Description
These delightful Strawberry Shortcake Cake Pops capture the essence of summer with layers of moist vanilla cake, fresh strawberries, and creamy frosting. Perfect for any gathering, they are a fun and portable twist on a classic dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, pureed (about 6–8 strawberries)
- 1/2 cup unsalted butter, softened (for the frosting)
- 2 cups powdered sugar
- 2–3 tbsp strawberry puree (from fresh strawberries)
- 1 tsp vanilla extract (for the frosting)
- Pinch of salt (for the frosting)
- 12 ounces white chocolate or candy melts (for coating)
- 1 tbsp coconut oil (optional, for thinning)
- 1/2 cup crushed graham crackers (for garnish)
- Lollipop sticks (for assembly)
- Styrofoam block or cake pop stand (for assembly)
Instructions
- Preheat your oven: Set your oven to 350°F (175°C). This ensures that your cake pops will bake evenly and rise perfectly.
- Prepare your baking pan: Grease a 9-inch round cake pan with butter or cooking spray and lightly dust it with flour. This will help your cake release easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. This will ensure even distribution of the leavening agents.
- Beat the butter and sugar: In a large bowl, use an electric mixer to beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until it becomes light and fluffy — about 3-4 minutes. This step is crucial for a tender cake.
- Add eggs and vanilla: Add 2 large eggs one at a time, mixing well after each addition, then stir in 1 tsp vanilla extract until combined.
- Incorporate the dry ingredients: Gradually add the dry mixture to the wet ingredients, alternating with 1/2 cup whole milk. Start and end with the flour mixture. Mix just until combined to avoid overmixing, which can make the cake dense.
- Fold in the strawberries: Gently fold in 1 cup of pureed fresh strawberries until evenly distributed throughout the batter. The batter will be slightly thick but smooth.
- Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This prevents excess moisture from forming.
- Make the buttercream frosting: In a mixing bowl, beat 1/2 cup softened butter until creamy. Gradually add 2 cups powdered sugar, mixing well. Add 2-3 tbsp strawberry puree, 1 tsp vanilla extract, and a pinch of salt. Beat until fluffy and smooth.
- Crumble the cake: Once the cake is completely cooled, crumble it into a large bowl. You want fine crumbs, so break it down thoroughly.
- Add frosting to cake crumbs: Add about 1/2 cup of strawberry buttercream frosting to the crumbled cake. Mix with your hands until the mixture holds together. Be careful not to over-frost; you want a dough-like consistency.
- Form cake balls: Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is formed into balls. Place them on a baking sheet lined with parchment paper.
- Chill the cake balls: Refrigerate the cake balls for at least 30 minutes to help them firm up. This step is essential for easy dipping later.
- Melt the chocolate: In a microwave-safe bowl, melt 12 ounces of white chocolate or candy melts, stirring every 30 seconds until smooth. If desired, add 1 tbsp coconut oil for a thinner consistency.
- Dip the cake pops: Insert a lollipop stick into each cake ball, then dip each one into the melted chocolate, ensuring it’s fully coated. Tap off any excess chocolate.
- Garnish: Before the coating sets, sprinkle each cake pop with crushed graham crackers for a true strawberry shortcake experience.
- Let them set: Place the cake pops upright in a Styrofoam block or cake pop stand until the chocolate hardens completely, about 30 minutes.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Make sure to chill the cake balls for at least 30 minutes to prevent them from falling apart during the dipping process. Use a candy thermometer to avoid overheating the chocolate.