When you need a simple and sweet treat, try this recipe for Strawberry Cake Pops. These chocolate-covered cake pops taste just as good as the ones you can get from Starbucks, but you’ll make them from scratch!
What’s in this Strawberry Cake Pop Recipe?
Made with cake mix, jarred frosting, and chocolate, there’s no faster way to cake pop heaven!
- Strawberry Cake Mix: You can use any brand you like. I used Pillsbury!
- Water: Adds moisture to the cake mix.
- Vegetable Oil: Adds moisture and fat to the cake mix, making the cake super tender.
- Eggs: Add richness and structure to the cake mix.
- White Frosting: Store-bought frosting makes this recipe super easy, but you can use homemade frosting if you prefer. Try this buttercream frosting recipe!
- Milk Chocolate Chips: Create the perfect chocolate coating for these pops!
Pro Tip: Use your hands when mixing the frosting in with the cake to ensure that you’re covering all the cake pieces.
Variations on a Strawberry Cake Pop
If you’re not a fan of milk chocolate, swap out the chips for dark, semisweet, or white chocolate!
You can also customize this recipe using any flavor of cake mix– yellow, white, chocolate, Devil’s food, red velvet, lemon… the possibilities are endless!
The trick to making great cake pops is to let the cake cool completely before crumbling it. The frosting won’t bind to warm cake; it’ll just melt right off!
If you don’t want to use a boxed cake mix, you can make the strawberry cake from scratch. You’ll prepare it with your ingredients, bake it, and then crumble it before mixing it in with the frosting to create the pops. You can use this Homemade Strawberry Cake recipe if you want to make it from scratch.
It’s best to use milk chocolate chips. Make sure you’re using chocolate that melts perfectly. Not all types of chocolate are good for melting.
I highly recommend refrigerating cake pops before dipping them to ensure they are firm and set!
Cake pops can fall apart if you add too much frosting to the crumbled cake, if they are assembled warm, or if you don’t use chocolate to attach the sticks.
It’s all in the frosting! Make sure to use enough frosting in the cake pops to bind everything together, but not so much that they become squishy. You’ll also want to ensure an even chocolate coating on the outside to seal out oxygen and seal in the moisture!
How to Store
Store leftover strawberry cake pops in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
How to Freeze
Freeze strawberry cake pops tightly wrapped in plastic wrap for up to 3 months. Let come to room temperature before enjoying.
Serving Suggestions
These cake pops are delish served with a java chip frappuccino, a cup of hot chocolate, or a strawberry hot cocoa bomb. You can also use them as a garnish for chocolate strawberry cake, chocolate covered strawberry cupcakes, or chocolate covered strawberry cheesecake.
Strawberry Cake Pops Recipe
Ingredients
- 15.25 ounces strawberry cake mix 432 grams (1 box), such as Pillsbury
- 1 cup water 227 grams
- ½ cup vegetable oil 100 grams
- 3 large eggs 150 grams
- 2 tablespoons white frosting 33 grams
- 12 ounces milk chocolate chips 340 grams
- Sprinkles optional, for garnish
Equipment
- Kitchen Scale (optional)
Instructions
- Prepare the cake mix with the water, oil, and eggs. Bake in a 9×13-inch baking pan according to the package instructions.15.25 ounces strawberry cake mix, 1 cup water, ½ cup vegetable oil, 3 large eggs
- Allow cake to cool completely. Line a baking sheet with parchment paper and set aside.
- Crumble the entire cake in a large bowl with a fork.
- Add the frosting and work it into the cake crumbs with your hands until it forms a ball. Add more frosting, 1 tablespoon at a time, as needed to get the right consistency.2 tablespoons white frosting
- Roll the dough into 1-inch balls and place them onto the prepared baking sheet.
- Melt a small amount of chocolate chips. Dip skewers into melted chocolate and then push them into the cake pops.12 ounces milk chocolate chips
- Refrigerate for 1 hour.
- Melt remaining chocolate chips. Dip each cake pop in melted chocolate, allowing excess to drip off.
- Add sprinkles quickly before chocolate hardens.Sprinkles
- Chill until ready for serving.
Notes
- Make sure you’re adding your sprinkles to your chocolate as quickly as possible. Once the chocolate hardens, the sprinkles won’t stick to it!
- You can use other toppings on your cake pops, including sugar sprinkles or chopped nuts, depending on what you like.
- Use your hands when mixing the frosting in with the cake to ensure that you’re covering all the cake pieces.
Recipe was followed. They were a disaster. Fell apart when dipped in chocolate. I’ve made these before from the back of a box and they were perfect. These were suppose to be for the kids for Thanksgiving.