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. 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. 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  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.  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. 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.  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. 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. CRAVING MORE RECIPES? Crock Pot Candy (+Video)Strawberry Upside Down CakeOreo Cookie BallsRed Velvet Cake BallsSubway’s Raspberry Cheesecake Cookies Print 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! Course DessertCuisine American Prep Time 30 minutes minutesCook Time 25 minutes minutesChill Time 30 minutes minutesTotal Time 1 hour hour 25 minutes minutes Servings 15 servings Calories 331kcal Author Brandie @ The Country Cook Ingredients¾ cup fresh strawberries washed‚ stem removed and chopped1 ½ cups all-purpose flour1 ½ teaspoons baking powder¼ teaspoon salt3 Tablespoons strawberry Jell-O powder4 Tablespoons unsalted butter‚ softened to room temperature¼ cup vegetable oil¾ cup granulated sugar2 large eggs1 teaspoon vanilla extract¼ cup milk6 ounces cream cheese‚ softened to room temperature12 ounces almond bark or white chocolate candy melts InstructionsPreheat 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. 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. 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. 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. 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. 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. NutritionCalories: 331kcal | Carbohydrates: 39g | Protein: 3g | Fat: 18g | Sodium: 99mg | Fiber: 0.5g | Sugar: 28g