Go Back
Strawberry Cake Pops
John

Strawberry Cake Pops

Moist strawberry cake pops made with real puree and cream cheese for binding. Perfect bite-size desserts to make for friends, no frosting needed.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 20 pops
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g unsalted butter, softened
  • 290 g granulated sugar
  • 4 egg whites (150 g) room temperature
  • 2 tsp vanilla extract
  • 160 ml buttermilk
  • 150 g cake flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 60 g strawberry puree
  • 115 g cream cheese, softened
  • 200 g pink candy melts
  • 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

Equipment

  • 8-inch cake pan
  • Lollipop sticks
  • Cake pop stand or foam block
  • Cookie scoop

Method
 

  1. Make strawberry puree: Simmer 150g strawberries with 1 tbsp sugar and 1 tsp lemon juice for 10 minutes. Blend smooth and cool.
  2. 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.
  3. Crumble cooled cake finely. Mix in 115g cream cheese until dough-like.
  4. Scoop 20g balls, roll smooth. Chill 30 min.
  5. Dip stick ends in melted candy melts, insert into balls. Chill again.
  6. 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.