These Strawberry Cake Pops are sweet, moist, and fun to make! Made with tender strawberry cake and coated in candy melts, they’re a perfect treat for parties, gifts, or any special occasion.
Strawberry Cake Pops turn classic cake into a fun, bite-sized treat. Moist strawberry cake is shaped into small balls, placed on sticks, and coated with candy melts for a colorful and festive presentation.
These cake pops are perfect for parties, school events, or holiday celebrations. You can easily customize them with sprinkles, drizzles, or other decorations to match any theme or occasion. They are so fun for Valentine’s Day, baby showers, birthday parties and more.
The kids love when I make the Best Cake Pop Recipes and they are easy enough for busy moms. For more strawberry desserts, try Strawberry Cake Mix Cookies.
Table of contents
Why We Love This Recipe
- Fun and Festive: Bite-sized and colorful, they’re perfect for parties, gifts, or special occasions.
- Moist and Flavorful: The strawberry cake stays soft and sweet in every pop.
- Customizable: Decorate with chocolate, candy melts, sprinkles, or themed toppings for endless creativity.
- Easy to Share: Perfect for handing out at events or enjoying as a sweet treat without utensils.
- Kid-Friendly: Fun for kids to help make and decorate, adding an interactive element to baking.
Ingredients
- Strawberry Cake Mix: The base for the cake pops, providing sweet, fruity flavor and a soft, moist texture.
- Unsalted Butter, softened: Adds richness and helps keep the cake tender.
- Cream Cheese, softened: Used in the frosting or cake mixture to create a creamy, smooth texture.
- Vanilla Extract: Enhances the overall flavor and complements the strawberry taste.
- Powdered Sugar: Sweetens and stabilizes the cream cheese frosting, making it easy to mix into the cake.
- White Candy Melts: Used to coat the cake pops for a smooth, colorful finish that can be decorated with sprinkles.
- Lollipop Sticks: Essential for turning cake balls into pops, making them easy to dip, decorate, and serve.
Get the complete ingredient list at the bottom of the post.
Variations
- White chocolate. Substitute white chocolate chips instead of candy melts. You can use food coloring if you prefer different colors.
- Chocolate Chips. Milk chocolate or dark chocolate can be used instead of white chocolate.
- Chocolate Cake. Chocolate fans will love this recipe made with chocolate cake and dipped in melted chocolate.
- Vanilla Cake. Try using this instead of strawberry cake.
- Sprinkles. We used pink sprinkles but any color can be used. This is an easy way to adapt the recipe for any occasion.
How To Make Strawberry Cake Pops
Step 1. Make the strawberry cake batter according to the box instructions. Then let the cake cool in the cake pan.
Step 2. Combine the butter and cream cheese in a large bowl using a mixer on high speed until smooth and fluffy. Then add in the vanilla extract and combine. Gradually add the powdered sugar.
Step 3. Crumble the cake. Make sure to remove the outside layer and throw it away.
Step 4. Mix the frosting and cake crumbs together. You want the mixture to be moist but still be able to form it into balls.
Step 5. Form the cake balls and place on a lined cookie sheet. I used a cookie scoop.
Step 6. Melt the candy in a small microwave safe bowl. Dip each cake pop stick into the melted candy and then place them into the cake balls about halfway. Put them on a lined baking sheet with parchment paper.
Step 7. Place in the freezer for 10-15 minutes. Dip the cake pop in melted candy. Place in Styrofoam block to dry. You can also poke small holes into a cardboard box to store them upright.
Step 8. Top with sprinkles if desired and allow to set.
Storage
Room Temperature: Store undecorated cake pops in an airtight container for up to 2 days. Avoid humid areas to prevent them from becoming sticky.
Refrigerator: Decorated cake pops should be kept in the fridge in an airtight container for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Freezer: Cake pops can be frozen for up to 2 months. Wrap each pop individually in plastic wrap and place in an airtight container. Thaw in the refrigerator or at room temperature before serving.
Pro Tips
- Thin the candy coating: If the melted candy is too thick, add a small amount of vegetable oil or coconut oil to make it easier to dip and achieve a smooth finish.
- Cool the cake completely: Allow the baked cake to cool entirely before mixing it with the frosting to prevent it from becoming too soft or sticky.
- Use a cookie scoop: A cookie scoop makes forming evenly sized cake balls quick and consistent, ensuring uniform pops.
- Chill before dipping: Freeze the cake balls for 10–15 minutes before dipping in melted candy to help them hold their shape and prevent cracking.
- Insert sticks carefully: Dip the lollipop sticks slightly into the melted candy before inserting into the cake balls. This helps secure the stick in place.
- Decorate promptly: Add sprinkles or decorations immediately after dipping, while the candy coating is still wet, for best results.
- Avoid moisture: Make sure the cake balls are dry on the outside before dipping to prevent the candy coating from seizing.
More Cake Pop Recipes
- Starbucks Chocolate Cake Pops
- Starbucks Lemon Cake Pops Recipe
- Pumpkin Cake Pops Recipe
- Thanksgiving Cake Pops Recipe
- Oreo Cake Pops
- Halloween Cake Pops
Go ahead and make these fun and tasty homemade strawberry cake pops. Then come back and leave a comment and star rating review.
Strawberry Cake Pops
Ingredients
- 1 box Strawberry Cake Mix 15 oz *Plus ingredients to prepare the cake on the back of the box
- ½ cup unsalted butter softened
- 4 oz Cream Cheese softened at room temperature
- 1 tsp Vanilla Extract
- 1 ½ cup Powdered Sugar
- 16 oz. White Candy Melts
- .25 cup Pink Sprinkles optional
- 2 Lollipop Sticks
Instructions
- Make cake and bake according to box instructions in a 9X13 pan. Then let the cake cool at room temperature.
- Beat the butter and cream cheese together in a large bowl until smooth and fluffy. Then add in the vanilla extract. Then slowly add in the powdered sugar until it’s all combined and smooth.
- Remove the cake from the pan. Remove the outside layer from the cake and throw it away. Crumble up the remaining cake into a large bowl.
- Add approximately 1-1 ½ cup of the frosting to your crumbled cake and stir everything together until well combined. You want the mixture to be moist but still be able to form it into balls. Shape mixture into about 24-36 cake balls (depending on their size) and place on a lined cookie sheet. I used a cookie scoop to ensure that each one is approximately the same size.
- Put the white candy melts in a small microwave safe bowl and microwave for 30 seconds, then stir. Then continue to heat in 30 second intervals stirring between each one until the candy melts are fully melted and creamy.
- Dip each cake pop stick into the melted candy and then place them into the cake balls about halfway into the balls. Then place in the freezer for 10-15 minutes (do not freeze for longer than 15 minutes).
- After the cake pops have been chilled, dip each cake pop into the melted candy melts (you may need to re-melt it if it has solidified some). Make sure that the candy covers the cake pop completely. Allow the excess melted candy to drip off back into the bowl.
- Then place the stick of cake pops in a block of styrofoam while the candy dries and solidifies. Add the sprinkles immediately before the candy dries.
- Continue until all the cake pops have been covered. Once all the cake pops are dry, they are ready to serve and enjoy!
Noticed the recipe only called for 2 lollipop sticks? Is this a typo? I think you would need at least 24 ?
Yes that is just a type-o. I’l go fix it. thanks!