Bite-Sized Strawberry Cake Balls (So Easy!)
These strawberry cake balls are the kind of treat that disappears from a plate in minutes. A tender, fudgy inside made from crumbled strawberry cake and frosting gets hugged by a crisp white chocolate shell, with a pop of pink on top.
They look fancy enough for a baby shower but come together with a box mix and a can of frosting, no piping bags required. A great pick when you want something sweet that feels a little special without a whole day in the kitchen.
What Makes These Strawberry Cake Balls So Good
The texture is the real draw here. The inside is moist and dense, almost like a soft truffle, from the combination of fluffy cake crumbs and creamy frosting. Biting through the snap of white chocolate into that strawberry center is just satisfying.
Real strawberry flavor comes through from both the cake mix and the frosting, so they taste like a concentrated strawberry shortcake. The white chocolate coating keeps things sweet but not cloying, and the little crunch of sprinkles or freeze-dried strawberry on top adds a nice finishing note.
You can dress them up in about a dozen different ways, but the base recipe works every time. They stay fudgy in the fridge for days, which makes them a good do-ahead dessert for parties.
Ingredients
- 1 box (15.25 oz) strawberry cake mix, baked and cooled completely: you will need the eggs, oil, and water called for on the box
- 1 can (16 oz) strawberry frosting: helps bind the crumbs and carries that berry flavor
- 12 oz white chocolate chips or candy melts: candy melts set smoother and don’t need tempering
- Pink sanding sugar, sprinkles, or crushed freeze-dried strawberries for topping: go as simple or festive as you like
Variations / Substitutions
- Swap the frosting: cream cheese frosting gives a tangier bite that balances the sweetness nicely.
- Use a different cake base: vanilla or white cake mix works, just add 1/4 cup of strawberry preserves to the crumb mixture for the berry flavor.
- Change the coating: dark or milk chocolate both pair well with strawberry.
- Go gluten-free: use a gluten-free strawberry cake mix and double-check your frosting brand.
If chocolate and strawberry is your thing, you might like our Chocolate Cake Balls next.
How to Make Strawberry Cake Balls
Step 1: Bake the Cake
Prepare the strawberry cake mix according to the package directions using the eggs, oil, and water it calls for. Pour the batter into a greased 9×13-inch pan and bake at 350°F for 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack. Cool completely before moving on, about 1 hour. Warm cake will make the mixture greasy and hard to roll.
Step 2: Crumble and Mix
Break the cooled cake into large chunks and drop them into a big mixing bowl. Use your fingers or a fork to crumble it into fine, even crumbs with no big pieces left.
Spoon the whole can of strawberry frosting on top and stir it in well with a spatula or your hands. The mixture should look like wet pink sand and hold its shape when you squeeze a handful. If it crumbles apart, add an extra spoonful of frosting.
Step 3: Roll the Balls
Scoop out tablespoon-sized portions of the dough and roll each one between your palms into a smooth 1-inch ball. A small cookie scoop makes this fast and keeps them all the same size.
Place the balls on a parchment-lined baking sheet. Pop the sheet into the fridge for 30 minutes so they firm up and won’t fall apart when you dip them.
Step 4: Dip and Decorate
Put the white chocolate chips in a microwave-safe bowl and heat them in 30-second bursts, stirring after each, until smooth. If the chocolate feels too thick, stir in 1 teaspoon of coconut oil to thin it out.
Working a few at a time, drop a chilled ball into the melted chocolate. Lift it out with a fork or dipping tool, let the excess drip back into the bowl, and set it back on the lined sheet. Scatter the topping on right away before the shell sets. Let them sit at room temperature for about 15 minutes, then serve.
Tips for Even Better Cake Balls
- Cool the cake completely: even a hint of warmth will melt the frosting and turn the mixture greasy, so don’t rush this step.
- Use a cookie scoop: a 1-tablespoon scoop gives you perfectly uniform balls that look neat on a platter.
- Thin the chocolate if needed: white chocolate can be stubborn; a teaspoon of coconut oil stirred in makes a smoother dip.
- Keep the rest cold: while you dip a few, leave the remaining balls in the fridge. Cold balls set the shell faster and are less likely to leave crumbs in the chocolate.
How to Store Leftover Cake Balls
- Refrigerate: layer them in an airtight container with wax paper between layers and keep in the fridge for up to 5 days. They’re best straight from the fridge, cold and fudgy.
Frequently Asked Questions
Why are my cake balls falling apart?
The mixture is probably too dry. Add more frosting, a tablespoon at a time, and knead it in until the dough holds together when you press it. Also make sure the balls chill in the fridge for the full 30 minutes before dipping.
Can I make these with homemade strawberry cake?
Yes. A 9×13-inch sheet cake made from your favorite recipe works beautifully as long as it is completely cool before you crumble it.
How far ahead can I prepare the cake balls?
You can make the undipped balls up to a day in advance. Keep them covered in the fridge, then dip and decorate them the day you plan to serve.
Strawberry Cake Balls Recipe
Ingredients
Method
- Heat oven to 350°F. Grease a 9×13-inch pan. Make the cake batter with the mix, eggs, oil, and water and bake 22 to 25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
- Crumble the cooled cake into fine crumbs in a large bowl. Stir in the strawberry frosting until the mixture looks like wet sand and holds together when squeezed.
- Roll tablespoon-sized scoops into 1-inch balls and place them on a parchment-lined baking sheet. Chill for 30 minutes.
- Melt the white chocolate in the microwave in 30-second bursts, stirring until smooth. Dip each chilled ball, let the excess drip off, and place back on the sheet. Add the topping right away and let set for 15 minutes before serving.
