Strawberry Shortcake Cake Pops

Last Updated on March 1, 2021

This Strawberry Shortcake Cake Pops Recipe results in the most amazing summery cake pops you have ever eaten.  Perfect for a summer dessert!

This Strawberry Shortcake Cake Pops Recipe results in the most amazing summery cake pops you have ever eaten.  Perfect for a summer dessert!

Tips for making Strawberry Shortcake Pops

Because the consistency of frosting can vary, as well as the juiciness of the strawberries, I recommend adding only 3/4 of the frosting before mixing in the strawberries and then slowly add more frosting until you get a consistency that holds together well. The mixture should already be somewhat firm before you refrigerate.

You can use any vanilla flavoured frosting. Whipped frosting or homemade buttercream works best though.

This Strawberry Shortcake Cake Pops Recipe results in the most amazing summery cake pops you have ever eaten. Perfect for a summer dessert!

Strawberry Shortcake Cake Pops

(Yield about 30 cake pops)

INGREDIENTS:

12 oz Pound Cake
16 oz Fluffy White Frosting
1 lb chopped Strawberries
12 oz White Chocolate Dipping Tray
30 Lollipop Sticks

DIRECTIONS:

Crumble pound cake into large bowl.
Add Frosting and mix well
Fold in strawberries.
Refrigerate for 30 minutes to firm.
Line a cookie sheet with parchment or wax paper.
Form into 3/4 – 1″ balls and place on cookie sheet.
Insert a stick in each.
Place in freezer until hard.
Melt chocolate by microwaving tray for 45 seconds, stirring and repeating until melted and smooth.
Dip each ball in tray and twist around to cover completely, shaking off excess.
Return to tray.
Refrigerate 1-3 hours to allow coating to set and cake to thaw.

This Strawberry Shortcake Cake Pops Recipe results in the most amazing summery cake pops you have ever eaten. Perfect for a summer dessert!
Strawberry Shortcake Cake Pops

Strawberry Shortcake Cake Pops

Ingredients

  • 12 oz Pound Cake
  • 16 oz Fluffy White Frosting
  • 1 lb chopped Strawberries
  • 12 oz White Chocolate Dipping Tray
  • 30 Lollipop Sticks

Instructions

  1. Crumble pound cake into large bowl.
  2. Add Frosting and mix well
  3. Fold in strawberries.
  4. Refrigerate for 30 minutes to firm.
  5. Line a cookie sheet with parchment or wax paper.
  6. Form into 3/4 - 1" balls and place on cookie sheet.
  7. Insert a stick in each.
  8. Place in freezer until hard.
  9. Melt chocolate by microwaving tray for 45 seconds, stirring and repeating until melted and smooth.
  10. Dip each ball in tray and twist around to cover completely, shaking off excess.
  11. Return to tray.
  12. Refrigerate 1-3 hours to allow coating to set and cake to thaw.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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This Strawberry Shortcake Cake Pops Recipe results in the most amazing summery cake pops you have ever eaten. Perfect for a summer dessert!

19 thoughts on “Strawberry Shortcake Cake Pops

  1. I made this recipe according to the directions, however, the next day they were all sliding down the stick and very very mushy inside. Any suggestions on how to solve this issue?

    1. Yeah sorry, I need to fix the instructions. I think they turn out better with no more than 3 hours in the fridge to thaw.

    2. Use less frosting and they won’t slide down the stick. You want the dough the consistency of play dough.

  2. Do these need to be refrigerated or can they be left out like a normal cake pop? How long can I keep them?

    1. Refrigerate, and they are best eaten right away because of the fresh strawberries. I’d eat within 2-3 days at most, otherwise they might get mushy and soggy.

  3. So after they are finished, should they be refrigerated or frozen until eaten? The post said refrigerate to thaw, but then what?

  4. I am so disappointed in this recipe I cut back on the frosting and made this for a baby shower tomorrow and the sticks won’t even stand up when I try to freeze them. To be able to decorate them tomorrow. I’m not a Pinterest regular user and this has shown me that you can’t trust who posts recipes.

    1. I’m sorry you had this experience, but my photo’s aren’t faked! lol You need to make sure the mixture is refrigerated and FIRM before rolling into balls and inserting the sticks. If you don’t make sure the mixture is FIRM before rolling into balls the sticks will not stand up.

  5. I have followed instructions for this and they have been in the refrigeraTor for the past 2 hours and still are not firm enough to roll into balls

  6. Tried this recipe and used fewer strawberries and less frosting than the recipe calls for. It never would firm up enough to even roll the mixture into balls. Disappointed.

  7. Fresh fruit has moister and will sweat
    Period. I would cook them down some or just used freeze dried for better results. Also go easy on icing a little at a time until just together. Im going to try the freeze dried and maybe a little strawberry puree or preserves for a babyshower. Will post the results on my instagram @aspiringchefbaby. i can post on here if you wish!

  8. I also was disappointed with the recipe. 30 minutes in the fridge and the dough still was not firm enough to form balls. I even thought I’d add powdered sugar to thicken it up, and that didn’t work either. I ended up scrapping the whole thing.

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