Starbucks Copycat Strawberries-and-Cream Cake Pops

Instructions

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1. 1 Bake Cake: Prepare and bake cake mix in a 9x13-inch baking pan according to package directions, 25 to 35 minutes. Let cake cool slightly in pan until cool enough to handle, about 10 minutes.
2. 2 Combine powdered sugar, butter, vanilla, and salt in the bowl of a stand mixer fitted with paddle attachment; beat at medium speed until creamy, about 1 minute, scraping down sides as needed. Crumble cake into bowl and add freeze-dried strawberry powder. Beat at low speed until mixture is combined and evenly moistened, 1 to 2 minutes.
3. 3 Shape Cake Pops: Line a large baking sheet with parchment paper. Portion mixture into 30 (1 1/2-inch) balls using a #40 or 2-tablespoon cookie scoop. Shape each ball into a rounded triangle and gently insert a cake pop stick from bottom side of triangle; arrange on prepared baking sheet. Chill, covered, until firm, at least 30 minutes (or up to 1 day).
4. 4 Make Coating: Microwave strawberry- flavor candy melts and red candy melts in a medium 2-cup glass measuring cup on High, stirring every 15 seconds, until melted, about 2 minutes. Stir in oil until mixture is smooth and pourable.
5. 5 Working with 1 cake pop at a time, dip cake pop in strawberry-flavor candy melt mixture until evenly coated, allowing excess to drip off. Place cake pop upright by inserting bottom of stick into a Styrofoam block or cardboard box with small holes poked in it. Let stand until completely set and hard to the touch, about 15 minutes. Repeat with remaining cake pops and strawberry-flavor candy melt mixture. (If candy melt mixture begins to harden, microwave on High in 10-second increments as needed.) Recipe developed by Nicole Hopper