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Strawberry Cake Balls

These Strawberry Cake Balls are the perfect bite-sized treat made from homemade strawberry cake covered in white chocolate almond bark. A sweet treat for your Valentine!

HOMEMADE CAKE BALLS

Strawberry Cake Balls are a cute treat that are made with fresh strawberries and homemade cake. These scrumptious bites are a perfect blend of fruity and indulgent flavors. Coated in a luscious white chocolate or almond bark mixture, they offer a rich and creamy texture that complements the moistness of the cake. Whether you’re hosting a party or simply looking for a delightful dessert, these Strawberry Cake Ball Truffles are sure to hit the spot.

Looking down on a few Strawberry Cake Balls, one missing a bite.

FREQUENTLY ASKED QUESTIONS (FAQ’S):

Can I use frozen strawberries?

I would recommend sticking to the fresh strawberries for this recipe. I think frozen ones would add too much liquid to the batter unless you coudl dry them off really, really, really well once you defrost them.
I’ve only tested this recipe using fresh berries, so if you want to test it with the frozen ones, that’s your own experiment.

Can I use a cake mix?

Sure, if you don’t feel like pulling this homemade recipe together, you could use a shortcut by using a cake mix instead.

Can I use freeze dried strawberry powder for garnishing?

If you really want to, you can use some strawberry powder as garnish on top of the coating. I would use this freeze dried strawberry powder from Amazon (paid affiliate link)

Can I double this recipe?

Certainly. You can scale this recipe to make more cake balls, however you need. Just be sure you have enough room in the freezer to store them to chill them and big enough bowls to mix everything in.

How to store leftover Strawberry Balls?

I would store leftover Strawberry Cake Truffles by putting them in a container or bag and keeping them in the fridge for up to 4-5 days. These can melt if left at room temperature.
You can freeze these for up to 3 months.

A pile of a few Strawberry Cake Balls on a plate.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • fresh strawberries- washed, stem removed and chopped. I have not tried this with frozen strawberries. There might be too much moisture with using frozen strawberries.
  • all-purpose flour – it’s really important that you don’t over measure the flour. Do not pack it into the measuring cup and don’t measure from the flour bag or you’ll end up with too much flour and that makes for a dry cake. Pour the flour into a bowl and stir with a fork. Then dip in the measuring cup (don’t pack) then scrape off any excess with the flat end of a butter knife.
  • strawberry Jell-O powder – this is going to give a punch to the strawberry taste as well as adding some sweetness.
  • unsalted butter – forgot to take out your butter for it to soften in time? See my post on How To Soften Butter Fast.
  • large eggs – if you have time, allow the eggs to come to room temperature. It just helps them incorporate into the batter easier. If not, don’t worry.
  • vanilla extract – you can also use strawberry extract to really bump up the strawberry flavor.
  • cream cheese – If you forgot to take out your cream cheese to soften, see my post on How to Soften Cream Cheese Fast.
  • almond bark- or you can use white chocolate candy melts 
Almond bark, strawberries, Strawberry Jell-O powder, cream cheese, sugar, eggs, oil, flour, baking powder, salt, vanilla, butter, and milk.

HOW TO MAKE STRAWBERRY CAKE BALLS

Preheat the oven to 350° F. Grease a 9×13-inch baking dish and set aside. Put the strawberries in a blender or food processor and blend until the strawberries are pureed. Set aside. In a medium mixing bowl with a whisk, combine the flour, baking powder, salt, and strawberry jello powder. Set aside. 

collage of two photos: pureed strawberries in a food processor bowl; a glass mixing bowl with flour, baking powder, salt, and strawberry jello powder.

In a separate large mixing bowl, beat the butter, oil, and sugar until smooth and fluffy. Add the eggs, vanilla extract, and strawberry puree. Mix until combined. Add the dry mixture, alternating with the milk until completely combined.

collage of two photos: a bowl with butter, oil, sugar, eggs, strawberry jell-o powder, and vanilla extract;  flour mixture being added to strawberry wet mixture.

Pour the batter into the prepared baking pan and bake for 22-25 minutes or until a toothpick can be inserted in the center and come out clean. Remove from the oven and allow the cake to cool completely. 

