In a food processor, blend cooked and cooled strawberry cake until it becomes crumbs.
Add in cream cheese and process again until they are fully combined.
- Using a 1" cookie scoop, roll out truffles into balls and place on a sheet pan lined with parchment paper. Repeat until all of the mixture has been used up. – Place sheet pan in freezer for a few minutes to firm up.
– Once the truffles have firmed up, place white chocolate in a microwave safe bowl and heat until melted. – One at a time, dip the truffles into the white chocolate and tap off any excess. Then place the truffle back onto the parchment lined baking sheet.
(Optional) Garnish with sprinkles, powdered freeze-dried strawberries, or a drizzle of white chocolate before the white chocolate sets.
Allow the truffles to set completely and then store them in an airtight container in the fridge for up to two days.
Full recipe at mildlymeandering.com