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+ servings
A top view of cake pops in a red mug.
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5 from 3 votes

Strawberry Cake Pops

A delicious and celebration worth treat that can be colored for any occasion you have. Easy to make and loved by both kids adults.
Prep Time15 mins
Chill time1 hr
Total Time1 hr 15 mins
Course: Candy, Dessert
Cuisine: American
Diet: Halal
Servings: 24 each
Calories: 117kcal
Author: Amira

Equipment

  • one 13x9 pan
  • 24-32 lollipop sticks or cake pop sticks
  • large cookie sheet with parchment paper

Ingredients

  • 1 box strawberry cake mix plus ingredients to make it
  • ½ batch cream cheese frosting
  • 16 oz white candy melts
  • sprinkles of choice
  • cake pop sticks

Instructions

  • Prepare the cake according to package direction in a 13x9 pan. Let the cake cool down completely.
  • Line a large cookie sheet with parchment paper and set aside.
  • Crumble cake with your hands and place in a large bowl. Make sure there are no large lumps.
  • Gradually add frosting over the cake, start by half a cup and mix well with your hands.
  • Form dough into 24 balls and place them on the cookie sheet.
  • Refrigerate for 1 hour, take them out and roll them again to ensure they are smooth and well shaped.
  • Refrigerate again until you are done with melting the candy.

Make the coating:

  • Place candy melts in a small microwave safe glass bowl, or preferably measuring cup, and microwave for 30 seconds. Stir well then microwave for 20 second intervals stirring in between to make sure they melt equally.

Assemble the cake pops:

  • Take your refrigerated cake balls out of the fridge.
  • Dip one candy stick into the coating, about 1 cm in, then insert it about halfway through the cake ball.
  • Dip the cake ball into the coating and cover completely.
  • Let the pop drip excess coating and gently smear it against the edge of the bowl.
  • Decorate with sprinkles and place them upright in a craft foam block or box.
  • Leave them to dry and harden for about an hour.

Notes

  • We need the mixture to be moist but still able to form it into balls. This depends so much on how moist is your cake. So add more frosting as needed.
  • This recipe can yield more than 24, it depends on the size.
  • Use a small ice cream scoop to ensure cake balls are the same size.
  • Make sure the coating covers the cake pops completely including where the cake pop meets the stick so it will not fall off. 
Storage:
  • Leftover strawberry cake pops can be refrigerated in an airtight container lined with paper towel for up to 5 days. 
  • Cake pops also freeze very well which made them great for make-ahead party treats. Wrap in plastic wrap then aluminum foil and freeze individually until hardened then place in a freezer bag or container. Thaw in the fridge overnight before serving. 
Please check the nutrition disclaimer policy.

Nutrition

Calories: 117kcal | Carbohydrates: 20g | Protein: 0.4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.001g | Sodium: 130mg | Potassium: 0.01mg | Sugar: 14g | Calcium: 33mg | Iron: 0.3mg