Strawberry Cake Pops

These strawberry cake pops will absolutely melt in your mouth when you bite into them. They’re made with boxed strawberry cake mix and cream cheese frosting then dipped into white chocolate for the perfectly delicious treat. When I made these, I really wanted a treat that reminded me of these strawberry cheesecake cake pops I had at a wedding and that’s why I decided to incorporate cream cheese frosting into the recipe. These cake pops make the most adorable Valentine’s Day treat along with these Chocolate Covered Graham Crackers with Nutella and Strawberries and these Iced Shortbread Valentine Cookies.

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Ingredients

• Boxed Strawberry Cake Mix – Mix the cake mix together with the rest of the ingredients according to the packaging instructions.
• White Candy Melts – Melt the white candy melts or white chocolate in the microwave in 30 second intervals until fully melted.
• Sprinkles – Sprinkle each cake pop with red sanding sugar or your sprinkles of choice.

Roll the chilled cake balls into a 1 tbsp sized ball before dipping them into melted white candy melts.

How To Make Strawberry Cake Pops

1. Preheat the oven to 350 degrees F.
2. In a bowl, combine the eggs, oil and water. Whisk together to combine.
3. Pour the strawberry cake mix into the wet ingredients and mix together until fully combined.
4. Transfer to a greased baking pan and bake at 350 degrees F for 28-31 minutes or until a toothpick inserted down the center comes out clean. Add an additional 3-5 minutes of baking time if using dark or coated pans. Follow the instructions on the cake mix box.
5. Remove the cake from the oven and allow to cool completely.
6. In a bowl, combine the cream cheese, powdered sugar, vanilla extract and heavy cream. Whisk together until fully combined.
7. Combine the strawberry cake with the cream cheese frosting, breaking up the cake into smaller pieces as you mix.
8. Use a cookie scoop with a measurement of 1 tbsp and scoop out pieces of cake.
9. Roll the cake into a ball using your hands and transfer to a parchment paper lined baking sheet.
10. Transfer the strawberry cake balls to the freezer for 30 minutes.
11. Place the white candy melts in a microwave safe bowl and microwave in 30 second intervals until fully melted.
12. Dip the lollipop stick into the melted candy melts first, then intert into a cake ball.
13. Dip the cake ball into the melted candy melts to coat completely. Allow the excess chocolate to drip off.
14. Immediately top with sprinkles.
15. Poke small holes into a box (I’m using a cardboard diaper box but any box will work) and place the cake pops upright on the box to dry.
16. Once the cake pops have completely dried, serve and enjoy.

What Kind Of Cake Mix Should I Use?

For this recipe, I’m using Duncan Hines Moist Strawberry Supreme Cake Mix. It can be found at almost any supermarket in the baking aisle. It’s important to ensure that you read the ingredients necessary to make the cake which are right on the box and follow the baking timing and instructions on the box as well.

Recipe Notes

• The cake balls should be firm, otherwise they won’t hold their shape. Therefore, it’s best to work in batches and leave the cake balls in the freezer until you’re ready to begin dipping the next batch.
• Candy melts are the best option if you want a smooth texture for your cake pops. However, you may use white chocolate chips if you add 1 tbsp of coconut oil to each 8 oz of white chocolate chips you’re melting.
• Each cake pop is made up of 1 tbsp of the cake mixture, otherwise it will be too heavy to hold its’ weight on the lollipop sticks.