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.
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.
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
- 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.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
Michelle
Wednesday 10th of February 2021
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.
amanda
Friday 7th of May 2021
bruh 30 mins in fridge when people are saying like 2-3 hours
Liz Lampman
Thursday 11th of February 2021
You need to add the frosting a bit at a time until you get the right consistency rather than using the full amount all at once.
Rachel
Sunday 17th of November 2019
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!
Shannon
Sunday 3rd of February 2019
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.
Mary
Wednesday 21st of November 2018
Can frozen strawberries be used?
Amirah
Saturday 27th of January 2018
Hello what will happen if you freeze the .net overnight