Chocolate Covered Strawberry Cake Pops

With Valentine’s Day right around the corner, I was trying to think of something different to make and it popped into my head, Chocolate Covered Strawberry Cake Pops. Granted I have made all different types of YUMMY DESSERTS in the past, but I have been avoiding the cake pop craze for some time. I have moved over to the “dark side” and now there is no turning back. These were a huge hit with my family.

How to Make Chocolate Covered Strawberry Cake Pops

Ingredients

1 box strawberry cake mix (and ingredients needed to bake according to directions)
1 tub strawberry frosting
2 bags of Wilton chocolate candy melts
Roughly 50 – 70 lollipop sticks
1 tablespoon shortening (if needed)
Valentine’s sprinkles for decorating

Directions

First you prepare the cake and bake as per the instructions on the package. Let cake cool. I put mine in the refrigerator.
Once cooled break cake down into crumbles into a large bowl. Add ½ the tub of strawberry frosting (roughly ½ cup) into the crumbs and mix until a nice ball of dough begins to form.
Roll dough into 1-inch balls and place on a non-stick foil lined cookie sheet. I bought a cute heart-shaped mold to make some of my pops heart shaped. Refrigerate for at least 30 minutes to an hour.
In the meantime, melt chocolate candy melts (if too thick add a tad of shortening until it’s loose enough for dunking).
Dip lollipop sticks into chocolate so that it covers the ¼ end of the stick and carefully insert it into the middle of the ball and hearts. Let chocolate firm up before carefully lifting out the dough.
Gently dip your hearts and cake balls into the melted cocoa candy melts and allow excess chocolate to drip off.
Place either into a styrofoam disc or cake pop holder.
Sprinkle and decorate.
Refrigerate immediately to set.

Yum

Chocolate Covered Strawberry Cake Pops

Ingredients

1 box strawberry cake mix (and ingredients needed to bake according to directions)
1 tub strawberry frosting
2 bags of Wilton chocolate candy melts
Roughly 50 – 70 lollipop sticks
1 tablespoon shortening (if needed)
Valentine’s sprinkles for decorating

Instructions

First you prepare the cake and bake as per the instructions on the package. Let cake cool. I put mine in the refrigerator.
Once cooled break cake down into crumbles into a large bowl. Add ½ the tub of strawberry frosting (roughly ½ cup) into the crumbs and mix until a nice ball of dough begins to form.
Roll dough into 1-inch balls and place on a non-stick foil lined cookie sheet. I bought a cute heart-shaped mold to make some of my pops heart shaped. Refrigerate for at least 30 minutes to an hour.
In the meantime, melt chocolate candy melts (if too thick add a tad of shortening until it’s loose enough for dunking).
Dip lollipop sticks into chocolate so that it covers the ¼ end of the stick and carefully insert it into the middle of the ball and hearts. Let chocolate firm up before carefully lifting out the dough.
Gently dip your hearts and cake balls into the melted cocoa candy melts and allow excess chocolate to drip off.
Place either into a styrofoam disc or cake pop holder.
Sprinkle and decorate.
Refrigerate immediately to set.

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