Description
These delightful Strawberry Cake Pops are a perfect treat for Valentine’s Day or any special occasion. Made from a moist strawberry cake base, mixed with vanilla frosting and coated in smooth, colored vanilla melting chocolate, they are both fun to make and delicious to eat. The pops are decorated with festive sprinkles, making them visually appealing and perfect for parties or gifts.
Ingredients
Scale
Cake Ingredients
- 1 package strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil or canola oil
- 3 large eggs
Mixing and Coating
- 2 tablespoons canned white, vanilla, or cream cheese frosting
- 20 ounces vanilla melting chocolate or almond bark
- Pink or red food coloring gel (for half of the cake pops)
- Valentine’s Day sprinkles
Instructions
- Prepare the Cake: Preheat your oven and prepare the cake mix according to package instructions by combining the strawberry cake mix, water, oil, and eggs. Pour the batter into a 9×13-inch baking pan and bake as directed on the package.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely to ensure it is easy to crumble and handle.
- Crumble the Cake: Using a fork, crumble the entire cooled cake into fine crumbs in a large mixing bowl.
- Add Frosting and Mix: Add 2 tablespoons of frosting to the cake crumbs. Mix thoroughly using your hands or an electric mixer until the crumbs hold together and form a ball. Add a little more frosting if needed for proper consistency.
- Form Cake Balls: Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Insert Sticks: Melt a small amount of almond bark or melting chocolate in the microwave. Dip the tip of each cake pop stick into the melted chocolate and then insert it into each cake ball. Refrigerate the pops for 1 hour to firm up.
- Color the Coating: Melt the remaining almond bark in the microwave and divide it into two separate bowls. Add pink or red food coloring gel to one bowl and stir until the desired shade is achieved.
- Coat the Cake Pops: Dip each cake pop into the melted chocolate to completely coat it. Scrape off excess chocolate on the side of the bowl. Repeat for all cake pops. Place them upright in a holder or foam base to allow the coating to harden.
- Decorate and Chill: Quickly sprinkle Valentine’s Day sprinkles onto the cake pops before the chocolate hardens. Allow the coating to fully set, then chill the cake pops until ready to serve.
Notes
- Make sure the cake is completely cooled before crumbling to avoid a soggy mixture.
- If the cake balls are too crumbly after adding frosting, add a small additional amount of frosting to help bind them.
- Use a foam block or cake pop stand to keep pops upright while coating sets.
- For different colors or flavors, try using different food coloring gels or melting chocolate varieties.
- Store cake pops in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cake pop
- Calories: 140
- Sugar: 18g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
