Strawberry Cake Pops Recipe

5 from 2 votes

Indulge in these light and fluffy Strawberry Cake Pops. Sweet, strawberry cake covered with a bright pink candy coating to create a colorful treat!

Prep Time20

Cook Time30

Chilling Time30

Total Time1 20

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cake pops

Calories: 217kcal

Author: Andrea

Prepare your cake batter according to the package directions. Then bake in the oven until a toothpick comes out clean.
After the cake has baked, place the cake in a separate mixing bowl or stand mixer with a paddle attachment and add 3 Tbsp of frosting. Note: You can do this while the cake is still warm. Mix the warm cake with the frosting until a cake pop dough forms.
Then, using your cake pop dough fill each of the smaller cake pop molds scraping off any excess cake on top and then freeze for 15-30 minutes.
While the cake is freezing in the mold, melt about 1 cup of pink candy melts with 1 teaspoon of shortening in your microwave until smooth. This will allow the consistency to be a little thinner and easier to work with.
Then, remove the cakes from the freezer and pop them out of their mold. Then using the larger cake pop mold pour in the melted candy melts about halfway up the mold, add in the cake center and press down as far as you can so that the melted candy goes up and around the sides and top and then scrape any excess candy melts so that you can make an even pop in the mold.
Place the mold in the fridge for 10-15 minutes to set.
Once the pops are set, pop them out of the mold, decorate to your liking, and enjoy!

These cake pops can be stored in an airtight container on your counter in room temperature for 1-2 days, or in your refrigerator for 1-2 weeks.

If you want to freeze these cake pops you can do so in an airtight container in your freezer for up to 2 months