Easy Strawberry Cake Pops (With Cake Mix)

These easy strawberry cake pops start with a strawberry cake mix and frosting, then are dipped in pink almond bark and decorated with sprinkles. Perfect for birthdays, baby showers, Valentine's Day, and summer parties!

Easy Strawberry Cake Pops for Parties and Celebrations

If you're looking for a fun pink dessert that practically screams "party," these strawberry cake pops are it.

I made these recently for my granddaughter's graduation celebration and they were one of the first treats the kids gravitated toward. They're bright, colorful, easy to customize, and surprisingly simple to make.

Unlike Oreo truffles (which are my personal favorite), cake pops start with actual cake. In this case, I used a strawberry cake mix, baked it up, then crumbled it and mixed it with frosting before rolling it into balls and coating it in pink almond bark.

The result? A sweet strawberry treat that's perfect for birthdays, baby showers, Valentine's Day, bridal showers, graduation parties, and summertime gatherings.

And because they're served chilled, they're especially refreshing during hot weather.

Why You'll Love These Strawberry Cake Pops

These little treats are:

• Easy to make with a cake mix
• Pretty enough for special occasions
• Perfect for making ahead
• Easy to customize with different coatings and decorations
• Kid-friendly and party-friendly
• Great for dessert tables and gift boxes

They also pair beautifully with other strawberry desserts like my Strawberry Lemonade Cake, Strawberry Dream Cupcakes, and other recipes in my Strawberry Dessert Collection.

Ingredients

You will find a full printable recipe card at the bottom of this post but here's a quick peek at what you will need. These are such simple ingredients! You might already have them in your pantry or fridge.

For the Cake

• 1 strawberry cake mix
• 4 large eggs
• 1 cup milk
• ½ cup vegetable oil

For the Filling

• ½ to ⅔ cup strawberry frosting

For the Coating

• 24 ounces white almond bark
• 2 tablespoons vegetable oil or coconut oil
• Oil-based pink food coloring

Decorations

Use any combination of:

• Pink sprinkles
• Sanding sugar
• White chocolate drizzle
• Colored almond bark drizzle
• Decorative sugars
• Nonpareils

How to Make Strawberry Cake Pops

These come together so easily. You're going to enjoy this process, I promise.

Bake the Cake

Prepare the cake mix using the eggs, milk, and oil.

Bake according to package directions until done. Allow the cake to cool slightly.

Crumble the Cake

Break the cake into pieces and place in the bowl of a stand mixer.

Mix until the cake becomes fine crumbs.

Add the Frosting

Add about ½ cup frosting and mix until the mixture holds together when squeezed.

Add additional frosting only if needed.

You want the mixture moist enough to roll into balls, but not overly sticky.

Chill

Refrigerate for 30 minutes.

Roll Into Balls

Using a cookie scoop, portion the mixture. Use your palms to roll into balls. Place on a parchment-lined baking sheet.

Freeze

Freeze the balls for 20–30 minutes until firm.

Prepare the Coating

Melt almond bark with the oil.

Tint with oil-based pink coloring until you reach the desired shade.

Dip the Cake Pops

Using a fork or dipping tool, coat each cake ball in the melted almond bark.

Place on a wire rack to allow excess coating to drip away.

Chill Again

Refrigerate or freeze briefly until the coating is set.

Decorate

Drizzle with white almond bark and immediately add sprinkles, sanding sugar, or other decorations.

Allow decorations to set completely before serving.

Variations

One of the best things about cake pops is how easy they are to customize.

For a strawberry cheesecake flavor, replace the frosting with softened cream cheese. The texture becomes slightly richer and tangier, almost like a cheesecake truffle.

Love chocolate-covered strawberries? Dip the cake balls in dark chocolate and drizzle with pink almond bark.

You can also mix in crushed strawberry wafer cookies, mini chocolate chips, freeze-dried strawberries, or even a spoonful of strawberry preserves for extra flavor.

For Valentine's Day, use heart-shaped sprinkles. For baby showers, coordinate the colors to match the theme. For weddings, keep everything soft pink and white for an elegant presentation.

Storage Information

Store covered in the refrigerator for up to 5 days.

For longer storage, freeze in an airtight container for up to 2 months.

Allow frozen cake pops to thaw overnight in the refrigerator before serving.

My Experience Making These

I've made plenty of truffles over the years—Oreo truffles, lemon Oreo truffles, red velvet truffles, coconut balls, and more—but these strawberry cake pops were a fun change of pace.

The bright pink coating made them perfect for my needs. I was making these for my grandaughter's graduation celebration, along with a host of other chocolate covered goodies, which you can see in the image above.

Because the event was being held outdoors in the late spring/early summer, I wanted festive, bright colors to match the garden party theme of the event. The lovely pink color was cheerful, festive, and went over great with guests of all ages.

If you're building a dessert table for a party, these deserve a spot right alongside your cookies, truffles, brownies, and other bite-sized treats.

How to Serve Strawberry Cake Pops

These are best served chilled.

Arrange them:

• On a dessert tray
• In mini cupcake liners
• On tiered stands
• In decorative bakery boxes
• As part of a larger dessert table

They pair beautifully with cookies, brownies, truffles, petit fours, and chocolate-covered treats.

Troubleshooting

My cake pop mixture is too dry.

Add a tablespoon of frosting at a time until it holds together.

My cake pop mixture is too wet.

Mix in additional cake crumbs or crushed strawberry wafer cookies.

My coating is too thick.

Add a little more oil and stir well.

My cake pops cracked after dipping.

The cake balls were likely too cold compared to the warm coating. Let them sit for a few minutes before dipping.

My decorations won't stick.

Add them immediately after drizzling, before the coating sets.

Frequently Asked Questions

Can I make these ahead of time?

Absolutely. In fact, they're even better when made a day ahead.

Can I freeze strawberry cake pops?

Yes. Freeze them in an airtight container for up to two months.

Can I use homemade strawberry cake?

Certainly. Any strawberry cake recipe will work.

Can I use cream cheese instead of frosting?

Yes. Cream cheese creates a strawberry cheesecake-style filling that's delicious.

Can I put these on sticks?

Of course! Simply insert lollipop sticks before dipping and you'll have traditional cake pops.

Can I use a different coating?

Yes. White chocolate, dark chocolate, milk chocolate, candy melts, or almond bark all work well.

Thanks for stopping by!

If you make this recipe and enjoy it, please leave a comment or review. And why not pin some photos to your Pinterest boards before you go?

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →