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Strawberry Cake Pops Recipe

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4.2 from 14 reviews

Delight in these charming Strawberry Cake Pops, a perfect blend of moist strawberry-flavored cake and creamy cream cheese, coated with sweet candy melts and topped with freeze-dried strawberries for an irresistible treat that’s ideal for parties or as a fun dessert.

Ingredients

Strawberry Puree

  • 150 g (1 cup) Strawberries – fresh or frozen
  • 1 tbsp Sugar
  • 1 tsp Lemon juice

Cake

  • 150 g (⅔ cup) Butter – unsalted, softened
  • 290 g (1 ½ cups) Sugar – fine granulated
  • 2 tsp Vanilla extract
  • 4 Egg whites – about 150 g, room temperature
  • 160 ml (⅔ cup) Buttermilk
  • 150 g (1 ¼ cups) Cake flour
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 60 g (¼ cup) Strawberry purée
  • Pink food coloring (optional)

Frosting & Coating

  • 115 g Cream cheese
  • 200 g Pink or white candy melts
  • Freeze-dried strawberries (crushed)

Instructions

  1. Prepare the strawberry puree: Place the strawberries, sugar, and lemon juice in a small saucepan. Cook over low heat for 8–10 minutes until the berries soften. Blend into a smooth purée, then simmer for another 2–3 minutes to thicken slightly. Allow to cool completely before use.
  2. Preheat oven and prepare pan: Preheat your oven to 329°F (165°C) and line the bottom of a 20 cm cake pan with parchment paper to prevent sticking.
  3. Combine dry ingredients: Mix together the cake flour, baking powder, baking soda, and salt, then sift to ensure an even blend.
  4. Cream butter and sugar: Beat the softened butter and sugar for about 3 minutes until the mixture turns creamy and light in texture.
  5. Add vanilla and egg whites: Stir in vanilla extract, then add egg whites one at a time, beating on high speed for 5 minutes to achieve a light, airy batter.
  6. Incorporate dry ingredients and buttermilk: Alternately add the sifted dry ingredients and buttermilk in small portions, mixing gently between each addition until combined.
  7. Add strawberry purée and optional coloring: Mix in the prepared strawberry purée and pink food coloring if using, blending until the batter is smooth and evenly colored.
  8. Bake the cake: Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick inserted comes out clean. Allow to cool completely before proceeding.
  9. Crumble cake and mix with cream cheese: Once cooled, crumble the cake into fine crumbs. Add cream cheese and mix until the crumbs become slightly sticky and compact enough to shape.
  10. Shape cake balls and chill: Form the mixture into 20 g balls and place them in the refrigerator to chill for approximately 30 minutes.
  11. Insert sticks: Melt the candy melts. Dip one end of each cake pop stick into the melted candy melts and gently insert it into each chilled cake ball. Return the assembled pops to the fridge to set.
  12. Coat cake pops with candy melts: Dip each cake pop fully into the melted candy melts, letting any excess drip off. While still wet, sprinkle the tops with crushed freeze-dried strawberries for an added burst of flavor and texture.
  13. Set and serve: Stand the cake pops upright and allow the coating to set completely before serving. Enjoy these delightful strawberry treats!

Notes

  • Ensure that the egg whites are at room temperature to achieve better volume when beaten.
  • Using freeze-dried strawberries for topping adds a pleasant crunch and intensifies strawberry flavor.
  • Pink food coloring is optional; the puree provides natural color but can be enhanced for a more vibrant appearance.
  • If fresh strawberries are out of season, frozen strawberries work well for the puree.
  • Store the cake pops in the refrigerator to keep them fresh, ideally consuming within 3-4 days.

Find it online: https://lauracooks.com/strawberry-cake-pops-recipe/