I’ll never forget the first time I made Chocolate Covered Strawberry Cake Pops – it was the day before Valentine’s, and I wanted something special to surprise my family. The kitchen smelled like a chocolate-dipped dream as I mixed crumbled strawberry cake with just enough frosting, then rolled them into perfect little bites of happiness. These gorgeous pops are my favorite way to combine elegance with fun – they’re romantic enough for date night yet playful enough for birthday parties or just because. There’s something magical about watching faces light up when you bring out a tray of these chocolate-drizzled gems. Every bite delivers that perfect strawberry-meets-milk-chocolate bliss I first discovered in my grandmother’s strawberry desserts, but in adorable pop form. Honestly, once you see how easy they are to make and how much joy they spark, you’ll be looking for excuses to whip up a batch year-round!
Why You’ll Love These Chocolate Covered Strawberry Cake Pops
Oh my goodness, these cake pops have become my go-to treat for practically every occasion! Let me tell you why they’re absolutely magical:
- They’re shockingly easy – Just crumble, mix, dip and voila! No fancy decorating skills needed
- The flavor combination is heavenly – The sweet strawberry cake with creamy milk chocolate tastes like a romantic dessert but in adorable bite-size form
- Customizable for any event – Change up the sprinkles and suddenly they’re perfect for birthdays, holidays, bridal showers…you name it!
- Best little edible gifts ever – Package them in clear bags with ribbon and watch faces light up with joy
Trust me, once you make these once, you’ll be hooked. They’re like little balls of happiness that just happen to be delicious too!
Ingredients for Chocolate Covered Strawberry Cake Pops
Okay, confession time – I used to think making cake pops required a million specialty ingredients. But nope! These Chocolate Covered Strawberry Cake Pops need just a handful of basics – probably things you already have in your pantry. Here’s exactly what you’ll need (and yes, I learned the hard way that measuring matters with these little guys!):
- 15.25 ounces strawberry cake mix – Just grab your favorite boxed kind – it works perfectly
- 1 cup water – For mixing into the batter
- ½ cup vegetable oil – This makes the cake nice and moist
- 3 large eggs, beaten – Room temp works best for even mixing
- 2 tablespoons white frosting – Packed! This binds our pops together – vanilla or cream cheese both work
- 12 ounces milk chocolate chips – The good stuff! I sometimes cheat and use leftover chocolate from tarts if I have it
- Sprinkles (optional) – Because everything’s better with sprinkles, right?
See? Told ya it was simple! The cake mix handles most of the flavor work for us – genius, right? Just a quick tip: if your frosting seems super stiff, pop it in the microwave for 5 seconds to soften before measuring. Makes mixing way easier! Now, who’s ready to turn this short grocery list into pure magic?
How to Make Chocolate Covered Strawberry Cake Pops
Okay, friends – let’s turn that strawberry cake mix into pure magic! I’ve made these cake pops more times than I can count (my family keeps requesting them), and I’ve nailed down the perfect method. Follow these steps, and you’ll have perfect chocolate-dipped pops every time:
- Bake that cake! Mix your strawberry cake with water, oil, and eggs like the package says, then bake in a 9×13-inch pan. Let it cool completely – I mean completely! Rushing this step leads to crumbly disaster.
- Crumble time! Tear the cooled cake into chunks and crumble between your fingers into a big bowl. Get all those strawberry-scented crumbs nice and even – no big chunks allowed!
- The magic binder Add your frosting a tablespoon at a time, mixing gently with clean hands (yes, hands work best!) until it holds together when squeezed. Too dry? Add more frosting bit by bit.
- Roll with it Scoop about 1 tablespoon of mixture and roll into smooth balls. Place on a parchment-lined baking sheet. This is oddly therapeutic – just wait till you smell that strawberry goodness!
- Stick ’em up Melt a few chocolate chips, dip the tip of each lollipop stick in, then gently push halfway into a cake ball. Chill for 1 hour – this prevents disaster when dipping!
- Dip & thrill Melt remaining chocolate. Working quickly, dip each pop straight down, twirl gently, let excess drip off, then hold upright while drying. Top with sprinkles immediately – they set fast!
- Final chill Stick pops in a foam block or tall glass to set completely – about 30 minutes. Pro tip: If chocolate pools at the base, just wipe it off while still soft.
Whew! Okay, that looks like a lot written out, but honestly? Most of it’s waiting time. The actual hands-on part is maybe 20 minutes tops. The hardest part is not eating them before the chocolate sets!
Tips for Perfect Chocolate Covered Strawberry Cake Pops
After a few “learning experiences” (ahem – cracked pops, sliding chocolate, sprinkles disasters), here’s my hard-won wisdom:
- Frosting consistency is everything. Too much makes sticky pops, too little means crumbly messes. It should feel like playdough – holds shape but not greasy.
- Buy good chocolate. Those cheap chips? They seize up so fast! Splurge on quality chocolate that melts smooth – it makes dipping way easier.
- Work fast with sprinkles. Have them ready in small bowls before dipping, and decorate immediately after each pop comes out of the chocolate.
- Store them right. Keep chilled in an airtight container with parchment between layers. They’ll taste fresher than those fancy store-bought versions for days!
My biggest aha moment? Patience pays off. I used to rush the chilling steps – now I set a timer and walk away. Perfect pops every time!
Creative Variations for Chocolate Covered Strawberry Cake Pops
Oh, this is where the real fun begins! Now that you’ve mastered the basics, why not give these strawberry cake pops some seasonal flair? Here are my favorite ways to twist them up (pssst—don’t tell my kids how easy it is to transform them into holiday magic!).
First, drizzle with white or dark chocolate after dipping—it makes them look bakery-fancy with zero effort. Just melt a couple extra chips, use a sandwich bag with the tiniest corner snipped off, and zig-zag away! For extra strawberry punch, I sometimes mix freeze-dried strawberry powder right into the cake crumbs—it amps up both color and flavor beautifully.
