Print Recipe

Strawberries and Cream Cake Pops

Strawberries and Cream Cake Pops

Strawberries mixed with cake and cream cheese mixture make beautiful pops – a delicious dessert made using Betty Crocker® cake mix and pink sugar.



  1. Heat oven to 350 degrees F. Spray 13 x 9-inch pan with cooking spray.
  2. Make and bake cake mix as directed on box for 13 x 9-inch pan, using water, oil and egg whites. Cool completely.
  3. Line cookie sheet with waxed paper.
  4. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm.
  5. When cake balls are firm, transfer to refrigerator.
  6. Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.

Prep Time 40 min | Total Time 2 hr 10 min | Servings 36

Nutrition Information–Serving Size: 1 Serving Calories 278 Total Fat 13g Saturated Fat 7g Sodium 118mg Total Carbohydrate 40g Dietary Fiber 0g Protein 1g

% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%

Exchanges: 1/2 Starch; 2 Other Carbohydrate; 2 1/2 Fat; Carbohydrate Choice 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.

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