Preheat oven to 350°.

Prepare the strawberry cake mix with butter, water and eggs according to package directions. Bake in a greased, rimmed half sheet pan for 15 minutes or until a toothpick inserted comes out clean. Cool slightly.

Crumble the cooled cake into a large bowl until fine crumbs form. Add sweetened condensed milk and mix until the texture is soft and moldable using an electric mixer or wooden spoon.

Use a medium sized cookie scoop to make all of the balls the same size. Roll in between hands to make balls. Place on a parchment lined baking sheet. Chill in the refrigerator for about 20 minutes so they hold their shape.

Melt white melting wafers according to package directions. Stir in a drop or two of red food coloring if you want a pink coating.

Using a fork or dipping tool, coat each cake ball in melted wafers. Tap gently to remove excess coating.

Place coated cake balls back onto parchment paper and immediately add sprinkles before the coating sets. Place on sucker sticks to make cake pops.

Allow coating to harden completely before serving – refrigerate to make it quicker.