Moist Strawberry Cake Pops Recipe
These Strawberry Cake Pops are simple, easy-to-make and incredibly delicious. The strawberry cake is moist and filled with a bright strawberry flavor that perfectly complements the rich, chocolate coating. It resembles the freshness and decadence of a chocolate covered strawberry.
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!
Nutrition
Serving: 1cake pop, Calories: 173kcal, Carbohydrates: 25g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 1mg, Sodium: 124mg, Potassium: 70mg, Fiber: 1g, Sugar: 18g, Vitamin A: 6IU, Calcium: 37mg, Iron: 1mg