These easy no-bake Strawberry Cake Pops are a perfect bite-sized dessert. Bursting with strawberry flavor in every bite, these fun strawberry cake balls are coated in white chocolate and served on a lolipop stick. Made with wholesome ingredients, they are gluten-free, refined sugar-free, kid-friendly and great for any occasion.
I love cake pops but often don't feel like making cake batter and baking actual cake. It just seems like so much work! Instead, I came up with an easy no-bake recipe that uses good-for-you ingredients and tastes absolutely delicious. You don't even need an electric mixer or food processor to make these!
A mix of almond flour, coconut flour, maple syrup and butter creates the best faux cake texture. It's rich, moist and naturally sweet. I first used this foolproof formula in these vanilla Easy No Bake Cake Pops recipe. To make a strawberry version, I decided to try adding freeze-dried strawberry powder and it worked like a charm. The naturally pink powder makes the pops burst with strawberry flavor and gives them a nice pink color. It was love at first bite for sure!
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What's to love about this recipe
- These easy strawberry cake pops are perfect for birthday parties, Valentine's Day or baby showers
- Quick no-bake and no-fuss recipe
- No cake mix box, refined sugar or artificial flavoring
- One bowl recipe - no mixer, cake pans or oven needed
- Kid-friendly and easy recipe - perfect for making with kids
- Try these Chocolate Bliss Balls and these Cheesecake Balls for more no-bake sweet treat recipes
Ingredient notes
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Almond Flour: use blanched almond flour (NOT almond meal)
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Coconut Flour: to help the dough absorb moisture and reach the cake-like consistency
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Butter: for a true cake flavor profile. Swap for melted coconut oil or coconut butter, if you prefer
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Maple Syrup: to sweeten the pops naturally
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Strawberry Powder: It's essentially ground freeze-dried strawberries and it gives the cake pops natural strawberry flavor and color. You can buy it on Amazon or in some natural foods stores
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White Chocolate Chips: I like Ghirardelli or stevia sweetened Lily's white chocolate chips. You can also use white candy melts to make the chocolate coating, if you prefer.
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Freeze-Dried Strawberries or Pink Sprinkles: as garnish
How to make healthy strawberry cake pops
- Place both flours and strawberry powder in a medium bowl.
- Add wet ingredients: melted butter and maple syrup and mix well until combined. I like to use the back of a spoon to press on the mixture so that the pink color from the strawberry powder gets distributed evenly and the dough is nicely pink.
- Form balls. Use a 2-tablespoon cookie scoop (or a spoon) to divide the dough and then roll the balls with my fingers. You should end up with 12-14 balls the size of walnuts. Place the balls on a wax or parchment paper lined cookie sheet.
- Add lolipop sticks. Insert a stick in the center of each cake ball and place in the fridge for at least 20 minutes.
- Melt white chocolate chips. The easiest way to melt white chocolate is to place the chips in a microwave safe bowl and nuke them in 15-30 second increments stirring in-between until completely melted. I usually start with 30 second and then do two 15-second intervals on the microwave but the exact timing will depend on your microwave and the type of bowl you're using.
Note: If you don't have a microwave or prefer not to use it, you can also melt white chocolate chips in a double boiler or by placing them in a stainless steel bowl over a pot of boiling water and stirring until smooth.
- Coat the cake pops in white chocolate and decorate. Dip each chilled cake ball in melted chocolate, hold over the bowl for a couple seconds to get rid of excess chocolate. Then sprinkle with toppings of choice (I did crushed freeze dried strawberries and pink sugar sprinkles) and place upright in a cake pop stand (or cardboard box or styrofoam block).
- Place cake pops in the fridge and chill until the chocolate is completely hardened, about 15 minutes or longer.
Storage and freezing tips
Store Strawberry Cake Pops in an airtight container in the fridge for up to a week and up to 3 months in the freezer. Enjoy frozen or let thaw for a few minutes before serving. I like these no-bake pops chilled best but they are also good at room temperature.
DIY cake pop stands
I love these handy acyrlic cake pop stands because they make cake pop prep really easy. They're also great for chocolate dipped strawberries (I insert a lollipop stick in each strawberry and dip it in melted dark chocolate).
However, you don't need a cake pop stand to make cake pops! Instead, you can use anything that will allow you to hold the sticks upright for a couple minutes. Styrofoam block works great! Or, make small holes in a cardboard box and use that instead. Test the sticks without the cake pops on them first to make sure they can stand upright.
