The Best Strawberry Lemonade Cake Pops (cake bites)

The best strawberry lemonade cake pops or cake pop bites, that only require five ingredients, and water!

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These strawberry lemonade cake pops or cake pop bites are super good, and super easy to put together. They have a great strawberry flavor, with a strong lemon accent, and are coated in white chocolate. They do take some time, as you would expect with any cake pop, to coat them and make them pretty. On the plus side, the amount of time you spend on that portion is totally up to you!!

This recipe makes about 30 (give or take some) depending on the size you make them. Using an average cookie scoop, you can get about 35 cake pops out of this recipe! I did mine as cake pop bites (without a stick) because I did not have any cake pop sticks left! It was a bummer that I didn’t, but they are great either way! You can also replace the cake I used in this recipe with any strawberry cake recipe that you prefer, as long as it makes the same cake size.

Some links in this post may be commission linked, this does not affect the cost to you, but does provide commission to me if items are purchased.

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Step 1. Make Your Cake

The first step will be to make your cake. If you are using a different cake, follow your standard cake recipe and bake it as usual.

I used Betty Crocker’s Super Moist Strawberry Cake from a box. This is the easiest way to make these cake pops, and they taste fantastic! If you are using this cake, follow the directions on the box to make and bake your cake. This specific cake calls for:

• Water
• Vegetable Oil
• 3 Eggs

Mix it all together in a bowl, and then choose your cake pan size. I used a 9×13 glass pan to bake my cake. It was done in 28 minutes at 350 degrees F.

Once your cake has finished baking, you will need to let it cool completely before starting the cake pop process. During this cooling time, you can get your other ingredients ready!

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Step 2. Gather Remaining Ingredients

While your cake is baking and cooling, you can gather your other ingredients and equipment. You will need the following items:

• Mixer and mixing bowl
• Bowl for chocolate coating, or double boiler (if you have one)
• Spoons
• Cookie scoop or meatball tool (if you have one, other wise you can eye them by size)
• Food coloring (completely optional, I used yellow and pink)
• Sprinkles (completely optional)
• Lemon frosting
• White chocolate chips
• Cake Pop Sticks and Stands (if doing cake pops instead of bites)

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Step 3. Mix Your Cake Pop Insides

Once your cake has completely cooled, and you have your ingredients and equipment together, it’s time to make your cake pops! You are going to start by making the insides to your cake pops. You could call it the “dough”, because it will kind of look like cookie dough!

Take your cooled cake, and then just break it into pieces and throw it in your mixing bowl. You are going to want a paddle attachment for your mixer to make this as easy as possible! After all your cake is transferred to the mixing bowl, turn the mixer on, and let the paddle attachment crumble your cake into tiny pieces. Complete this step on a low speed setting, so your cake pieces don’t fly everywhere!

Next, add in your lemon frosting. You will add about 1 cup of lemon frosting, but can adjust as needed, to achieve a not very sticky dough looking mixture. You should be able to grab a clump in your hand and let it go without it sticking. I suggest adding the frosting in increments to make sure you don’t put in too much frosting (but with this particular cake 1 cup was the perfect amount).

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Step 4. Make Cake Balls!

Now that your dough is the correct consistency, you are ready to shape your cake pops. You can easily use a cookie scoop to scoop out balls of the mixture, and place it onto a parchment paper lined cookie sheet. The cookie sheet should be a size that can fit into your refrigerator once your completed.

Take the cake pop balls you have created, and roll them in your hands to round and smooth them out. Creating small (approximately 1″ or a little more) cake pop balls that you can use for coating. You will likely need 2 large cookie sheets to fit all of the mixture at one time.

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Step 5. Coat Your Cake Pops or Bites

After you have completed rounding and shaping all the cake balls, now you can coat them! I used white chocolate chips for the coating, but of course you could exchange this with something like a vanilla candy melt coating too. I used an entire 24oz bag of white chocolate chips for this step. If you are using food coloring to make them “pretty” you will want two separate bowls to melt the chocolate in.

Making the Chocolate Coating

Place 3/4 of the bag of chocolate chips into a bowl or double boiler, and the remaining 1/4 into a different one. The larger amount will be yellow, and the smaller will be pink. Melt the chocolate chips. I melted these by using the microwave, because I don’t have a double boiler. I placed the chocolate chips into a microwave safe bowl, and microwaved in about 15 second increments, stirring in between, until all the chips were melted. You want to use very small time increments to be sure that you don’t “burn” the chocolate chips. If you overheat them, the chocolate will start to clump together instead of being smooth and runny. Also, the chocolate will not harden properly anymore. You’ll want to stop heating the chocolate chips at the point where most are melted but there are some small clumps still. Stir the melted chocolate until the clumps disappear. Don’t heat the bowl for the pink until you are ready to drizzle.

If you are using food coloring, add a drop or two of your color at a time to not vastly over color your white chocolate. I used about 7 drops of yellow, and 3 drops of pink.

Coating Your Cake Pops or Bites

If you are using cake pop sticks, dip your sticks into the yellow chocolate prior to putting your cake ball on them. once dipped about 1.5″ deep, place your cake ball onto the stick, and then dip the cake ball, gently turning to coat, in the yellow chocolate. Let the excess chocolate drip off, and gently turn the stick to let the chocolate lay back onto itself. Place the cake pop into the stand.

If you aren’t using cake pop sticks, drop the cake ball into the chocolate and use a spoon to coat it, turn it, and lift it out. Make sure your spoon is coated in chocolate before using it on the coated cake pop. Wipe the excess chocolate off the bottom of the spoon, place it back onto the parchment paper, and use the chocolate on the spoon to assure it’s fully covered.

Adding The Drizzle and Sprinkles

Once you have coated all your cake balls in yellow, now you can heat up the chocolate chips for the pink mixture. Create your pink chocolate, and then use a spoon to drizzle the pink over top of the yellow. Scoop out a medium amount of chocolate, and with the spoon held horizontal, start moving it back and forth to let the chocolate slowly drizzle off.

While this chocolate drizzle is still liquid, take some white sprinkles and sprinkle them over top so they dry into the chocolate.

Refrigerate the cake pops once all coating is added to harden the chocolate. This will take about 30 minutes. Then they are all set to eat!

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