Cutter & Squidge strawberry cake truffles

These strawberry cake truffles are a great way to use up any scraps of cake sponge you have leftover. It is amazing how much flavour is packed into them.

cutter and squidge strawberry cake truffles
Clare Winfield

200g leftover vanilla cake sponge
200g Vanilla Crumb (see below)
85g strawberry jam
10g freeze-dried strawberry powder
100g white chocolate, melted

FOR THE VANILLA CRUMB

100g unsalted butter, melted
170g plain flour
110g caster sugar
70g cornflour
1 teaspoon vanilla extract

YOU WILL NEED
large tray or plate lined with greaseproof baking parchment

1. First prepare the Vanilla Crumb. Preheat the oven to 180°C/ fan 160°C (350°F) Gas 4. Mix together all the ingredients by hand in a bowl until resembling fine breadcrumbs. Tip onto a baking sheet lined with greaseproof baking parchment and bake in the preheated oven for 20 minutes until pale but cooked. Fork through the mixture as it cools to create fine crumbs. Set all aside to cool. You can store any leftovers in an airtight container for up to 2 weeks or in the freezer for up to 1 month.

2. Using your hands, finely crumble the cake sponge into a mixing bowl. Mix in the jam with a wooden spoon to form a dough-like mixture. Roll the mixture into 10–12 balls (the size of ping pong balls), then place on the prepared tray or plate and refrigerate for 30 minutes until firm.

3. In a food processor, blitz the vanilla crumb with the strawberry powder. Dip each cake truffle into the melted white chocolate and turn to cover them completely, then roll in the strawberry crumb to coat. Refrigerate for 10 minutes until set. These will last for a good week stored in an airtight container in the fridge.

MAKE YOUR OWN STRAWBERRY JAM Stir together 400g frozen strawberries, 100g caster sugar, 12g pectin powder, and a small squeeze of fresh lemon juice in a saucepan and simmer over a low-medium heat for about 10 minutes, stirring, until the fruit has broken down and the jam is thick. Leave to cool. It will keep in the fridge for up to 2–3 weeks.