These no-bake strawberry cake pops (cake balls) are an irresistible treat that combines the classic flavor of rich, creamy cake with the sweet and tart taste of strawberries. Made using freeze-dried strawberries and cake mix, these delectable bites offer a burst of flavor in every bite. With their crisp white and red exterior and delicious interior, these delicate morsels offer a delightful pleasure to both the eyes and the mouth.
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Since their invention a few years ago, cake pops have been a hit with avid bakers and partygoers alike. These delicious and fun strawberry cake pops are sure to be a favorite with your friends and family.
Using your favorite boxed cake mix, cream cheese to bind everything together, and freeze-dried strawberries, you can whip up these sweet treats in no time.
Serve individually as strawberry cake balls or on a stick as cake pops - either way they will be sure to impress everybody at your next event!
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Why You’ll Love This Recipe
Who doesn't love cake? Well, if you're looking for a special treat that combines the deliciousness of strawberries with the extra goodness of cake, then you are in luck! Strawberry cake pops are incredibly easy to make and just as tasty to eat. I think you'll love this recipe, and here are a few reasons why:
- No need to pre-bake a cake! This recipe uses a mixture of heat-treated cake mix and cream cheese to make delightful no-bake cake pops.
- They're quick and easy to make, with minimal ingredients, so you can whip up a sweet treat in no time at all.
- These pretty treats can be decorated according to any occasion or party theme. The red and white theme I chose for this recipe is great for Valentine's Day or 4th of July, but you can easily customize the look with sprinkles, icing, or whatever other decorations you have in mind.
- They freeze well and make a perfect snack on the go! Get ready to have your taste buds tantalized today with this yummy strawberry cake pop recipe!
What You’ll Need To Make Strawberry Cake Pops
Cake mix: Your favorite boxed cake mix will work great for this recipe. I used Betty Crocker vanilla cake mix, but yellow cake mix, white cake mix, or strawberry cake mix will work well too.
Cream cheese: This helps to bind all the ingredients together, making it easier to shape the mixture into balls.
Freeze-dried strawberries: Look for these at health food stores or online. They come in a little bag and add a great flavor and texture to the cake pops. I prefer freeze dried strawberries over fresh strawberries because they don't make the cake pops soggy.
Vanilla melting wafers: I like to use Ghirardelli white vanilla melting wafers for this recipe as they yield consistent results and are easy to use. You could also use white chocolate chips, but you will need to temper them first.
Colored candy melts: These come in a variety of colors, so you can choose whatever color you like. I used Wilton red candy melts to decorate these strawberry cake balls.
Sprinkles and/or decorations: If desired, you can use sprinkles, edible glitter, or other decorations to make your cake pops even more festive. I used a few crushed freeze-dried strawberries to decorate the outside of my cake pops.
Step-By-Step Instructions
Once you have all the ingredients gathered and ready to go, making these strawberry cake pops is a breeze. Here's how you do it:
Step 1: You will need to heat treat the cake mix before you begin to kill any bacteria. To do this, preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius), line a baking sheet with parchment paper, spread the cake mix onto the parchment paper, and bake for 5-10 minutes. Set aside to cool completely.
Step 2: While the cake mix cools, add the softened cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth and creamy.
Step 3: Add the cooled cake mix to the bowl with the cream cheese and stir everything together with a spoon or spatula until barely combined. Then mix with a hand mixer on medium speed until a smooth dough forms.
Step 4: Roughly chop the freeze dried strawberries then fold them into the dough mixture.
Step 5: Cover the bowl with plastic wrap and refrigerate the dough for 2 hours.
Step 6: Line two baking sheets with parchment paper. Using a 1½ tablespoon cookie scoop, drop balls of dough onto the baking sheets (about 10 balls per sheet).
Step 7: Using your hands, roll each scoop of dough into a smooth ball and set them back on the tray to rest for 15-20 minutes.
Step 8: Melt the vanilla wafers according to the package directions. You can use a double boiler or microwave.
Step 9: Next, dip the dough balls. If making cake balls, dip the end of a lollypop stick into the melted wafers and insert about halfway into the cake ball. If making cake pops, insert a fork into the cake ball. Then dip the ball into the melted vanilla wafers, lift it out and tap it lightly against the side of the bowl to remove excess coating, then place each ball back on the baking sheet to set.
Step 10: Repeat for the rest of the dough balls. Place each ball about 2 inches apart on the baking sheets. If adding sprinkles or crushed freeze-dried strawberries, sprinkle these over the top of half of the balls before the coating sets.
Step 11: Place the red candy melts in a microwave-safe piping bag and heat on a low setting until fully melted.
Step 12: Carefully snip a tiny corner off the piping bag and delicately drizzle it over the remaining cake balls. Allow to set completely before serving.
Tips & Tricks For Making The Best Strawberry Cake Pops
While this cake pop recipe is straightforward and simple, here are a few tips and tricks to make the perfect cake pops every time:
- Make sure to heat treat the cake mix before making the dough. This will kill any bacteria that may be present in the cake mix.
- Chill the dough before rolling it into balls. This will make it easier to work with and produce a more consistent texture.
