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Best Strawberry Cake Pops with Strawberry Icing

Indulge in the delightful sweetness of these Best Strawberry Cake Pops with Strawberry Icing! Perfect for any occasion, these cake pops are a bite-sized treat that combines the soft, moist texture of strawberry cake with the vibrant flavor of strawberry icing. Whether you’re hosting a party, looking for a fun baking project, or just want to satisfy your sweet tooth, these cake pops are sure to impress.

Equipment

  • Tools to Use
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking pan
  • Cooling rack
  • Food processor or blender
  • Lollipop sticks
  • Styrofoam block or cake pop stand for drying
  • Parchment paper
  • Microwave-safe bowl for melting chocolate

Ingredients

  • For the Cake:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup finely chopped fresh strawberries
  • For the Icing:
  • 2 cups powdered sugar
  • 1/4 cup unsalted butter softened
  • 1/4 cup pureed fresh strawberries
  • 1 teaspoon vanilla extract
  • Pink food coloring optional
  • For the Coating:
  • 2 cups white chocolate chips or candy melts
  • 1 tablespoon vegetable oil
  • Sprinkles optional

Instructions

  • Make the Cake:
  • Preheat your oven to 350°F (175°C) and grease a baking pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the chopped strawberries.
  • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely on a wire rack.
  • Prepare the Icing:
  • In a medium bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
  • Add the pureed strawberries and vanilla extract, and continue to beat until smooth and creamy. Add a few drops of pink food coloring if desired for a brighter color.
  • Make the Cake Pops:
  • Once the cake is completely cool, crumble it into fine crumbs using a food processor or your hands.
  • Mix the cake crumbs with the prepared icing until well combined and the mixture holds together when pressed.
  • Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Insert a lollipop stick into each ball.
  • Freeze the cake pops for about 30 minutes to firm up.
  • Coat the Cake Pops:
  • In a microwave-safe bowl, melt the white chocolate chips or candy melts with the vegetable oil in 30-second intervals, stirring after each interval, until smooth and fully melted.
  • Dip each cake pop into the melted chocolate, gently tapping off any excess. Decorate with sprinkles if desired.
  • Place the coated cake pops in a Styrofoam block or cake pop stand to dry completely.