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Strawberry Cake Balls Recipe

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4.7 from 65 reviews

Delight in these irresistibly sweet and colorful Strawberry Cake Balls, made from moist strawberry cake mixed with cream cheese frosting, coated in smooth white chocolate, and garnished with festive pink sprinkles or crushed freeze-dried strawberries. Perfect for parties, gifts, or a fun dessert treat!

Ingredients

Strawberry Cake Balls Base

  • 1 box strawberry cake mix (plus ingredients listed on box: usually eggs, oil, and water)
  • 1/2 cup cream cheese frosting (store-bought or homemade)

Coating and Garnish

  • 12 ounces white chocolate or white candy melts
  • 1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)
  • Pink sprinkles or crushed freeze-dried strawberries for garnish (optional)

Instructions

  1. Bake the Cake: Preheat your oven according to the cake mix package instructions. Prepare the strawberry cake mix with the required ingredients (usually eggs, oil, and water) and pour the batter into a greased 9×13-inch pan. Bake the cake as directed until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before moving on to the next step.
  2. Crumble the Cake: Using your hands or a fork, crumble the completely cooled cake into fine, uniform crumbs inside a large mixing bowl, ensuring there are no large pieces remaining.
  3. Mix with Frosting: Add the 1/2 cup of cream cheese frosting to the crumbled cake. Mix thoroughly by hand or with a spoon until the mixture forms a soft, dough-like consistency that holds together well.
  4. Form Cake Balls: Scoop portions of the mixture and roll them into approximately 1-inch balls using your hands. Place each ball on a parchment-lined baking sheet to prevent sticking and facilitate easy handling.
  5. Chill: Refrigerate the formed cake balls for at least 1 hour to firm up. Alternatively, freeze them for 20-30 minutes if you want to speed up the process and make them easier to coat.
  6. Melt Coating: In a microwave-safe bowl, melt the white chocolate or candy melts in 30-second intervals, stirring after each interval until smooth. If desired, stir in 1 tablespoon of coconut oil or vegetable shortening to achieve a smoother, shinier coating.
  7. Coat Cake Balls: Dip each chilled cake ball into the melted white chocolate coating, allowing any excess to drip off. Return the coated cake balls to the parchment-lined tray.
  8. Garnish and Set: Before the coating sets, sprinkle the cake balls with pink sprinkles or crushed freeze-dried strawberries for added texture and decoration. Let the coating harden completely at room temperature or place the tray in the refrigerator to speed up setting before serving.

Notes

  • Make sure the cake is completely cooled before crumbling to achieve the best texture.
  • Use cream cheese frosting for a rich flavor; you can substitute with buttercream if preferred.
  • Adding coconut oil or vegetable shortening to the melted coating improves texture and shine.
  • Try to keep the cake balls uniform in size to ensure even coating and presentation.
  • Store cake balls in an airtight container in the refrigerator and consume within 3-4 days for optimal freshness.
  • For variations, try using different cake mix flavors or coatings such as milk or dark chocolate.

Find it online: https://forkvista.com/strawberry-cake-balls-recipe/