Strawberry Cake Pops: The Pink, Bite-Sized Treats That Steal Every Party
Moist, pink, bite-sized strawberry cake balls coated in smooth white chocolate and decorated with sprinkles. These homemade Strawberry Cake Pops are perfect for birthday parties, baby showers, or any celebration. Made from scratch or with a box mix—no baking degree required!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 10 minutes
- Yield: 35-40 cake pops
- Category: Dessert / Sweet Snack
- Method: No-Bake (after cake is baked)
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Strawberry Cake:
-
1 3/4 cups all-purpose flour
-
1/2 cup freeze-dried strawberry powder (from 1.5 oz freeze-dried strawberries)
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
1/2 cup unsalted butter (softened)
-
1 cup granulated sugar
-
2 large eggs (room temperature)
-
1/2 cup buttermilk (room temperature)
-
1 teaspoon vanilla extract
-
2 tablespoons strawberry puree (strained)
For the Binder:
-
1/2 cup strawberry frosting (store-bought or homemade)
For the Coating:
-
24 oz white chocolate melting wafers
-
1 tablespoon coconut oil or vegetable shortening
-
35-40 lollipop sticks
For Decoration:
-
Sprinkles, edible glitter, or crushed freeze-dried strawberries
Instructions
-
Bake the cake: Preheat oven to 350°F. Grease a 9×13-inch pan. Prepare strawberry cake (from scratch or box mix). Bake until a toothpick comes out clean. Cool completely.
-
Crumble the cake: Break the cooled cake into a large bowl. Crumble with your hands into fine, uniform crumbs.
-
Add frosting: Mix in 1/2 cup strawberry frosting until the mixture feels like soft cookie dough. Squeeze a handful—it should hold together.
-
Roll into balls: Use a 1-inch cookie scoop. Roll each portion into a smooth ball. Place on parchment-lined baking sheet.
-
Chill: Refrigerate for at least 2 hours (or freeze for 30 minutes).
-
Insert sticks: Melt 1/4 cup white chocolate. Dip the tip of each stick into chocolate. Insert halfway into each cake ball. Refrigerate for 15 minutes.
-
Melt coating: In a deep mug, combine white chocolate wafers and coconut oil. Microwave in 20-second bursts, stirring until smooth.
-
Dip: Dip each cake pop into melted chocolate, tap off excess, add sprinkles while wet, and stand upright in a cake pop stand.
-
Set: Let set at room temperature for 15-20 minutes until coating hardens.
Notes
-
Use freeze-dried strawberries, not fresh – fresh adds too much moisture.
-
Chill twice – before inserting sticks and after. Cold cake pops dip perfectly.
-
Thin your chocolate – coconut oil creates a smooth, glossy coating.
-
Do not refrigerate to set – condensation causes sweating.
-
Make ahead – undipped cake balls can be refrigerated for up to 1 week.
-
Storage – keeps at room temperature for 5 days, refrigerated for 2 weeks, or frozen for 3 months.