Prepare cake mix according to package directions. Use any suggested pan size and bake according to package directions. Cool in pan on a wire rack. Line trays or baking sheets with waxed paper or parchment paper; set aside.
Crumble cake and add some of it to a food processor; cover and process until broken up, adding the remaining crumbled cake a little at a time. Add cream cheese and strawberries. Cover and process just until combined. Using a small scoop, drop mixture into 30 (about 1 1/4-inch) mounds on prepared trays; roll mounds into balls. Freeze 30 minutes.
Place 1 ounce of the candy coating discs in a small microwave-safe dish. Microwave on 100% power (high) about 1 minute or until melted and smooth, stirring once. Dip one end of each lollipop stick into melted coating (this helps the balls stay on the sticks); poke a stick into each ball. Freeze 30 to 60 minutes more or until balls are firm.
Place the remaining candy coating discs in a small saucepan. Heat over medium-low heat until melted and smooth, stirring frequently. Dip a cake ball into melted candy coating, allowing excess to drip off. Place the coated ball on a clean waxed paper- or parchment paper-lined tray or baking sheet. If desired, quickly sprinkle with nonpareils. Repeat to coat the remaining cake balls. After coating is set, transfer to an airtight storage container; cover and chill up to 2 days. Let stand at room temperature 30 minutes before serving.