Strawberry Balls Recipes

STRAWBERRY BLISS BALLS

Steps:

• Watch the quick recipe video before you get started. Please note in the video I use coconut flour instead of desiccated coconut and don't use maple syrup. I also no longer suggest coconut oil in this recipe as it works just fine without it, but you should still get a good idea on how to make the recipe.
• If you wish to see step by step photos of each image you will find these at the top of the blog post.
• Prepare your strawberries, i.e. remove the tops and weigh or measure them. In the recipe I use 200g, this is a rounded cup of sliced strawberries, if you don't cut up your strawberries it may be closer to 1 and a half or 2 cups.
• Place the strawberries and all the other ingredients in a food processor. Whiz, whizz, whizz, it will take some time, be patient. Eventually it becomes a fine paste and come together as a rollable dough.
• At this point, you may need to refrigerate the mx for a short time (30 mins) this will just make it easier to form the strawberry balls. If you have used frozen berries you can probably step this step.
• Use a tablespoon to scoop portions. A tip here is to use a damp tablespoon, this stops the mix sticking to the spoon.
• Using your hands roll the strawberry ball dough into smooth balls. Damp hands will stop the mix sticking to you.
• Roll the balls in desiccated coconut. I do this by putting a few tablespoons of deisccated coconut in a small bowl, and rolling each ball in the coconut to cover it.
• Refrigerate for 2 hrs or overnight before serving.

STRAWBERRY CAKE BALLS

Steps:

• Prepare cake batter and bake as directed. I often use a 9 x 13 cake pan as I find this is easiest.
• Once cake has cooled, scoop it out of the cake pan and into the bowl of an electric mixer.
• Stir together the strawberries and kirsch or jam (if using).
• Add the frosting and the strawberries mixture to the crumbled cake; mix on low to medium speed until a pink dough forms. This can also be done by hand, but may not be mixed as well and will take longer.
• Cover with cling wrap and refrigerate for at least 2 hours, or overnight.
• Roll into @ 1 inch balls and place on parchment paper laying on a sheet pan. Freeze the balls for at least 1 hour.
• Right before removing cake balls from freezer, melt chocolate (if in the microwave, melt in 30 second increments until melted completely).
• Using a fork, dip balls in chocolate and gently flip it around, just until coated. Lift it out with the fork, allowing any excess chocolate to drip off. Decorate as desired, refrigerating immediately after for at least a few minutes.
• We like these best chilled, but they can also be kept at room temperature.

STRAWBERRY FRUIT BALLS

Steps:

• Mix all the ingredients except the 3 ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes.
• Place the 3 ounce box of gelatin in a plate, and roll the shaped strawberries in the gelatin until coated. Place bits of mint leaves to create the stems; secure the stems with a piece of toothpick.

STRAWBERRY BALLS

Steps:

• Beat cream cheese at medium speed of mixer until fluffy.
• Add melted chocolate,beating until smooth.
• Stir in wafer crumbs and preserves,cover and chill 1 hour.
• Shape mixture into 1 inch balls,roll in almonds or powdered sugar.
• Store in airtight container in refrigerator.

CHOCOLATE STRAWBERRY BALLS

Steps:

• In a medium sized bowl beat the cream cheese until smooth.
• Place 1 cup of chocolate chips in a small sized microwave safe bowl. Microwave on high for about 1 1/2 minutes. Remove the chocolate from the microwave. The chips may hold their form, but the will be soft. Stir well.
• Blend the melted chocolate in with the cream cheese.
• Stir the crushed wafers and preserves into the cream cheese and chocolate.
• Cover the bowl and chill for 1 hour.
• Shape the strawberry chocolate into 1 inch balls and roll in one of the following:.
• powdered sugar.
• toasted, finely chopped slivered almonds.
• unsweetened cocoa.
• Place each ball on a wax paper lined cookie sheet.
• Cover the cookie sheet and refrigerate until firm.