Strawberry Cake Pops Recipe

featured chocolate covered strawberry cake pops

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 201kcal

Author: Becky Hardin - Easy Dessert Recipes

These simple, sweet strawberry cake pops are better than Starbucks!

Print Recipe

Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Baking Sheet
Cake Pop Sticks

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

Instructions

Prepare the cake mix with the water, oil, and eggs. Bake in a 9x13-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.

Storage: Store cake pops in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition