If you love chocolate-covered strawberries, these Chocolate Strawberry Cake Pops will be your new favorite treat! They combine rich chocolate with sweet strawberry cake for a fun, bite-sized dessert that's easy to make and perfect for any occasion.
These cake pops deliver all the flavors of classic chocolate-dipped strawberries but in a soft, cake-filled center with a crunchy chocolate shell. Topped with crushed freeze-dried strawberries, they have a hint of tartness that balances the sweetness. Plus, they're great for parties, Valentine's Day, birthdays, or when you just want a chocolatey treat, you can grab and go!
If you love bite-sized treats, you'll also enjoy my Easy Strawberry Cake Pops for another fun cake pop or these Toasted Hot Chocolate Marshmallow Cookies and Chocolate-Covered Pineapple for more delicious, poppable desserts!
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Why You'll Love This Recipe
- Chocolate + strawberry perfection - Like a chocolate-covered strawberry but in cake pop form!
- No frosting needed- The cake binds together using powdered sugar, making it simpler than most cake pop recipes.
- Easy to make - Simple ingredients, no fancy equipment required.
- Great for any occasion - Perfect for gifting, parties, or a fun baking project with kids.
Ingredients
To make these cake pops, you'll need just a few simple ingredients. Using high-quality chocolate melts and fresh ingredients ensures the right consistency for a smooth finish.
- Strawberry cake mix - Use a cake mix box or homemade cake for extra flavor. You can also use a regular vanilla cake mix and add strawberry emulsion or strawberry jam to the mix.
- Powdered sugar - Helps bind the crumbled cake without needing vanilla frosting or cream cheese frosting.
- Milk chocolate - Melting wafers work best, but almond bark or chocolate cake mix can also be used for variety.
- Freeze-dried strawberries - Crushed into smaller pieces for decoration and extra tartness.
See the recipe card for the full list of ingredients and measurements.
Substitutions & Variations
Get creative with these simple swaps to customize your chocolate strawberry cake pops for the perfect treat!
- Use chocolate cake mix for a rich chocolate-strawberry combination, or vanilla cake for a lighter flavor.
- Swap dark chocolate for white chocolate coating, red candy melts, or milk chocolate almond bark for a different look and flavor.
- Instead of freeze-dried strawberries, try fresh strawberries, crushed cookies, chopped nuts, or festive sprinkles for added color and crunch.
- Skip the lollipop stick and serve them as chocolate strawberry cake bites for a truffle-style treat.
How to Make Chocolate Strawberry Cake Pops
Making chocolate strawberry cake pops is easier than it looks! Just follow these simple steps for the right consistency and smooth dipping.
Step 1: Prepare the strawberry cake mix according to the package instructions and bake.
Step 2: While the cake is still warm, transfer it to a large bowl and mix in the powdered sugar until the cake holds together like dough.
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Step 3: Use a cookie scoop to portion out even chocolate strawberry cake balls, rolling them into smooth rounds. Place them on a parchment paper-lined cookie sheet and refrigerate for 20 minutes to firm up.
Step 4: In a small bowl or sealed plastic bag, crush the freeze-dried strawberries into fine crumbs. Set aside for decorating later.
Step 5: Melt the dark chocolate melts in a safe bowl using the microwave in 30-second increments, stirring in between until smooth. Dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into each chilled cake ball. Let them set for a few minutes before dipping completely.
Step 6: Before the chocolate coating hardens, sprinkle with the crushed freeze-dried strawberries. Place the dipped cake pops upright in a Styrofoam block or a cardboard box with small holes to set completely.
Storage & Make-Ahead Tips
These chocolate strawberry cake pops store well, making them a great make-ahead dessert.
- Refrigerate: Place in an airtight container for up to 5 days. Keeping them cool helps maintain the rich chocolate shell.
- Freeze: Store undipped cake balls in an airtight container for up to 3 months. Thaw in the fridge overnight before dipping.
- Make ahead: These pops can be prepared a day in advance. Wrap them in plastic wrap and keep them in a container until ready to serve. They are delicious cold or at room temperature!
Tips for the best Strawberry Shortcake Cake Pops
To make sure your strawberry cake balls turn out perfectly every time, follow these simple tips.
- Use warm cake crumbs. The warmth helps mix in the powdered sugar smoothly, making it easier to form the cake balls. If your cake cools, microwave a small portion before mixing.
- Chill before dipping. A chilled cake ball holds its shape better when dipped in melted chocolate. If too soft, it may fall off the lollipop stick. You want them cold, not frozen.
- Crush freeze-dried strawberries finely. Small strawberry powder pieces stick better to the chocolate coating and won't fall off before the chocolate sets.
- Use high-quality chocolate. Milk chocolate, almond bark, or even red candy melts will work great for a smooth, rich chocolate shell.
- Dip sticks in chocolate first. This helps secure them inside the cake bites and prevents them from falling off. If your pops still slip, try refrigerating them longer before dipping.
FAQ
Use a food processor or place them in a plastic wrap-lined bag and crush with a rolling pin.
Chill the cake pop mixture before dipping, and always dip the lollipop stick in melted chocolate before inserting. This creates a "glue" to hold them in place.
Melting wafers work best for a smooth ball finish. If using regular chocolate chips, you may need to add a touch of coconut oil for a smoother consistency.
More Sweets You'll Love!
Looking for other sweet treats like this? Try these:
Chocolate Strawberry Cake Pops
Equipment
- 26 lollipop sticks
Ingredients
- 1 box strawberry cake mix plus ingredients listed on the box
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 12 oz dark chocolate candy melts
- ⅛ cup freeze-dried strawberries crushed
Instructions
- Prepare the strawberry cake mix according to the package instructions and bake.
- While the cake is still warm, transfer it to a large bowl and mix in the powdered sugar until the cake holds together like dough.
- Use a cookie scoop to portion out even chocolate strawberry cake balls, rolling them into smooth rounds. Place them on a parchment paper-lined cookie sheet and refrigerate for 20 minutes to firm up.
- In a small bowl or sealed plastic bag, crush the freeze-dried strawberries into fine crumbs. Set aside for decorating later.
- Melt the dark chocolate melts in a safe bowl using the microwave in 30-second increments, stirring in between until smooth. Dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into each chilled cake ball. Let them set for a few minutes before dipping completely.
- Before the chocolate coating hardens, sprinkle with the crushed freeze-dried strawberries. Place the dipped cake pops upright in a Styrofoam block or a cardboard box with small holes to set completely.
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