consider adding 1/2 teaspoon of butter or vegetable shortening to thin the coating for smoother dipping.

Serving Suggestions

Serve on a decorative platter dusted with extra finely crushed freeze-dried strawberries or alongside fresh strawberries and mint sprigs for contrast. These bites pair beautifully with sparkling wine, a light rosé, or a cup of strong coffee. For a dessert board, include a variety: some plain white-coated truffles, some drizzled with a little melted dark chocolate, and a few rolled in chopped pistachios for color and texture variety. They make excellent edible gifts when boxed in small parchment-lined boxes with ribbon.

Cultural Background

Shortcake in its classic form is a simple biscuit or sponge layered with strawberries and cream; this bite-sized iteration borrows its flavors and presents them as confections reminiscent of petit fours. The technique of blending cake crumbs with a binder to form balls has long been used to repurpose leftover cake into treats (sometimes called cake pops or cake balls), and adding freeze-dried fruit elevates the flavor while keeping moisture low. This version reflects a modern twist on traditional shortcake—portable and refined, ideal for contemporary gatherings.

Seasonal Adaptations

In spring and summer, amplify fruitiness with extra finely chopped fresh strawberries mixed into the centers (drain any juice first). For autumn, swap freeze-dried strawberries for freeze-dried cranberries and exchange the extract for orange extract to create a seasonal flavor profile. During the holidays, tint the coating lightly with pink or red candy color for festive presentation, or roll finished pieces in crushed peppermint for a wintery crunch. All variations benefit from the same chilling and dipping technique.

Meal Prep Tips

Make the centers up to 48 hours ahead and keep chilled; only coat them on the day you plan to serve for the glossiest finish. Portion dough by tablespoon and freeze the uncoated balls on a tray until firm—transfer to a bag and coat from frozen, adding an extra 30–60 seconds to your melting time if needed. Use a cookie scoop for uniform sizing and label containers with dates. For transport, pack in a single layer or use parchment dividers to prevent rubbing.

Whether you’re assembling a dessert platter or preparing small gifts, these truffles are a delightful way to turn simple ingredients into something memorable. Give them a try and make the recipe your own with personal touches—there’s always room to experiment with coatings, fillings, and finishes.