Seasonal sprinkles? Total game-changer. Red and green for Christmas, pastel hearts for Valentine’s, gold stars for New Year’s—they instantly dress up these pops for any party. Last winter, I rolled some in crushed candy canes for a peppermint twist that disappeared faster than you can say “holiday treat!”
The beauty is how one simple recipe can become a hundred different treats—just switch up the coatings and toppings based on your mood or occasion. See why these are my secret weapon for every celebration?
Serving and Storing Chocolate Covered Strawberry Cake Pops
Okay, let’s talk about the best ways to show off and keep these little beauties fresh! First – presentation is everything. I love sticking them upright in a block of styrofoam (the cheap craft store kind works great) or even a colander turned upside down. Arrange them like a little edible bouquet – so pretty on a dessert table! For parties, I’ll sometimes wrap each pop in clear cellophane with a ribbon – makes them look like professional bakery treats.
Now, storage is key because we don’t want all that hard work going to waste! These cake pops will stay perfect in the fridge for up to 3 days if you store them right. Just pop them in an airtight container with parchment paper between layers – no squishing! The chocolate might sweat a bit when they come back to room temp, so I like to serve them chilled.
Want to make them ahead? You totally can! Freeze the undipped cake balls for up to a month (wrap them well), then thaw overnight in the fridge before dipping. Already dipped pops freeze beautifully too – just thaw in the fridge overnight. Trust me, having a stash of these in the freezer has saved me from many last-minute “I need a hostess gift!” panics!
Nutritional Information for Chocolate Covered Strawberry Cake Pops
Now, let’s be real – we’re not eating cake pops for their health benefits! But I know some of you like to keep track (or need to for dietary reasons), so here’s the scoop per pop based on my exact ingredients:
- Calories: 120
- Fat: 6g (2g saturated)
- Carbs: 15g
- Sugar: 10g
- Protein: 2g
Just remember – these numbers can change depending on your specific cake mix brand, chocolate type, and how generous you are with those sprinkles! I always say one pop counts as a “happy serving” – that’s the most important measurement in my book.
Frequently Asked Questions
I get so many questions about these Chocolate Covered Strawberry Cake Pops – and believe me, I had ALL the same ones when I first started making them! Here are the answers to everything you’re wondering:
Can I use homemade cake instead of box mix?
Absolutely! I’ve used my favorite homemade strawberry cake many times. Just bake it in a 9×13 pan, let it cool completely, then follow the same crumbling process. The texture might be slightly different depending on your recipe, so you may need to adjust the frosting amount – start with less and add gradually.
How do I prevent cracks in my cake pops?
Oh, I feel this one! The key is making sure your cake balls are chilled (but not frozen) before dipping. Also, avoid overmixing when combining the cake crumbs with frosting – just mix until it holds together. If cracks still appear, try adding a tiny bit more frosting to bind everything.
Can I make these ahead of time for parties?
Yes! These are perfect holiday cake pops for prepping in advance. You’ve got options – make the undipped balls up to 2 days ahead and refrigerate, or fully dip them and store in an airtight container for 3 days. For Christmas cake pops or New Year’s treats, I often freeze them for up to a month – just thaw overnight in the fridge.
Why does my chocolate coating get lumpy?
This used to drive me nuts! The secret is melting your chocolate slowly – 30 second bursts in the microwave, stirring well between each. If it’s still thick, add just a teaspoon of coconut oil to smooth it out. And never let any water get in the chocolate – it’ll seize up instantly!
Can kids help make these cake pops?
Are you kidding? My kids LIVE for cake pop decorating days! Little hands are perfect for rolling the balls and adding sprinkles. Just be ready for some messy fingers – totally worth the memories you’ll make together. Holiday cake pops become extra special when the whole family joins in!
More Desserts You Might Enjoy
If you loved these Chocolate Covered Strawberry Cake Pops (and how could you not?), you’re going to flip for these other irresistible treats! My Raspberry Cake Roll is like a giant, elegant version of our cake pops – fluffy sponge rolled with tart raspberry filling and dusted with powdered sugar. Perfect for when you want to impress but keep things simple.
And oh my stars, my Strawberry Crunch Cake is basically our pops’ glamorous older sister. Layers of vanilla cake, fresh strawberry filling, and that irresistible golden crumble topping – it’s become legendary at our family gatherings. Both recipes share that same magic combo of fruity freshness and indulgent comfort that makes these cake pops so special!
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Chocolate Covered Strawberry Cake Pops
- Total Time: 45 min
- Yield: 24 pops 1x
- Diet: Vegetarian
Description
Bite-sized strawberry cake pops dipped in milk chocolate, perfect for festive occasions.
Ingredients
- 15.25 ounces strawberry cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 tablespoons white frosting
- 12 ounces milk chocolate chips
- Sprinkles (optional)
Instructions
- Mix cake with water, oil, and eggs. Bake in a 9×13-inch pan as directed.
- Cool cake completely. Line a baking sheet with parchment.
- Crumble cake in a bowl. Add frosting and mix until dough forms.
- Roll dough into 1-inch balls and place on baking sheet.
- Melt a few chocolate chips. Dip sticks into chocolate, then insert into cake pops.
- Refrigerate for 1 hour.
- Melt remaining chocolate. Dip each cake pop, letting excess drip off.
- Add sprinkles before chocolate hardens.
- Chill until ready to serve.
Notes
- Use extra frosting if dough is too dry.
- Work quickly when adding sprinkles.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 120
- Sugar: 10
- Sodium: 90
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Keywords: Chocolate Covered Strawberry Cake Pops, Christmas Cake Pops, Holiday Desserts