Strawberry Cake Pops Recipe
User Reviews
4.3
Strawberry Cake Pops Recipe
Description
Begin by preparing a boxed strawberry cake mix according to package instructions and bake it in a 9x13-inch pan. After allowing the cake to cool fully, crumble it into fine pieces using a fork, then mix in white frosting incrementally until the crumbled cake holds together and can be rolled into firm balls.
The cake balls are formed about 1 inch in diameter and chilled to firm up. Next, a small amount of milk chocolate chips is melted, which is used to dip lollipop sticks before inserting them into the cake balls, helping them stay in place. After chilling again, the cake pops are coated with melted milk chocolate, with excess allowed to drip off, and quickly decorated with sprinkles before the chocolate hardens.
This process creates uniform bite-sized treats combining moist cake with a smooth chocolate coating, ideal for parties or as handheld desserts. They can be stored at room temperature or chilled, with freezing possible for longer preservation.
Storing in an airtight container helps maintain freshness, and freezing extends shelf life up to three months.
Ingredients
- 15.25 ounces Strawberry Cake Mix (1 box)
- 1 cup water
- ½ cup vegetable oil
- 3 egg large
- 2 tablespoons white frosting
- 12 ounces milk chocolate chips
- Sprinkles optional, for garnish
Instructions
- Prepare the cake mix with the water, oil, and eggs. Bake in a 9x13-inch baking pan according to the package instructions.
- Allow cake to cool completely. Line a baking sheet with parchment paper and set aside.
- Crumble the entire cake in a large bowl with a fork.
- Add the frosting and work it into the cake crumbs with your hands until it forms a ball. Add more frosting, 1 tablespoon at a time, as needed to get the right consistency.
- Roll the dough into 1-inch balls and place them onto the prepared baking sheet.
- Melt a small amount of chocolate chips. Dip skewers into melted chocolate and then push them into the cake pops.
- Refrigerate for 1 hour.
- Melt remaining chocolate chips. Dip each cake pop in melted chocolate, allowing excess to drip off.
- Add sprinkles quickly before chocolate hardens.
- Chill until ready for serving.
Notes
- Store cake pops in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
- For longer storage, cake pops can be frozen for up to 3 months.
- Ensure the cake is completely cool before crumbling to prevent overly sticky texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20people
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1cake pop | |
| Calories | 201kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 161mg | 7% |
| Potassium | 10mg | 0% |
| Sugar | 17g | 34% |
| Vitamin A | 36IU | 1% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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