Chocolate Covered Strawberry Cake Balls
These Chocolate Covered Strawberry Cake Balls have all the delicious flavors of a chocolate-covered strawberry. A perfect Valentine treat for your sweetheart, or dessert any time of year.
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Chocolate Covered Strawberry Cake Balls for Valentines Day
We all love chocolate-covered strawberries at our house, so we thought Chocolate Covered Strawberry Cake Balls would be the perfect treat to celebrate the day of love!! Plus, who doesn’t love cake balls!
If you love chocolate-covered strawberries, this is the cake ball recipe to try!!
Why You’ll Love Strawberry Cake Balls Too:
- They are bite-size cakes!
- Fun to make AND eat!
- Just 3 easy ingredients
- Flavor variations are endless
What Are Cake Balls Or Cake Pops?
Cake balls are made by combining cake crumbs with frosting, shaping them to form a ball, and dipping them in melted chocolate. A cake pop is a cake ball mounted on a lollipop stick.
Cake pops and cake balls became popular in 2008 by Angie Dudley aka Bakerella.
Angie showed off her cake pops on Martha Stewart’s TV show and the craze began! By 2011 Starbucks was selling cake pops and every home baker and food blogger were making the fun bite-sized treats.
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How Do You Make Chocolate-Covered Strawberry Cake Balls
(full printable recipe at the end of this post)
Ingredients For Chocolate-Covered Strawberry Cake Balls
- strawberry cake mix, prepared and baked – follow directions on the box to make and bake your strawberry cake.
- strawberry frosting and cream cheese frosting (store-bought) – the canned frosting you buy at the grocery store is the perfect consistency for cake balls.
- melting chocolate or chocolate bark – Ghirardelli Melting Wafers are a favorite of mine, but chocolate chips will work too.
- white chocolate and sprinkles for garnish (optional)
How To Make Strawberry Cake Balls
STEP ONE: Prepare cake mix and bake as directed. Let the cake cool completely. Using your hands crumble the cooled caked into a large bowl. Add the frosting and mix until a pink dough forms.
STEP TWO: Roll the dough into 1-inch balls and freeze for at least one hour. Melt chocolate and dip cold cake balls until coated. Decorate with sprinkles while wet. Drizzle with melted white chocolate once dry.
STEP THREE: Refrigerate immediately to set. We prefer cake balls chilled, but they can also be kept at room temperature.
Tips And Tricks For The Best Cake Balls
- When mixing the cake crumbs with frosting, you want a soft dough, not sticky, so add the frosting a little at a time. If you feel the dough is too dry, add a little more frosting.
- Use a cookie scoop to make cookie balls. I use a one-inch cookie scoop to make cake balls, if you want them round (instead of flat on the bottom) roll into a tight ball with your hands after scooping.
- Be sure to chill the cake balls before dipping them in chocolate. If they are not cold, they will fall apart when you dip them into the hot melted chocolate.
- Use a Candy Melter. This is not required but if you plan to make any kind of dipped treats an electric candy melter is SO nice to have. Not only does it melt your chocolate nice and slow, but it keeps the candy warm so you are able to keep dipping without stopping to reheat the chocolate.
- If my chocolate is thick, I will add a little dollop of shortening to thin it out, this will also make your chocolate more shinny.
- A candy decorating dipping tool set can come in handy. Again, it’s not necessary but can make dipping cake balls stress-free.
- I have found using a toothpick is the easiest way to dip the balls in chocolate. you just remove the toothpick as the chocolate sets, and if you want to cover up the hole, just dip the toothpick in the melted chocolate cover the hole with more chocolate – when it hardens, you’ll never see the hole from the toothpick.
- Take your time. If this is your first time making cake balls, it can be a lot of fun! Just take your time be patient….and embrace the mess. I like to lay wax paper on the surface I’m working on, so I can just toss it in the trash when I’m finished dipping. Also, I like to wear food-safe gloves while rolling cake balls, to keep the mess off my hands.
How Long Do Strawberry Cake Balls Last?
Cake balls and pops will keep for 5-7 days in an air-tight container on the counter (as long as it’s not too hot in the room), or up to 10 days in the refrigerator.
The best results for making cake balls ahead of time and freezing is to freeze the undipped cake balls in an air-tight container for up to one month. Thaw in the refrigerator then dip cold cake balls as directed in the recipe.
LIKE THESE STRAWBERRY CAKE BALLS? PIN IT!
How do you feel about Valentine’s Day?
I’m pretty fortunate to have a husband of 35+ years who doesn’t need the calendar to tell him when to be romantic. I don’t know about you, but those days when he runs to the store when it’s below zero and snow piled up to his knees because I mentioned that I’m out of my favorite cereal…..that’s love. When I’m feeling my worst, and he looks at me and tells me I look beautiful……that’s love. When he touches me every time I walk past him, accepts me and all of my flaws, eats peanut butter toast because I don’t feel like cooking, and makes me laugh every day…….that’s love. Life with him makes perfect sense. Every day may not be a Valentine’s Day, but I sure love how much he tries. He’s my sweet Valentine every day 😉
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Originally posted in February 2014. UPDATED January 2022. We spiffed up this post with more info! No changes to the original recipe.
- 1 box strawberry cake mix, prepared and baked
- 1/2 can strawberry frosting
- 1/4 can cream cheese frosting
- 6-8 ounces melting chocolate or 1 package chocolate bark
- 1-2 ounces white chocolate for garnish (optional)
- Prepare cake mix and bake as directed using a 9 x 13 cake pan.
- Let cake cool completely. Using your hands, remove cake from pan and crumble into a large bowl
- Add frosting and mix until a pink dough forms.(you can use a fork or electric mixer, but I like to just use my hands, squishing it between my fingers to fully incorporate).
- Roll in 1-inch balls and place on parchment paper lined sheet pan. Freeze the balls for at least 1 hour, until firm but not frozen. Right before removing from freezer, melt chocolate in the microwave in 30 second increments until melted completely. Using a fork or toothpick, dip balls in chocolate and gently move it around, just until coated. Lift it out, allowing any excess chocolate to drip off. Place on parchment lined pan. Push off fork using a spoon, or remove toothpick. Decorate with sprinkles while wet. Drizzle with melted white chocolate once dry.
- Refrigerate immediately to set.
- We prefer cake balls chilled, but they can also be kept at room temperature.
- I like to wear food-safe gloves while rolling cake balls.
- *I use a one-inch cookie scoop to make cake balls, if you want them round (instead of flat on the bottom) roll into a tight ball with your hands after scooping.
- *if my chocolate is thick, I will add a little dollop of shortening to thin it out, this will also make your chocolate more shinny.
- *I have found using a toothpick is the easiest way to dip the balls in chocolate. you just remove the toothpick as the chocolate sets, and if you want to cover up the hole, just dip the toothpick in the melted chocolate cover the hole with a more chocolate - when it hardens, you'll never see the hole from the toothpick.
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Nutrition Information:Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 26mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 2g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.