Easy Strawberry Cake Pops
These Strawberry Cake Pops are simple, easy to make and incredibly delicious. It resembles the freshness and decadence of a chocolate covered strawberry when you bite into it.
Cake Pops are the perfect sweet treat.
Most importantly, they are easy to make and absolutely delicious no matter what flavor it is.
However, this Strawberry Cake Pop flavor is extra tasty when dipped in the melted dark chocolate.
The flavor resembles a chocolate covered strawberry.
Ingredient Notes
- Strawberry Cake Mix – A homemade cake will also work in this recipe if you prefer to make it from scratch
- Vanilla Frosting or Strawberry Frosting – You can also make your favorite homemade frosting, but buying store-bought make this a little easier and saves time
- Dark Chocolate Melts – These work incredibly well for coating the cake pops and contrasts the strawberry flavor nicely
- Freeze Dried Strawberries – I get mine at Trader Joe’s because they are reasonably priced there, however, you can also get them off of Amazon
- Cake Pop Sticks – A great price for the large amount in this package
What are Cake Pops?
Cake Pops are bite-sized cake balls on a stick.
The cake is mixed with frosting to create a moist center. Next, the cake pop ball is dipped in melted chocolate and topped with a decoration of choice.
If you want to try different cake pop flavors, try one of these recipes: Chocolate Cake Pops, Brownie Cake Pops, Orange Cake Pops, Red Velvet Cake Pops or Lemon Cake Pops.
Key Factors in a Good Cake Pop
Easy to Make. These Strawberry Cake Pops are simple and easy to assemble.
By using a box mix for the cake, this recipe is foolproof. In addition, you can use store-bought frosting instead of making it from scratch.
The texture. Moist, fudgy and indulgent!
The cake pop center flawlessly contrasts the crunch of the chocolate shell and freeze-dried strawberries on the outside.
Irresistible flavor. Every bite is a chocolate lover’s dream.
It’s like a chocolate covered strawberry in cake form. The chocolate coating pairs perfectly with the moist, strawberry cake in the center.
Step by Step Process for Making Strawberry Cake Pops
The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.
Frequently Asked Questions
Yes! Any brand will work, just make sure it is about 13.25-15 oz.
You can use avocado oil, a light olive oil, vegetable oil or canola oil. However, melted butter will also work at a 1:1 ratio.
Yes, if you don’t chill the batter, the cake pop won’t be able to hold up on the cake pop stick.
You can, however, it will take longer for the chocolate to harden and will create a thicker layer around the cake center. I highly recommend using chocolate candy wafers.
Store in an airtight container in the fridge for up to 14 days.
Easy Strawberry Cake Pops
Ingredients
- 13.25-15 oz Strawberry Cake Mix, plus ingredients to make the boxed cake mix
- 1 cup Vanilla or Strawberry Frosting
- 10 oz Dark or Milk Chocolate Melting Wafers, You can also use pink color wafers
- 1 cup Freeze-dried Strawberries, crushed, for topping
Equipment
- 24 Cake Pop Sticks
- 1 electric hand mixer
Instructions
- Prepare and bake the strawberry cake mix according to package instructions. (Note: I typically substitute the water for milk for added richness)
- Once the cake is baked, let cool completely in the pan before transferring to a cooling rack
- Crumble the cake into a separate, large mixing bowl
- Add about 1 cup of vanilla or strawberry frosting
- Use the electric hand mixer to combine the cake and frosting
- If needed, add an additional 1/4 cup of frosting until it reaches a smooth texture that can be rolled into a ball (I used almost 1.5 cups of frosting)
- Once combined and at the desired texture, chill the cake pop batter in the fridge for 30 minutes
- After chilling, scoop about 1.5 tbsp of the cake pop batter and roll into a ball. Then place on a baking sheet lined with parchment paper
- Repeat until all the dough has been used
- Place the baking sheet in the fridge while you melt 1/4 cup of the chocolate wafers
- Melt the chocolate wafers in a microwave safe dish. Heat in 30 second intervals, mixing in between each until all is melted
- Remove the cake pop balls from the fridge
- Dip the end of a cake pop stick into the melted chocolate then into the cake pop ball. Place back on the parchment paper
- Repeat until a stick has been placed in each cake pop
- Put the baking sheet back into the fridge to chill for 30 minutes or in the freezer for 20 minutes. This gives plenty of time for the chocolate to harden
- Remove from the fridge/freezer
- Melt 1-1.5 cups of the chocolate melts in a microwave-safe dish at 30 second intervals (stirring between each to avoid overheating)
- Dip each cake pop into the melted chocolate until covered
- Let the excess chocolate drip off
- Place back on the parchment paper and immediately top with crusted freeze-dried strawberries before the chocolate hardens
- Repeat steps 18-20 until all cake pops are coated
- Let the cake pops set completely at room temperature. You can also place them in the fridge so that they get a nice crunch on the chocolate coating
- Enjoy!