Preheat the oven to 350 degrees F.
In a bowl, combine the eggs, oil and water. Whisk together to combine.
Pour the strawberry cake mix into the wet ingredients and mix together until fully combined. 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.
Remove the cake from the oven and allow to cool completely.
In a bowl, combine the cream cheese, powdered sugar, vanilla extract and heavy cream. Whisk together until fully combined.
Combine the strawberry cake with the cream cheese frosting, breaking up the cake into smaller pieces as you mix.
Use a cookie scoop with a measurement of 1 tbsp and scoop out pieces of cake.
Roll the cake into a ball using your hands and transfer to a parchment paper lined baking sheet.
Transfer the strawberry cake balls to the freezer for 30 minutes.
Place the white candy melts in a microwave safe bowl and microwave in 30 second intervals until fully melted. Dip the lollipop stick into the melted candy melts first, then intert into a cake ball.
Dip the cake ball into the melted candy melts to coat completely. Allow the excess chocolate to drip off.
Immediately top with sprinkles.
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.
Once the cake pops have completely dried, serve and enjoy.