Chocolate Covered Strawberry Cake Balls
I love when I get a really good idea for a new (to me) recipe and it turns out pretty well the very first time. These Chocolate Covered Strawberry Cake Balls were a hit!
These are easy to make and while it does take some time, it is only to cook the strawberry cake and let it cool so you can make the cake pops.
If you want to turn these into cake pops, all you have to do is add a stick if desired, but these can be a delicious finger food, too.
I used these mini food warmers to warm the chocolate and it made it SO easy to dip the strawberries and cold cake balls!
These adorable little dessert bites are perfect for baby showers, potlucks, parties, or just an after school treat. Everyone in my family really enjoyed them!
Get the beautiful hydrangea glass cutting board, featured below!
Chocolate Covered Strawberry Cake Pops
These fun cake pops are easy to make and great for so many things!
Ingredients
- one box of strawberry cake mix and ingredients to make it (usually eggs, oil, water)
- one block of cream cheese, softened
- ¾ cup of freeze dried strawberries
- one package of chocolate coating
Instructions
- Bake strawberry cake according to package directions.
- Let cool for at least 2 hours.
- Crush freeze dried strawberries in a blender to create a powder or slightly chunky mix.
- Crumble cake in a big bowl and mix with softened cream cheese and ½ cup freeze dried strawberry crumbles until well combined. Should be a dough like consistency and not sticky or wet.
- Form into 1" - 1.5" balls and set on a parchment paper covered cookie pan.
- Freeze cake balls for 30-45 minutes.
- Melt chocolate candy coating according to package instructions.
- Dip each chilled cake ball into melted chocolate coating with a fork and tap off excess chocolate.
- Place cake ball back on parchment paper to dry and harden.
- Sprinkle crushed freeze dried strawberries on top, when chocolate is wet.
- Cool and enjoy!
Notes
Other optional toppings include: chocolate drizzle, white chocolate drizzle, sugar sprinkles.
Store in refrigerator for up to 3 days.
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