Preheat oven to 350 degrees.

In a small bowl, whisk together eggs, milk, and vanilla.

In a standing mixer, stir together flour, sugar, baking powder, and salt.

Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.

Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.

Take a spatula and scrape the sides of the bowl.

Spread into greased 9 x 13 pan and smooth top with a spatula.

Bake for 28-36 minutes or until cake tester or toothpick placed in the center of the cake comes out clean. Let cool.

To make Strawberry Cheesecake Frosting:

Cream butter and cream cheese until light and fluffy. Add powdered sugar and mix well. Stir in fresh diced strawberries.

To make cake pops:

Crumble the cooled cake into small pieces into a large bowl. Stir in frosting and mix until thoroughly combined.

Roll into 24-30 balls. Place on wax paper lined baking sheet. Optional: place white sticks into the center of a cake pop. Let them chill for 1-2 hours in the refrigerator or 15 minutes in the freezer.

Place the white melting wafers into microwave safe bowl and melt according to package instructions.

Dip the cake balls into the melted wafers, until it is completely covered, only dipping one time. Place on waxed paper, in cake pop holder, or in a styrofoam block.

Let the cake pops set up.