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Strawberry Cake Pops Recipe

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5 from 113 reviews

These delightful Strawberry Cake Pops are a perfect treat for Valentine’s Day or any special occasion. Made from a moist strawberry cake base, mixed with creamy vanilla frosting and coated in smooth, colored vanilla melting chocolate, they are both fun to make and delicious to eat. The pops are decorated with festive sprinkles, making them visually appealing and perfect for parties or gifts.

Ingredients

Cake Ingredients

  • 1 package strawberry cake mix
  • 1 cup water
  • 1/2 cup vegetable oil or canola oil
  • 3 large eggs

Mixing and Coating

  • 2 tablespoons canned white, vanilla, or cream cheese frosting
  • 20 ounces vanilla melting chocolate or almond bark
  • Pink or red food coloring gel (for half of the cake pops)
  • Valentine’s Day sprinkles

Instructions

  1. Prepare the Cake: Preheat your oven and prepare the strawberry cake mix according to package instructions by combining the cake mix, water, vegetable or canola oil, and eggs. Pour the batter into a 9×13-inch baking pan and bake as directed on the package, typically about 30 minutes.
  2. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan. Cooling is important to ensure the cake can be crumbled easily without becoming soggy.
  3. Crumble the Cake: Using a fork, crumble the entire cooled cake into fine crumbs inside a large mixing bowl, making sure there are no large chunks.
  4. Add Frosting and Mix: Add 2 tablespoons of your chosen frosting to the cake crumbs. Mix thoroughly using your hands or an electric mixer until the mixture holds together and forms a dough-like consistency. Add a little more frosting if necessary to achieve proper binding.
  5. Form Cake Balls: Roll the cake mixture into 1-inch diameter balls and place them on a baking sheet lined with parchment paper.
  6. Insert Sticks: Melt a small amount of almond bark or melting chocolate in the microwave. Dip the tip of each cake pop stick into the melted chocolate, then insert it into each cake ball about halfway through to secure. Refrigerate the cake pops for 1 hour to allow them to firm up properly.
  7. Color the Coating: Melt the remaining almond bark or melting chocolate in the microwave. Divide it into two bowls. To one bowl, add pink or red food coloring gel and stir thoroughly until you reach the desired color shade.
  8. Coat the Cake Pops: Dip each cake pop into the melted colored or white chocolate to fully coat it. Scrape off any excess chocolate against the side of the bowl to avoid thick layers. Place the dipped cake pops upright in a holder or foam base to let the coating harden.
  9. Decorate and Chill: While the coating is still wet, quickly sprinkle Valentine’s Day sprinkles onto the cake pops. Allow the coating to fully set at room temperature or briefly in the refrigerator. Chill the cake pops until ready to serve.

Notes

  • Make sure the cake is completely cooled before crumbling to avoid a soggy mixture.
  • If the cake balls are too crumbly after adding frosting, add a small additional amount of frosting to help bind them.
  • Use a foam block or cake pop stand to keep pops upright while coating sets.
  • For different colors or flavors, try using different food coloring gels or melting chocolate varieties.
  • Store cake pops in an airtight container in the refrigerator for up to 3 days.

Find it online: https://myweeklyrecipes.com/strawberry-cake-pops-recipe/