strawberry shortcake cake pops
Bright colors and even brighter bursts of flavor make these Strawberry Shortcake Cake Pops just perfect for you spring and summer celebrations!
I have a confession to make. I have been holding out on you. These may be some of the best cake pops that I have ever eaten and I feel incredibly guilty that I have been holding on to the recipe for several months now. Blame my editorial calendar as these seemed so fitting for Spring and Summer and please forgive me. I promise it was worth the wait!
Back in February you may remember that I created a dessert bar for an old friend and one of her requests was cake pops. As we were in the midst of winter, she wanted to incorporate both bright colors and flavors into her desserts and these Strawberry Shortcake Cake Pops were a perfect fit. Not only did the candy melts and jimmies add a bright presentation to the cake pops, but the freeze dried strawberries offered a pop of fresh strawberry flavor with every bite. I loved the contrast of the tart strawberries to the sweet frosting.
I used store-bought pound cake for added convenience, but you’re more than welcome to make your own. The mild flavor of the pound cake lets the strawberries shine and keeps these pops from becoming overly sweet. In case I haven’t said it enough, these cake pops were absolutely perfect in my book! Cake Pops can be a bit tricky to make, so be sure to keep reading so that you can learn from my mistakes.
Tips for Cake Pop Success
Do not roll your cake balls too tightly. You want to roll your balls of cake until they just come together and are smooth. If rolled too tightly, they will expand and crack your candy coating as they relax.
Do not freeze your cake balls. Much like rolling your balls too tightly, freezing them will cause them to contract. They will expand as they thaw and will crack your candy coating.
Let your cake balls rest at room temperature before coating. I like to use a dollop of candy melts to insert and secure the sticks into each cake ball. I refrigerate for about 15 minutes to set the stick into place, but then allow the cake pops to return to room temperature prior to dipping to prevent the candy coating from cracking.
Thin your candy melts. Adding vegetable oil, coconut oil, or Paramount Crystals to your candy melts will thin them out to more evenly coat your cake pops and give them a gorgeous shine. Add gradually and remember a little goes a long way.
Have fun! Seriously, don’t sweat it. Cake pops can be a pain to make, especially if you’re striving for perfection. Cover your mistakes with sprinkles and remember that they taste amazing even if they aren’t magazine cover ready.
- 6 cups crumbled pound cake (approximately 2 loaves or one large round)
- ¾ - 1 can vanilla frosting
- 4 ounces freeze-dried strawberries, roughly chopped
- 12 ounce bag candy melts
- vegetable oil, coconut oil, or paramount crystals for thinning
- sprinkles or jimmies for decorating
- cake pop sticks
- In a large mixing bowl, combine crumbled cake, ¾ can of vanilla frosting, and freeze-dried strawberries.
- Mix together with hands until evenly mixed and starting to come together. If using a lighter, whipped frosting, you may need to add the remainder of the can to reach a desired consistency.
- Once you can form a ball, gently roll into ping pong sized balls and set on a sheet pan lined with parchment paper.
- Melt candy melts according to package directions. If your candy melts are too thick, add oil or paramount crystals a tablespoon at a time and stir until desired consistency is reached.
- Dip one end of each stick into melted candy melts and gently press down halfway into each cake ball. Refrigerate for 10-15 minutes to allow the candy to set. Remove from refrigerator and bring to room temperature before continuing.
- Carefully dip each cake pop into candy melts and rotate to coat evenly. Return cake pops to parchment lined sheet pan or a cake pop stand and sprinkle tops with coordinating sprinkles.
- Allow to set completely before serving, storing in an airtight container, or packaging for gifting.
RESOURCES
Wilton Candy Melting Pot
Paramount Melting Crystals
I made these today for a Super Bowl party and they came out fabulous!! They were so delicious! I used cream cheese frosting instead of vanilla but thats the only thing I changed. Will definitely be making again in the future.
So happy to hear this – thanks for sharing! Cream cheese also sounds lovely!
These pops look so lovely! You’re awakening my sweet tooth :D
These are such great tips!! I would have just frozen the cake balls! These are gorgeous, by the way. Just gorgeous.
Thank you Angela! I froze the first batch thinking it would be easier to dip in candy melts since they would set faster. They were easier to dip, but every last one of them cracked. They tasted great, but were by no means pretty enough to leave my kitchen.
Perfect tips! I’ve made cake pops a few times and they’ve always failed. So excited to try them again with your suggestions!
These cake pops look like so much fun to make. Love the colors too!
I haven’t tried making cake pops yet, but you’ve inspired me now! These strawberry shortcake cake pops are absolutely beautiful! Such pretty colors…pinning! :)
I have to admit I’ve never actually made cake balls. However… I have a daughter who would clear a plate of each and every one of these beauties in one sitting!! She adores pink AND sprinkles. Since it’s spring break, I’m thinking these just might be in order for us!