Cake pops are one of those things that feel way fancier than they actually are, which is exactly my kind of dessert. I made these strawberry cake pops the first time because Valentine’s Day was coming up and I wanted something cute, shareable, and not overly stressful.
Something you could give to your partner, your kids, your coworkers, or that one friend who always brings snacks and deserves recognition. Also, I like desserts you can eat on a stick. It feels efficient.
These turned into my go-to Valentine’s Day treat because they’re pink, festive, and make people smile immediately. Plus, if one cracks or looks a little lumpy, you just add more sprinkles and suddenly it’s “intentional.”
Why I Keep Making This Dish (The Real Reasons)
- Perfect for Gifting: Wrap them up and suddenly you look very thoughtful.
- Portable Dessert: No plates, no forks, no mess.
- Valentine’s Approved: Pink, sweet, and festive without being cheesy.
- Kid-Friendly Chaos: Kids love helping, even if things get messy.
- Make-Ahead Win: I can spread the work over a couple of days.
- Hard to Mess Up: Even the ugly ones taste great.
- Bite-Sized Happiness: Just enough dessert without committing to a whole slice.
Tips I Learned the Hard Way
- Cool the Cake Completely: Warm cake turns into a sticky disaster.
- Don’t Overdo the Frosting: Too much and the cake balls won’t hold their shape.
- Small Is Better: Big cake pops fall off the stick. Ask me how I know.
- Use a Cookie Scoop: Makes them round and saves your sanity.
- Chill Before Dipping: Cold cake pops behave much better in melted chocolate.
- Microwave Chocolate Slowly: 30-second bursts, stir often, no rushing.
- Work in Batches: Chocolate sets fast, so don’t dip all at once.
Variations You Can Mess Around With
- Different Cake Mix: Vanilla, chocolate, or red velvet all work.
- Two-Tone Pops: Half pink, half white for extra flair.
- Chocolate Drizzle: Drizzle dark chocolate over the vanilla coating.
- Flavor Boost: Add a drop of strawberry extract to the cake mix.
- Holiday Sprinkles: Swap Valentine’s sprinkles for any occasion.
- Mini Pops: Make them smaller for parties or classrooms.
How To Make Strawberry Cake Pops?
Ingredients
- 1 package strawberry cake mix
- 1 cup water
- 1/2 cup vegetable or canola oil
- 3 large eggs
- 2 tablespoons canned white, vanilla, or cream cheese frosting
- 20 ounces vanilla melting chocolate or almond bark
- Pink or red food coloring gel
- Valentine’s Day sprinkles
Instructions
Step 1:
Prepare the strawberry cake mix with water, oil, and eggs. Bake in a 9×13-inch pan according to package directions. Let the cake cool completely.
Step 2:
Crumble the cooled cake into a large bowl using a fork until fine crumbs form. Add the frosting and mix with your hands or a mixer until the mixture comes together and can be shaped.
Step 3:
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Melt a small amount of almond bark. Dip the ends of the cake pop sticks into the melted chocolate, then insert them into the cake balls. Refrigerate for 1 hour.
Step 4:
Melt the remaining almond bark and divide into two bowls. Tint one bowl with pink food coloring. Dip each cake pop into the melted chocolate, tapping gently to remove excess. Add sprinkles immediately before the coating sets.
Step 5:
Place upright in a foam block, egg carton, or jar and allow the chocolate to fully harden. Chill until ready to serve.
Strawberry Cake Pops Recipe
Ingredients
Method
- Prepare the strawberry cake mix with water, oil, and eggs. Bake in a 9×13-inch pan according to package directions. Let the cake cool completely.
- Crumble the cooled cake into a large bowl using a fork until fine crumbs form. Add the frosting and mix with your hands or a mixer until the mixture comes together and can be shaped.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Melt a small amount of almond bark. Dip the ends of the cake pop sticks into the melted chocolate, then insert them into the cake balls. Refrigerate for 1 hour.
- Melt the remaining almond bark and divide into two bowls. Tint one bowl with pink food coloring. Dip each cake pop into the melted chocolate, tapping gently to remove excess. Add sprinkles immediately before the coating sets.
- Place upright in a foam block, egg carton, or jar and allow the chocolate to fully harden. Chill until ready to serve.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 230 kcal |
| Carbohydrates | 30 gm |
| Fat | 11 gm |
| Protein | 2.5 gm |
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- As Valentine’s Day gifts in cute little bags.
- On a platter for parties or potlucks.
- Packed into lunchboxes as a surprise treat.
- Displayed upright so everyone can admire them.
- Straight from the fridge when I need something sweet fast.
Storage, Leftovers, and Next-Day Thoughts
- Fridge Friendly: Store in an airtight container for up to 3 days.
- Make Ahead Approved: Best made a day in advance.
- Chocolate Sets Better Over Time: They look cleaner the next day.
- Transport Carefully: Keep them upright to avoid smudging.
- Don’t Freeze: The coating can crack and sweat.
FAQs (Real Questions People Actually Ask)
Can I make these ahead of time?
Yes, absolutely. One or two days ahead works perfectly.
Why are my cake pops falling off the stick?
They’re probably too big or too warm. Chill them longer.
Can I use chocolate chips instead of almond bark?
Yes, but add a little coconut oil so it melts smoothly.
Do I need food coloring?
No, it’s optional. They’re still cute without it.
Can kids help with this?
Definitely. Rolling balls and adding sprinkles is their moment.
How do I get them perfectly round?
A small cookie scoop helps a lot.
Are these good for gifting?
Yes. People lose their minds over them.