More expert cake pop tips
- Work fast when dipping cake pops in melted white chocolate - it sets fast. If it becomes too hard, pop the bowl in the microwave for another 15 seconds and stir. Repeat, if necessary, until the chocolate is smooth and shiny.
- Make sure to let the excess melted chocolate drip off - if the coating is too thick, the pops will be heavy and may fall off the sticks.
- Add sprinkles or crushed freeze-dried strawberries right after dipping the cake pops in chocolate - it sets fast!
- If you're using a cake pop stand, don't crowd the cake pops after dipping them in chocolate coating.
- The pops shouldn't touch each other as they set. I use two cake stands to fit all cake pops in this recipe.
- Place the cake stands on a wax paper lined (or aluminum foil lined) baking sheet to avoid any extra mess.
- Don't skip chilling the pops before coating in chocolate - it helps the dough set and adhere to the sticks.
Variations and substitutions
- If you want these cake pops to be pink on the outside, add a drop of red food coloring to melted white chocolate or use pink candy melts instead of white chocolate chips.
- To make the pops vegan, use coconut oil instead of butter and coat in vegan white chocolate chips.
- If you want strawberry vanilla flavored cake pops, add a teaspoon of vanilla extract and a pinch of salt to the dough.
Recipe FAQs
Yes, absolutely! I do love them dipped in dark chocolate as much as white.
Yes. They are made with almond and coconut flour.
No. For the no-bake cake pops, stick with strawberry powder.
More healthy treats
- Blueberry Lemon Cookies
- Healthy Almond Shortbread Heart Cookies
- Chocolate Cherry Nice Cream
- Healthier Copycat Reese's Peanut Butter Eggs
- Healthy Peanut Butter Balls
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Recipe
Strawberry Cake Pops
Ingredients
- ⅔ cup blanched almond flour
- ⅓ cup coconut flour
- ¼ cup freeze-dried strawberry powder
- ¼ cup maple syrup
- 3 tablespoon butter melted
- Pink Sprinkles and/or freeze-dried strawberries (for decorating)
Instructions
- Place almond flour, coconut flour and strawberry powder in a medium bowl.
- Add wet ingredients: melted butter and maple syrup and mix well until combined. Use the back of a spoon to help the strawberry powder distrubite evenly. The dough should be turn pink.
- Using a 2-tablespoon cookie scoop (or a spoon) to divide the dough into 12-14 portions the size of a walnut and then roll the balls with your fingers. Place the balls on a wax or parchment paper lined cookie sheet.
- Insert lolipop sticks in the center of each cake ball and place in the fridge for at least 20 minutes to chill.
- Melt white chocolate chips. Place thechips in a microwave safe bowl and nuke them in 15-30 second increments stirring in-between until completely melted. I usually start with 30 second and then do two 15-second intervals on the microwave but the exact timing will depend on your microwave and the type of bowl you're using.
- Dip each chilled cake ball in melted chocolate, hold over the bowl for a couple seconds to get rid of excess chocolate. Then sprinkle with toppings of choice (I did crushed freeze dried strawberries and pink sugar sprinkles) and place upright in a cake pop stand (or cardboard box or styrofoam block).
- Place cake pops in the fridge and chill until the chocolate is completely hardened, about 15 minutes or longer.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
Cynthia Chabot says
Thanks for the great recipe! They turned out perfect.
Kai carpenter says
Yo this is so good. I love it.thank u☺☺☺
Kai says
I love this. Thank u☺☺☺
Agnieszka says
You are welcome, Kai!
Beau says
Better than the octopus mermaid coffee shop cake pops.
Izzy says
this recipe tastes so bad. i followed it exactly and the types of flour are so crumbly in your mouth. its so dry. it genuinely tastes horrible do not follow this recipe.
Agnieszka says
Hi! Thank you for trying the recipe and for the feedback. I'm sorry they weren't what you were hoping for! These are a no-bake, gluten-free version made with almond and coconut flour — so the texture is quite different from a traditional baked cake pop, which is more moist and cake-like. Almond and coconut flour do have a naturally drier, more crumbly texture that not everyone loves, and that's completely fair! I hope you'll give them another shot knowing what to expect, but if you're looking for a more traditional cake pop texture, a baked version might be a better fit for you. 😊