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Strawberry Cheesecake Truffle Balls Cake Pops
5 from 9 votes

Strawberry Cheesecake Truffle Balls Cake Pops

Strawberry Cheesecake Truffle Balls Cake Pops are made with a homemade yellow butter cake and fresh strawberry cream cheese frosting, all rolled into white melting wafers.

Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings: 24
Course: Dessert
Cuisine: American

Ingredients

Yellow Butter Cake:
  • 4 egg large
  • 2/3 cup whole milk or buttermilk
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup butter softened, cut into cubes
  • 2 Tablespoons neutral cooking oil generic cooking oil
  • 1/3 cup vanilla pudding mix
Strawberry Cream Cheese Frosting:
  • 1/2 cup butter softened
  • 1 - 8- ounce cream cheese softened, packaged
  • 2 cups powdered sugar
  • 1 cup strawberry diced, fresh
Coating:
  • 2-3 cups white melting wafers Ghirardelli or Wilton
  • Optional:
  • Sparkling Sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. In a small bowl, whisk together eggs, milk, and vanilla.
  3. In a standing mixer, stir together flour, sugar, baking powder, and salt.
  4. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
  5. Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
  6. Take a spatula and scrape the sides of the bowl.
  7. Spread into greased 9 x 13 pan and smooth top with a spatula.
  8. Bake for 28-36 minutes or until cake tester or toothpick placed in the center of the cake comes out clean. Let cool.
  9. To make Strawberry Cheesecake Frosting:
  10. Cream butter and cream cheese until light and fluffy. Add powdered sugar and mix well. Stir in fresh diced strawberries.
  11. To make cake pops:
  12. Crumble the cooled cake into small pieces into a large bowl. Stir in frosting and mix until thoroughly combined.
  13. Roll into 24-30 balls. Place on wax paper lined baking sheet. Optional: place white sticks into the center of a cake pop. Let them chill for 1-2 hours in the refrigerator or 15 minutes in the freezer.
  14. Place the white melting wafers into microwave safe bowl and melt according to package instructions.
  15. Dip the cake balls into the melted wafers, until it is completely covered, only dipping one time. Place on waxed paper, in cake pop holder, or in a styrofoam block.
  16. Let the cake pops set up.