Strawberry Cake Pops
These strawberry cake pops are made super easy with a simple cake mix! Using premade cream cheese frosting is not only easy but provides the perfect combination of flavor. These are better than what you will buy at a bakery or coffee shop.
Equipment
- cookie scoop
- cake pop sticks
- wax paper
Ingredients
- 1 strawberry cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 4 Tablespoons Cream Cheese frosting
- 24 oz Vanilla Almond Bark
- 1/2 cup Pink candy wafers
Instructions
- Bake the cake according to the packages directions
- Let cool for about 15-20 minutes
- Cut in to squares and place in a stand up mixer or large mixing bowl . Blend warm cake up with a mixer until it is crumbled well
- Add 3-4 tablespoons of cream cheese frosting
- Blend until the mixture comes together like a dough
- Using a medium cookie scoop pack the cake mixture into it
- Drop the cake onto a baking sheet lined with wax paper . I was able to get 20 cake balls -See notes
- Melt a small amount of white chocolate and dip the stick into it . Insert the candy coated stick into the center of the cake ball . The almond bark on the stick acts as a glue and holds the stick in during the dipping process.
- Place into the freezer for about an hour . This will make it easier to coat them
- After 1 hour melt your almond bark according to the packages directions. I find a small deep bowl is the easiest for this
- Remove the cake pops from the freezer and carefully dip them into the melted bark completely submerging them . Make sure all sides are coated . If you work slow only take out a few cake pops at a time .
- Drip excess bark off and carefully scrap the bottom on the edge of the bowl to prevent pooling . You want a thin coat on each pop
- Once all the cake pops are dipped place them in the freezer for about 10 minutes to set up .
- Melt a small amount of pink candy wafers . I let it cool slightly and place it in a pipping bag . Remove the cake pops from the freezer and drizzle the tops with the pink candy coating . If you don't have a pipping bag you can use a fork to lightly drizzle the cake pops
Notes
Nutritional information are estimations and can greatly differ in cooking methods, brands and serving sizes .
I drop my cake balls onto a baking sheet . If you have something to stand them up in you can roll them and make them round . Having a flat side makes the process easier .
You can also skip putting the sticks and serve them like cake balls
If the candy coating gets a little too thick you can thin it out a little with a teaspoon of oil .Make sure it stays warm , reheat it if you need to .
Store in a an air tight container for 2-3 days but you can prolong that if you store them in the fridge to 4-5 days
Nutrition
Calories: 337kcalCarbohydrates: 40gProtein: 3gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 7mgSodium: 184mgPotassium: 99mgFiber: 0.1gSugar: 33gVitamin A: 11IUVitamin C: 0.2mgCalcium: 109mgIron: 0.5mg
Tried this recipe?Let us know how it was!