Strawberry Cake Balls with White Chocolate Coating Recipe
Delight in these Strawberry Cake Balls, a bite-sized treat combining moist strawberry cake with creamy frosting, coated in smooth white chocolate and garnished with festive pink sprinkles or crushed freeze-dried strawberries. Perfect for parties, dessert tables, or anytime you crave a sweet, easy-to-eat indulgence.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 24 cake balls
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Bake the Cake: Preheat your oven according to the strawberry cake mix package instructions. Prepare the cake batter with the required eggs, oil, and water. Pour the batter into a greased or parchment-lined 9×13-inch pan and bake as directed. Allow the cake to cool completely, which is crucial for forming the cake balls later.
- Crumble the Cake: Once the cake is completely cooled, break it apart using your hands or a fork, crumbling it finely and evenly into a large mixing bowl. This ensures the base for the balls is uniform and easy to mix.
- Mix with Frosting: Add the 1/2 cup cream cheese frosting to the crumbled cake. Mix thoroughly using a spoon or your hands until the mixture forms a soft, cohesive dough-like consistency that can hold shape.
- Form Cake Balls: Using a small scoop or your hands, roll the mixture into 1-inch balls. Place each formed ball on a baking sheet lined with parchment paper or wax paper. This step preps the balls for chilling and coating.
- Chill: Refrigerate the cake balls for at least 1 hour to firm up, which makes dipping easier. Alternatively, freeze them for 20 to 30 minutes if short on time.
- Melt Coating: Place the white chocolate or candy melts in a microwave-safe bowl and heat in 30-second increments, stirring thoroughly after each interval until smooth and fully melted. Optionally, stir in 1 tablespoon of coconut oil or vegetable shortening to achieve a smoother, shinier coating.
- Coat Cake Balls: Dip each chilled cake ball into the melted white chocolate, ensuring it gets fully covered. Let excess coating drip off before placing the coated ball back on the parchment-lined sheet to set.
- Garnish and Set: While the coating is still wet, sprinkle pink sprinkles or crushed freeze-dried strawberries over the cake balls as garnish. Allow the coating to harden completely at room temperature or speed up the process by refrigerating before serving.
Notes
- Ensure the cake is fully cooled before crumbling to prevent the frosting from melting and the mixture becoming too runny.
- You can substitute the cream cheese frosting with regular buttercream if preferred.
- Add coconut oil to the chocolate coating to prevent cracking and improve shine.
- Store cake balls in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free option, use dairy-free frosting and chocolate melts.