Cut off any crisp outer edges of the cake. Crumble the remaining cake into small pieces in a large mixing bowl. Add the softened cream cheese and mix with the cake crumbs until completely combined. 

collage of three photos: homemade strawberry cake in a baking dish; crumbled cake in a bowl; cream cheese added to crumbled cake.

Roll the cake pop mixture into 2 Tablespoon-sized balls and place on a baking sheet lined with parchment paper. Freeze for 30 minutes. Place the white chocolate in a bowl and heat until melted, stirring every 30 seconds. Dip each cake pop into the white chocolate and tap off any excess chocolate. Place back onto the parchment paper lined baking sheet.

collage of two photos: uncoated strawberry cake balls on parchment paper; white chocolate coated strawberry cake balls on parchment paper.

If desired, garnish with white chocolate drizzle, sprinkles, or freeze dried strawberry powder. Place back into the freezer for a few minutes to allow the truffles to set.

An open Strawberry Cake Ball sitting with a few others.

CRAVING MORE RECIPES?

Closely looking at a Strawberry Cake Ball that someone has bitten into.

Strawberry Cake Balls

These Strawberry Cake Balls are the perfect bite-sized treat made from homemade strawberry cake covered in white chocolate almond bark. A sweet treat for your Valentine!
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 15 servings

Ingredients

  • ¾ cup fresh strawberries washed, stem removed and chopped
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 Tablespoons strawberry Jell-O powder
  • 4 Tablespoons unsalted butter, softened to room temperature
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • 6 ounces cream cheese, softened to room temperature
  • 12 ounces vanilla almond bark (or white chocolate candy melts)

Instructions

  • Preheat the oven to 350° F. Grease a 9×13-inch baking dish and set aside.
  • Put ¾ cup fresh strawberries in a blender or food processor and blend until the strawberries are pureed. Set aside.
    Pureed strawberries in a food processor bowl.
  • In a medium mixing bowl with a whisk, combine 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt and 3 Tablespoons strawberry Jell-O powder. Set aside.
    A glass mixing bowl with flour, baking powder, salt, and strawberry jello powder.
  • In a separate large mixing bowl, beat 4 Tablespoons unsalted butter, softened to room temperature, ¼ cup vegetable oil and ¾ cup granulated sugar until smooth and fluffy. Add 2 large eggs, 1 teaspoon vanilla extract and strawberry puree.
    A bowl with butter, oil, sugar, eggs, strawberry jell-o powder, and vanilla extract.
  • Mix until combined. Add the dry mixture, alternating with ¼ cup milk until completely combined.
    Dry and wet ingredients for Strawberry Cake Balls being mixed together in a bowl.
  • Pour the batter into the prepared baking pan and bake for 22-25 minutes or until a toothpick can be inserted in the center and come out clean. Remove from the oven and allow the cake to cool completely.
    Homemade strawberry cake in a baking dish.
  • Cut off any crisp outer edges of the cake. Crumble the remaining cake into small pieces in a large mixing bowl.
    Strawberry cake crumbles in a bowl.
  • Add 6 ounces cream cheese, softened to room temperature and mix with the cake crumbs until completely combined.
    Softened cream cheese and strawberry cake crumbs mixed together in a bowl.
  • Roll the cake pop mixture into 2 Tablespoon-sized balls and place on a baking sheet lined with parchment paper. Freeze for 30 minutes.
    Strawberry Cake Balls on parchment lined baking sheet.
  • Place 12 ounces vanilla almond bark in a bowl and heat until melted, stirring every 30 seconds. Dip each cake pop into the melted chocolate and tap off any excess chocolate. Place back onto the parchment paper lined baking sheet.
    Strawberry Cake Balls dipped in white chocolate to make Strawberry Truffles.
  • If desired, garnish with white chocolate drizzle, sprinkles, or freeze dried strawberry powder. Place back into the freezer for a few minutes to allow the truffles to set.
    An open Strawberry Cake Ball sitting with a few others.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Dessert
Cuisine: American

Nutrition

Calories: 331kcal | Carbohydrates: 39g | Protein: 3g | Fat: 18g | Sodium: 99mg | Fiber: 0.5g | Sugar: 28g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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