Strawberry Shortcake Truffles Recipes

Steps:

• Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.

Steps:

• Combine water, sugar, and cornstarch together in a saucepan; cook, stirring constantly, over medium-high heat until mixture is boiling and thickened, 5 to 10 minutes. Remove saucepan from stove and stir gelatin mix into sugar mixture until dissolved. Set strawberry glaze aside to cool.
• Layer half the strawberries in the bottom of a trifle or glass bowl. Drizzle half the strawberry glaze over strawberry layer until evenly coated. Spread half the whipped topping over strawberry layer; top with pound cake. Layer the remaining strawberries, strawberry glaze, and whipped topping, respectively, over pound cake.

Steps:

• Place 1 cup of the white chocolate candy coating into a medium-sized microwave-safe bowl and microwave it until melted, about 1 minute. Stir until the candy coating is entirely smooth and free of lumps.
• Set the coating aside to cool slightly.
• Blend the berries and orange zest in a food processor or mixer until it is a smooth puree.
• Place the crumbled cake into a large bowl. Pour the puree on top and stir until the cake and puree form a smooth paste. Add the melted candy coating and stir until smooth, and stir in a drop or two of red food coloring, if desired, to make the mixture a light pink.
• Cover the candy mixture with cling wrap and refrigerate it for an hour to allow it to firm up. Cover a baking sheet with aluminum foil and set aside for now.
• Once the candy has set a bit, use a teaspoon to scoop out small balls of candy, roll them gently between your hands, and place them on the baking sheet.
• Put the baking sheet of formed truffles in the freezer for one hour to make them firm enough to dip.
• Once the candies have chilled enough to dip, place the remaining 2 cups of white chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is melted and smooth.
• Using dipping tools or two forks, dip each truffle center into the melted white chocolate candy coating and place the dipped truffles on the baking sheet. If desired, you can top the truffles with red sprinkles, dried strawberries, or any other decorative touches. Make sure to add the sprinkles or dried berries while the chocolate is still wet so they adhere properly.
• Once you have finished dipping the truffles in the chocolate, place them in the refrigerator to finish setting the chocolate for 15 minutes, then remove them from the baking sheet and serve. Store the truffles in an airtight container in the refrigerator for up to a week.

Steps:

• Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
• In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
• Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.
• Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.
• Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.