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Strawberry Cake Balls

Strawberry Cake Balls

A delightful and easy-to-make treat perfect for any occasion, these no-bake wonders offer pure sweet satisfaction. They are incredibly useful for parties, holidays, or just a simple homemade indulgence.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 15 minutes
Total Time 1 hour
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box strawberry cake mix (16.25 oz)
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1/4 cup powdered sugar
  • 1 cup cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup freeze-dried strawberries, finely crushed (optional, for extra flavor)
  • 2 cups white chocolate chips or candy melts
  • 1 tablespoon coconut oil or shortening (for smoother melting)
  • Pink food coloring (gel or liquid) (Optional)
  • Sprinkles, chopped nuts, or edible glitter for decoration (Optional)

Equipment

  • Electric mixer
  • 9x13 inch baking pan
  • Wire rack
  • Baking Sheet
  • Parchment paper
  • Microwave-safe bowl
  • Toothpick or fork

Method
 

  1. Preheat your oven to 350°F (175°C). In a large bowl, combine the strawberry cake mix, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes until well combined and smooth. If using, fold in the finely crushed freeze-dried strawberries for an intensified strawberry flavor.
    1 box strawberry cake mix, 1/3 cup vegetable oil, 3 large eggs, 1/4 cup freeze-dried strawberries, finely crushed
  2. Pour the batter into a greased and floured 9x13 inch baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool completely in the pan on a wire rack. Once fully cooled, carefully invert the cake onto the wire rack to ensure it’s completely cooled on all sides.
  4. Once the cake is entirely cool, crumble it into fine crumbs directly in a large mixing bowl. You can use your hands or a fork to break it down thoroughly.
  5. In a separate medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Stir in the vanilla extract until fully incorporated.
    1 cup cream cheese, softened, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
  6. Add the cream cheese frosting mixture to the crumbled cake. If you desire a more vibrant pink hue, add a few drops of pink food coloring now. Mix everything together with a spoon or your hands until the mixture is well combined and holds together when squeezed.
    Pink food coloring
  7. Roll the mixture into small balls, approximately 1-inch in diameter. Place the rolled cake balls onto a baking sheet lined with parchment paper. Ensure they are spaced slightly apart.
  8. Place the baking sheet with the cake balls into the freezer for at least 15-20 minutes. This chilling step is crucial for them to hold their shape when dipping in chocolate.
  9. While the cake balls are chilling, melt the white chocolate chips (or candy melts) in a microwave-safe bowl. Add the coconut oil or shortening to help achieve a smoother consistency. Microwave in 30-second intervals, stirring well after each interval, until completely melted and smooth.
    2 cups white chocolate chips or candy melts, 1 tablespoon coconut oil or shortening
  10. Working with a few cake balls at a time, carefully dip each one into the melted chocolate using a toothpick or a fork. Ensure each ball is fully coated. Gently tap off any excess chocolate.
  11. Place the dipped cake balls back onto the parchment-lined baking sheet. Immediately add sprinkles, edible glitter, or other desired decorations before the chocolate sets. Allow the chocolate to harden completely at room temperature, or place the baking sheet back in the refrigerator for about 10-15 minutes to speed up the process.
    Sprinkles, chopped nuts, or edible glitter
  12. Once the chocolate has hardened, your delicious Strawberry Cake Balls are ready to be enjoyed!

Notes

Store leftover Strawberry Cake Balls in an airtight container in the refrigerator for up to 3-4 days. To freeze, place on a baking sheet lined with parchment paper and freeze until solid, then transfer to an airtight container for up to 1-2 months. Thaw overnight in the refrigerator.