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Strawberry Cake Balls

Pink strawberry cake balls coated in candy melts, drizzled with white chocolate, and topped with colorful sprinkles for the perfect party treat.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 36 cake balls
Course: Dessert, Snack
Cuisine: American, Party Food
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box strawberry cake mix plus required ingredients
  • 1 cup strawberry frosting
  • 2 tbsp strawberry jam optional
Coating and Decoration
  • 24 oz pink candy melts or white chocolate with food coloring
  • 8 oz white chocolate for drizzle
  • 0.5 cup colorful sprinkles
  • lollipop sticks optional

Equipment

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Cookie scoop
  • Microwave-safe bowls
  • Dipping fork or spoon

Method
 

  1. Bake the strawberry cake according to package directions in a 9x13 inch pan. Allow to cool completely for 2 hours.
  2. Crumble the cooled cake into fine crumbs in a large bowl using your hands or food processor.
  3. Add strawberry frosting to crumbled cake and mix thoroughly until mixture holds together. Add strawberry jam if using.
  4. Using a cookie scoop, portion and roll mixture into smooth balls. Place on parchment-lined baking sheet.
  5. Refrigerate formed cake balls for 2 hours or freeze for 30 minutes until very firm.
  6. Melt pink candy melts according to package directions, stirring until smooth.
  7. Dip each chilled cake ball into melted coating, tap to remove excess, and place on parchment paper.
  8. Immediately add sprinkles before coating sets (within 30-60 seconds).
  9. Melt white chocolate and transfer to piping bag. Drizzle over set cake balls in desired pattern.
  10. Allow drizzle to set completely. Store in airtight container in refrigerator up to 1 week or freeze up to 3 months.

Notes

For best results, ensure cake is completely cooled before crumbling. Chilling cake balls before dipping is essential for smooth coating. Work with a few balls at a time, keeping others refrigerated. Use gel food coloring for vibrant colors without affecting chocolate consistency.