- Make sure you allow the cake balls to rest for 15-20 minutes after rolling them. The dough will expand a bit after being removed from the refrigerator so allowing them to rest before dipping will help prevent cracks in the coating.
- If you don't want to heat treat the cake mix in the oven, you can do this in the microwave. Use a microwave-safe bowl and heat the cake mix for three minutes, stirring every 30 seconds to prevent hot spots.
- I prefer to use high-quality melting wafers like Ghirardelli vanilla or dark chocolate to coat the balls and Wilton candy melts just for decorating. I find that the Wilton candy melts tend to clump faster than the Ghirardelli wafers so you'll get a smoother coating with the Ghirardelli wafers.
Serving Suggestions And Substitutions
These strawberry cake pops are perfect for potlucks, parties or just a fun treat! Serve them on their own or pair them with fresh fruit and a dollop of whipped cream for a delicious dessert.
If you don't have freeze-dried strawberries on hand, I don't recommend using fresh or frozen strawberries. The water content in those strawberries will make the dough too wet and could potentially ruin the recipe. However, you can use other freeze-dried fruits or simply leave them out and use a strawberry cake mix for the strawberry flavor.
If you prefer not to use vanilla wafers, white chocolate will work well too but you will need to temper it first.
How To Store Leftovers
Leftover cake pops should be stored in an airtight container in the refrigerator for up to 5 days.
If you plan on storing them for longer than this, I recommend freezing them. Place the cake pops on a baking sheet and freeze for 1-2 hours. Once they are frozen solid, transfer them to an airtight container and freeze for up to 3 months.
When ready to serve, simply thaw at room temperature for about 1-2 hours.
Frequently Asked Questions
Yes! Cake pops without the sticks are just cake balls. If you want to make cake balls, you can use a fork to dip the balls in the melted vanilla wafers instead of using lollypop sticks.
Dip the tip of your lollypop sticks into the melted vanilla wafers before inserting them into the cake balls. This will help keep the sticks in place and prevent the cake balls from falling off.
Yes, it is important to heat treat the cake mix before making the dough. This will kill any bacteria that may be present in the cake mix and make it safe to eat raw. You can do this in the oven or microwave, depending on your preference.
Yes, you can use any flavor of boxed cake mix that you prefer. Just make sure to follow the heat-treating instructions before using cake mix in any recipe that won't be cooked.
No, I don't recommend using fresh or frozen fruit in this recipe. The water content in those fruits will make the dough too wet and could potentially ruin the recipe.
Tools And Equipment For This Recipe
Glass Mixing Bowls: These glass mixing bowls are super versatile. You can use them for mixing, storing, and serving.
KitchenAid Hand Mixer: This hand mixer is my go-to for mixing everything from cake mix to cheese balls. It's powerful, easy to use, and easy to clean.
Baking Tray: This non-stick baking tray is perfect for laying out your dipped cake balls to set. It's also great for making cookies or other baked goods.
📖 Recipe
No-Bake Strawberry Cake Pops (Cake Balls)
Ingredients
- 15.25 ounce vanilla cake mix
- 8 ounces cream cheese softened
- ½ cup freeze-dried strawberries roughly chopped
- 20 ounces Ghirardelli white vanilla melting wafers
- ½ cup Wilton red candy melts
- Sprinkles or extra strawberries to decorate
Instructions
- You will need to heat treat the cake mix before you begin to kill any bacteria. To do this, preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius), line a baking sheet with parchment paper, spread the cake mix onto the parchment paper, and bake for 5-10 minutes. Set aside to cool completely.
- While the cake mix cools, add the softened cream cheese to a large bowl and beat with a hand mixer on medium speed until smooth and creamy.
- Add the cooled cake mix to the bowl with the cream cheese and stir everything together with a spoon or spatula until barely combined. Then mix with a hand mixer on medium speed until a smooth dough forms.
- Roughly chop the freeze dried strawberries then fold them into the dough mixture.
- Cover the bowl with plastic wrap and refrigerate the dough for 2 hours.
- Line two baking sheets with parchment paper. Using a 1½ tablespoon cookie scoop, drop balls of dough onto the baking sheets (about 10 balls per sheet).
- Using your hands, roll each scoop of dough into a smooth ball and set them back on the tray to rest for 15-20 minutes.
- Melt the vanilla wafers according to the package directions. You can use a double boiler or microwave.
- Next, dip the dough balls. If making cake balls, dip the end of a lollypop stick into the melted wafers and insert about halfway into the cake ball. If making cake pops, insert a fork into the cake ball. Then dip the ball into the melted vanilla wafers, lift it out and tap it lightly against the side of the bowl to remove excess coating, then place each ball back on the baking sheet to set.
- Repeat for the rest of the dough balls. Place each ball about 2 inches apart on the baking sheets. If adding sprinkles or crushed freeze-dried strawberries, sprinkle these over the top of half of the balls before the coating sets.
- Place the red candy melts in a microwave-safe piping bag and heat on a low setting until fully melted.
- Carefully snip a tiny corner off the piping bag and delicately drizzle it over the remaining cake balls. Allow to set completely before serving.
Nutrition
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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