Chocolate Covered Strawberry Cake Balls

These Chocolate Covered Strawberry Cake Balls are a sweet twist on the classic treat. Blending cake crumbs with frosting, rolling them into balls, and dipping them in chocolate—it’s that simple! Perfect for sharing, gift-giving, or making cake pops with the kids.

Chocolate Covered Strawberry Cake Balls For Valentine’s 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!

I’ve been making my husband red velvet cake balls for years, they are one of his favorite treats. Right up there with chocolate chip cookies and Coke.

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 And 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.

Ingredients Needed

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• 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.
• melted white chocolate and sprinkles for garnish (optional)

How To Make Chocolate-Covered Strawberry Cake Balls

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

• STEP ONE: Prepare the cake mix and bake as directed. Let the cake cool completely. Then use your hands crumble the cooled caked into a large bowl. Add both strawberry and cream cheese frostings 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 

• Mix cake crumbs with frosting until you get a soft (not sticky) dough, adding frosting gradually. If too dry, add more.
• Use a 1 Tablespon cookie scoop for cake balls, then roll them smooth if you want them fully round. Chill or freeze before dipping to prevent them from falling apart in hot chocolate.
• A candy melter isn’t required but helps keep chocolate warm and smooth. If chocolate is too thick, add a little shortening for a shinier finish.
• A dipping tool set is helpful, but a toothpick works well—just remove it as the chocolate sets and cover the hole with more chocolate.
• Take your time and enjoy the process! Wax paper makes cleanup easy, and food-safe gloves help keep hands mess-free.

Cheryl’s Tip

• I have found using a toothpick is the easiest way to dip the balls in chocolate. Simply, remove the toothpick as the chocolate sets, and if you want to cover up the hole, just dip the toothpick in the melted chocolate and cover the hole with more chocolate – when it hardens, you’ll never see the hole from the toothpick.

How Long Do Cake Balls Last?

Cake balls and cake 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.

With their rich chocolate shell and sweet strawberry flavor, these cake balls are a Valentine’s treat everyone will love. Whip up a batch and share the love!

Chocolate Covered Strawberry Cake Balls

Yield: 60
Prep Time: 1 hour 30 minutes
Chill Time: 1 hour
Total Time: 2 hours 30 minutes

These cake balls have all the delicious flavor of a chocolate-covered strawberry and make a perfect Valentine treat for your sweethearts.

Ingredients

• 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)
• sprinkles

Instructions

1. Prepare cake mix and bake as directed using a 9 x 13 cake pan.
2. Let cake cool completely. Using your hands, remove cake from pan and crumble into a large bowl
3. 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).
4. 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.
5. Refrigerate immediately to set.
6. We prefer cake balls chilled, but they can also be kept at room temperature.

Notes

• I like to wear food-safe gloves while rolling cake balls.
• *I use a 1 Tablespoon 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• White Bakery Box with Window 
• Reynolds Cookie Baking Sheets Non-Stick Parchment Paper 
• Aluminum Baker's Half Sheet Pan
• Cookie Scoop
• Disposable Food Prep Gloves

Nutrition Information:

Yield: 60
Serving Size: 1

Amount Per Serving: Calories: 140
Total Fat: 8g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 7mg
Sodium: 26mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 14g
Protein: 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.

Originally posted in February 2014. We spiffed up this post with more info in February 2025! No changes to the original recipe.