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featured chocolate covered strawberry cake pops

Strawberry Cake Pops Recipe

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 20 people
Calories: 201kcal
Author: Becky Hardin
These strawberry cake pops are so quick and easy to make with boxed cake mix, premade frosting, and melting chocolate!
Print Recipe
US Customary - Metric

Equipment

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

Ingredients

  • 15.25 ounces strawberry cake mix (1 box)*
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 2 tablespoons white frosting **
  • 12 ounces milk chocolate chips
  • 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
    a pink frosted cake in a baking pan.
  • Allow cake to cool completely. Line a baking sheet with parchment paper and set aside.
    a square cake in a baking pan with a pink towel.
  • Crumble the entire cake in a large bowl with a fork.
    Strawberry cake crumbles and frosting in a mixing bowl.
  • 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.
    Scooping up strawberry cake pop batter into a ball.
  • 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
    Cake pop sticks pushed into strawberry cake balls.
  • Refrigerate for 1 hour.
  • Melt remaining chocolate chips. Dip each cake pop in melted chocolate, allowing excess to drip off.
    Dipping strawberry cake pop into melted chocolate.
  • Add sprinkles quickly before chocolate hardens.
    Sprinkles
    chocolate covered strawberry cake pops with sprinkles
  • Chill until ready for serving.

Notes

*If you prefer to make these from scratch, start with my strawberry sheet cake! You can also make cake pops with just about any flavor of cake mix you like.
**I recommend using a standard container of white frosting. Strawberry works too. Different types of homemade frostings may change the texture of the cake balls and their ability to bind, but feel free to experiment.
Tips:
  • The trick to making great cake pops is to let the cake cool completely before crumbling it, because the frosting won't bind to warm cake--it'll just melt right off!
  • Use your hands when mixing the frosting in with the cake to ensure that you’re covering all the cake pieces.
  • 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!
  • I highly recommend refrigerating strawberry cake balls before dipping them to ensure they are firm and set. Otherwise, the weight of the chocolate may cause the cake balls to fall off the stick.
  • 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.
  • 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!
Storage: Store strawberry 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

Serving: 1cake pop | Calories: 201kcal | Carbohydrates: 25g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 161mg | Potassium: 10mg | Sugar: 17g | Vitamin A: 36IU | Calcium: 44mg | Iron: 1mg