Description
These Strawberry Cake Pops surprise with their delightful flavor and simple prep. Made with strawberry cake mix and a creamy filling, they’re perfect for celebrations or a sweet treat at home.
Ingredients
Scale
- 15.25 ounces strawberry cake mix
- 3 large eggs room temperature
- ⅓ cup vegetable oil
- ¾ cup water
- ¼ cup whole milk
- 4 ounces cream cheese softened
- ¾ cup powdered sugar sifted
- 4-5 teaspoons heavy cream
- 2 teaspoons vanilla extract
- pinch of salt optional
- 24 oz light pink candy melts melted
- red sprinkles for garnish
Instructions
- Preheat your oven to 350°F. Combine the cake mix, eggs, water, milk, and vegetable oil in a bowl until smooth.
- Pour the mixture into a greased 9×13 inch pan and bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool completely.
- Prepare the filling by mixing cream cheese, powdered sugar, heavy cream, vanilla extract, and a pinch of salt until soft and smooth.
- Crumble the cooled cake into small pieces and fold in the creamy filling to form a slightly sticky mixture. Chill if necessary to help with shaping.
- Scoop portions of the mixture and roll them into balls, placing them on a parchment-lined tray. Freeze for about 40 minutes until firm.
- Melt the light pink candy melts in a microwave, stirring until smooth. Add a splash of vegetable oil if needed for consistency.
- Dip the tip of a lollipop stick into the melted candy and insert it halfway into a cake ball.
- Coat each ball in the candy coating, allowing excess to drip off. Take your time for a smooth finish.
- Before the coating sets, add red sprinkles for garnish. Stand the pops upright until fully set.
Notes
Make sure to let the cake cool completely before crumbling to avoid a soggy mixture.
Use high-quality candy melts for the best coating results.
Nutrition
- Serving Size: 1 pop
- Calories: 125
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg