Last summer, I threw a little backyard gathering for a few close friends, and I wanted something fun and pink to match the vibe. These strawberry cake pops turned out to be the hit of the day. One bite, and everyone was asking for the recipe – that creamy strawberry center with the crisp coating just melts in your mouth.
I’ve tweaked this moist cake pops recipe over time, landing on cream cheese as the secret binder instead of frosting. It gives that rich, tangy note without extra sweetness overpowering the fresh strawberry taste. Perfect for parties or just because – these easy to make cake pops feel fancy but come together quick.
Picture popping one in your mouth: the outer shell cracks just right, revealing soft, fruity cake that’s not too dense. I love how the pink hue comes naturally from strawberry puree, no artificial stuff needed. Grab your lollipop sticks; let’s make some strawberry treats everyone will rave about.
Ingredients for Strawberry Cake Pops
First, whip up a simple strawberry cake base. You’ll need fresh strawberries for puree – it infuses real flavor that boxed mixes can’t match.
- 150 g (2/3 cup) unsalted butter, softened
- 290 g (1 1/2 cups) granulated sugar
- 4 egg whites (about 150 g), room temperature
- 2 tsp vanilla extract
- 160 ml (2/3 cup) buttermilk
- 150 g (1 1/4 cups) cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 60 g (1/4 cup) strawberry puree (from below)
- 115 g (4 oz) cream cheese, softened
- 200 g pink candy melts or white chocolate, melted
- Freeze-dried strawberries, crushed for topping
- 20 lollipop sticks
- 150 g fresh strawberries, for puree
- 1 tbsp sugar, for puree
- 1 tsp lemon juice, for puree
For the puree: Simmer strawberries with sugar and lemon juice until thick, about 10 minutes. Blend smooth and cool. This step makes your dessert recipes cake pops burst with flavor.
How to Make Moist Cake Pops Step-by-Step
Start the cake: Preheat oven to 165°C (329°F). Cream butter and sugar until fluffy, about 3 minutes. Add egg whites one by one, then vanilla. Alternate dry ingredients with buttermilk and fold in puree. Bake in a lined 8-inch pan for 25 minutes. Cool fully.
Crumble the cooled cake finely by hand or mixer. Mix in softened cream cheese until it holds like dough – that’s your cake pop recipe with cream cheese magic. No extra frosting here; it stays moist and light.[web:3]
Scoop 20g balls, roll smooth, and chill 30 minutes. Dip stick ends in melted candy melts, insert halfway into balls, chill again. This prevents slipping later.
Dip chilled pops fully in melted pink coating, tap off excess. Sprinkle crushed freeze-dried strawberries right away. Stand upright in foam or a box to set. See? Cake pops with frosting alternative, but better.
Pro Tips for Perfect Results
- Chill balls well to avoid cracking during dipping.
- Use a narrow tall cup for even coating.
- Finely crumble cake for smooth texture – lumps ruin the bite.
- Keep melts warm over a double boiler for pro finish.
- Weigh balls for uniform size; they look bakery-quality.
Easy Variations
Swap for chocolate coating on these strawberry treat twists. Add lemon zest for a bright kick. Or roll in strawberry crunch for extra crunch – friends love that surprise.
- Chocolate-dipped: Use dark melts for contrast.
- No-bake version: Mix crushed cookies with cream cheese base.
- Box mix shortcut: Still add puree for flavor boost.
Troubleshooting Common Issues
- Pops fall off sticks? Dip deeper and chill longer.
- Cracking coating? Balls too warm – fridge them 1 hour.
- Too dry? More cream cheese by a teaspoon.
- Soggy? Don’t overmix; just combine.
Ingredient Substitutions
- No cake flour? All-purpose works, but sift twice.
- Dairy-free? Vegan cream cheese and coconut milk.
- Fresh berries out? Frozen puree fine.
- Candy melts gone? Tempered white chocolate.
Storage and Serving Ideas
Store in airtight container in fridge up to 1 week, or freeze 1 month. Thaw at room temp. Serve at parties in a vase or box – they stay fresh and pretty
Pair with coffee or as favors. These desserts to make for friends disappear fast!
Frequently Asked Questions
Can I use a box mix for strawberry cake pops?
Yes, bake per box, crumble, and bind with cream cheese. Adds convenience without skimping flavor.
Do I need frosting for cake pops recipe cream cheese?
Nope, cream cheese alone binds perfectly for moist results. Keeps it lighter than traditional frosting.
How to keep cake pops from falling off sticks?
Dip stick tip in melts first, insert, chill. Solid hold every time
Can these be made ahead?
Absolutely, fridge 5-7 days or freeze. Great for events.
What if my coating cracks?
Chill longer before dipping. Thin layer prevents it
Gluten-free option?
Use GF flour blend and check melts. Tastes just as good.
Strawberry Cake Pops
Ingredients
Equipment
Method
- Make strawberry puree: Simmer 150g strawberries with 1 tbsp sugar and 1 tsp lemon juice for 10 minutes. Blend smooth and cool.
- Bake cake: Preheat oven to 165°C. Cream butter and sugar. Add egg whites and vanilla. Alternate dry ingredients and buttermilk, fold in puree. Bake 25 min in lined pan. Cool.
- Crumble cooled cake finely. Mix in 115g cream cheese until dough-like.
- Scoop 20g balls, roll smooth. Chill 30 min.
- Dip stick ends in melted candy melts, insert into balls. Chill again.
- Dip pops in melted candy melts, tap excess. Sprinkle freeze-dried strawberries. Stand to set.
Notes
- Chill well for smooth dipping.
- Use narrow cup for coating.
- Store fridge up to 1 week.
