Strawberry Shortcake Cake Pops
This Strawberry Shortcake Cake Pops Recipe results in the most amazing summery cake pops you have ever eaten. Perfect for a summer dessert!
If you love classic desserts with a fun twist, these Strawberry Shortcake Cake Pops are for you. I’ve made these pops countless times in my kitchen, and they never fail to impress. Sweet, tender pound cake is mixed with fluffy frosting and fresh strawberries, then coated in smooth white chocolate for the perfect bite-sized treat.
These cake pops are ideal for summer parties, family gatherings, or just a simple weekend treat. Because I’ve tested this recipe thoroughly, I can confidently say it’s easy to make even if you’ve never rolled cake pops before. Each step is designed to help your cake pops hold their shape, taste fresh, and look beautiful.
Whether you’re a busy parent looking for a fun dessert for the kids or a baker who loves serving something creative at your next get-together, this recipe delivers every time. With simple ingredients and a few easy techniques, you’ll have a delicious, homemade dessert that everyone will love
Recipe Highlights
- Summery flavour: Sweet strawberries and creamy frosting make these pops perfect for summer.
- Fun presentation: Individually portioned cake pops are great for parties or gifts.
- Easy to customise: Use whipped frosting, buttercream, or even add sprinkles for extra flair.
- Make ahead: Cake pops can be prepared in advance and stored in the fridge or freezer.
- Kid-friendly activity: Rolling and dipping the pops is a fun kitchen activity for kids.
Tips for Perfect Strawberry Shortcake Cake Pops
- Smooth chocolate coating: Melt chocolate in short bursts in the microwave, stirring in between to avoid burning.
- Adjust frosting gradually: Add ¾ of the frosting first, then slowly mix in more until the mixture holds together like soft playdough.
- Choose the right frosting: Vanilla-flavoured frosting works best. Whipped frosting or homemade buttercream gives the creamiest results.
- Refrigerate before shaping: Chill the mixture for at least 30 minutes to make rolling easier.
- Freeze before dipping: Pops will hold their shape better if frozen before coating in chocolate.
Ingredients & Substitutions
- Pound Cake – Crumble into a large bowl as the base for your cake pops. You can use a store-bought pound cake or make one from scratch. For a lighter texture, angel food cake or sponge cake works well, but keep in mind it may need a little extra frosting to hold together.
- Fluffy White Frosting – Use vanilla-flavoured frosting for the best balance with strawberries. Whipped frosting or homemade buttercream works best for creaminess and easy shaping. You can also try cream cheese frosting for a slightly tangy flavour, but reduce any extra liquid to maintain firmness.
- Chopped Strawberries – Fresh strawberries give the best flavour, but thawed frozen berries work too. You can also mix in raspberries or other small berries to add colour and a slightly different taste. Make sure berries are well-drained to avoid a runny mixture.
- White Chocolate Dipping Chocolate – Use a white chocolate candy melt tray or high-quality white chocolate chips. For a different flavour, milk or dark chocolate can be used instead, but temper the chocolate carefully to avoid cracking.
- Lollipop Sticks – Any sturdy candy or cake pop sticks will work. If using alternative sticks (like pretzel rods for a salty-sweet twist), ensure the cake pops are well-chilled so they don’t slide off.
Strawberry Shortcake Cake Pops
Yield: about 30 cake pops | Prep time: 20 minutes | Cook/Chill time: 1-3 hours
Ingredients
- 12 oz Pound Cake
- 16 oz (2 cups) Fluffy White Frosting
- 1 lb Chopped Strawberries
- 12 oz White Chocolate Dipping Tray
- 30 Lollipop Sticks
Directions
- Crumble pound cake into a large bowl.
- Add frosting a little at a time and mix well until the mixture reaches the consistency of play dough. Do not add all the frosting at once.
- Fold in the chopped strawberries. (Image 1)
- Refrigerate for 30 minutes to firm.
- Line a cookie sheet with parchment or wax paper.
- Form mixture into ¾–1 inch balls and place on the cookie sheet. (Image 2)
- Insert a stick into each ball and place in the freezer until firm.
- Melt white chocolate by microwaving in 45-second bursts, stirring in between, until smooth.
- Dip each cake ball in melted chocolate, turning to coat completely and shaking off excess.
- Return to the tray and refrigerate 1–3 hours to allow coating to set and cake to thaw slightly.
Strawberry Shortcake Cake Pops
Ingredients
- 12 oz Pound Cake
- 16 oz (2 cups) Fluffy White Frosting *SEE NOTES
- 1 lb chopped Strawberries
- 12 oz White Chocolate Dipping Tray
- 30 Lollipop Sticks
Instructions
- Crumble pound cake into large bowl.
- Add Frosting a little at a time and mix well, until your mixture is the consistency of play doh. Do not add full amount of frosting unless necessary!
- 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.
Notes
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.
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.
What frosting is recommended?
I can’t wait to try this! Strawberries are my favorite!
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?
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.
Use less frosting and they won’t slide down the stick. You want the dough the consistency of play dough.
Do these need to be refrigerated or can they be left out like a normal cake pop? How long can I keep them?
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.
I was going to ask how the fresh strawberries within held up to everything and if they needed to stay refrigerated?
So after they are finished, should they be refrigerated or frozen until eaten? The post said refrigerate to thaw, but then what?
Store them in the freezer.
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.
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.
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
Hello what will happen if you freeze the .net overnight
Can frozen strawberries be used?
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.
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!
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.
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.
bruh 30 mins in fridge when people are saying like 2-3 hours
If you’re going to do this recipe make sure you have an extra white cake mix box on hand. It doesn’t not roll at all.. definitely needs to be adjusted, not good.
“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.” The recipe does not need to be adjusted, you just needed to read the notes. I have updated the recipe card to make it clearer for those who don’t read the full recipe.
Do you think freeze-dried strawberries would work in this recipe?
Yes, they should work.