Begin by crumbling the 12 oz pound cake into a large mixing bowl until it resembles fine crumbs. This takes about 2-3 minutes.

Gradually incorporate the 16 oz of fluffy white frosting into the crumbled cake until the mixture has a playdough-like consistency, about 3-5 minutes.

Gently fold in the 1 lb of chopped fresh strawberries into the cake mixture without mashing them, which should take another 2 minutes.

Cover the bowl with plastic wrap and refrigerate the cake mixture for 30 minutes to firm it up.

While the mixture is chilling, line a cookie sheet with parchment or wax paper.

Roll portions of the mixture into uniform balls about ¾ to 1 inch in diameter and place them on the cookie sheet.

Insert a lollipop stick into each cake ball, pushing it halfway in for easy handling.

Freeze the cookie sheet with the cake pops for about 1 hour.

Melt the 12 oz of white chocolate in a microwave-safe bowl, stirring every 45 seconds until smooth, usually 3-4 minutes.

Dip each chilled cake pop into the melted chocolate, coating fully and shaking off excess before placing back on the lined cookie sheet.

Return the tray to the refrigerator and let the pops set for 1-3 hours until the chocolate has firmed up.