Irresistible Strawberry Cake Popsicles for Sweet Treat Lovers

Strawberry cake popsicles are delightful bite-sized treats that combine cake, frosting, and a crisp candy coating into a dessert that’s as fun to eat as it is to make. This homemade recipe is perfect for any skill level, from beginners to seasoned bakers. Whether for birthdays, parties, or casual snacking, strawberry cake popsicles bring a sweet touch to every occasion. Best of all, the recipe is customizable, making it ideal for all kinds of creative flavor and decoration options.

Prep and Cook Time for Strawberry Cake Popsicles

Prep time: 2 hours
Cook time: 30-35 minutes
Total time: 6 hours

Equipment Needed for Strawberry Cake Popsicles

To make strawberry cake popsicles, you’ll need:

Mixing bowls
Electric mixer
Parchment paper
Baking sheet
Measuring cups
Blender or food processor
Styrofoam board (or baking sheet for drying)
Saucepan
9×9-inch square pan
Wire cooling rack

Ingredients for Strawberry Cake Popsicles

Cake:

Strawberry puree: ¼ cup (from ½ lb of strawberries)
Flour: 1 ¾ cups
Baking powder: 1 teaspoon
Baking soda: ¼ teaspoon
Salt: ¼ teaspoon
Butter: 8 tablespoons (softened)
Sugar: 1 cup
Egg whites: 3 (at room temperature)
Greek yogurt or sour cream: ¼ cup (at room temperature)
Vanilla extract: 1 ½ teaspoons
Whole milk: ⅓ cup (at room temperature)
Food coloring (optional)

Frosting:

Freeze-dried strawberries: ½ cup
Butter: ½ cup (softened)
Powdered sugar: 1 ¾ cups
Whole milk or heavy cream: 3-4 teaspoons
Vanilla extract: 1 teaspoon

For the Coating:

Candy melts or white chocolate: 5 cups (or 2 bags)
Vegetable or canola oil (if using chocolate chips)
Lollipop sticks
Sprinkles or freeze-dried strawberries for decoration

Instructions for Making Strawberry Cake Popsicles

Strawberry Puree

Blend fresh strawberries until smooth.
Simmer the puree in a saucepan to reduce moisture and concentrate flavor.
Let the puree cool completely before adding it to the batter (prepare a day in advance if needed).

Cake

Combine dry ingredients: flour, baking powder, baking soda, and salt.
Cream butter and sugar until fluffy, then mix in egg whites.
Add yogurt, vanilla, and strawberry puree, blending until smooth.
Gradually incorporate dry ingredients and milk.
Bake in a greased 9×9 pan at 350°F (175°C) for 30-35 minutes.
Let the cake cool completely on a wire rack.

Frosting

Grind freeze-dried strawberries into powder using a food processor.
Beat butter until smooth, then add powdered sugar and strawberry powder.
Mix in vanilla extract and milk until the frosting reaches a creamy consistency.

Mixing and Forming the Cake Pops

Crumble the cooled cake into fine crumbs.
Gradually add frosting until the mixture holds together when pressed.
Roll into 1-inch balls and place on a parchment-lined baking sheet.
Freeze for at least 2 hours to firm up.

Dipping and Decorating

Melt candy melts or chocolate in a double boiler. Add a teaspoon of oil for a smoother consistency if needed.
Dip lollipop sticks into the melted coating, then insert them halfway into each cake ball.
Coat each pop by dipping it into the melted chocolate, tapping off excess.
Decorate with sprinkles or freeze-dried strawberry bits while the coating is still wet.
Allow cake pops to dry upright in a styrofoam board or on a lined baking sheet.

Tips and Tricks for Perfect Strawberry Cake Popsicles

Prep in Advance: Make the cake and frosting ahead of time to save on the overall preparation time.
Chill Thoroughly: Freezing the cake balls prevents them from falling apart during dipping.
Use a Measuring Cup: This helps achieve even coating without wasting chocolate.
Drying Options: Dry cake pops upright in styrofoam or lay them on parchment paper for a flat-bottomed look.

Alternatives for Strawberry Cake Popsicles

Chocolate Chips Instead of Candy Melts: Melt chocolate chips with a teaspoon of oil for a shiny, smooth coating.
Other Flavor Variations: Add almond extract or citrus zest to the batter for unique flavor combinations.

Storage Instructions

Refrigeration: Store strawberry cake popsicles in an airtight container in the fridge for up to 5 days.
Freezing: For longer storage, freeze cake pops for up to 2 months. Thaw overnight in the refrigerator before serving.

Additional Recipes

If you love strawberry cake popsicles, you might also enjoy:

Nutritional Information

Each strawberry cake popsicle contains:

Calories: 158 kcal
Carbohydrates: 22 g
Protein: 1 g
Fat: 7 g
Saturated Fat: 5 g
Cholesterol: 11 mg
Sodium: 45 mg
Potassium: 49 mg
Fiber: 1 g
Sugar: 18 g
Vitamin A: 128 IU
Vitamin C: 33 mg
Calcium: 11 mg
Iron: 1 mg

Strawberry cake popsicles are a delightful treat perfect for any occasion. This recipe simplifies the process, allowing you to create vibrant, flavorful desserts that everyone will love. By following these tips and tricks, you’ll have professional-looking cake pops ready to impress at your next celebration!

Can You Freeze Cake to Make Strawberry Cake Popsicles?

Freezing cake is a great way to simplify the process of making strawberry cake popsicles. Chilling the cake ensures it holds its shape when crumbled and mixed with frosting. After baking and cooling the cake, wrap it tightly in plastic wrap to prevent freezer burn, and store it for up to three months. When ready to use, let the cake thaw at room temperature before crumbling.

Freezing also helps when forming cake balls for strawberry cake popsicles. Once shaped, freeze the balls for at least two hours before dipping them in melted chocolate. This step ensures that the balls don’t fall apart during coating and that the popsicles have a professional finish. Incorporating freezing into your preparation process adds convenience and ensures a perfect texture.

Can You Freeze a Strawberry-Filled Cake?

Freezing a strawberry-filled cake is possible, but it requires care to maintain the cake’s texture and flavor. The high moisture content of fresh strawberries can lead to sogginess if not handled correctly. For strawberry cake popsicles, using freeze-dried strawberries in the frosting is a more practical option, as it eliminates excess moisture while retaining a vibrant strawberry flavor.

If freezing a strawberry-filled cake is essential, wrap each layer individually in plastic wrap and aluminum foil to lock in freshness. Avoid freezing cakes with whipped cream or custard fillings, as these don’t thaw well. When using frozen strawberry-filled cake for strawberry cake popsicles, allow it to thaw slowly in the refrigerator to prevent texture loss.

What’s the Difference Between Strawberry Pound Cake and Strawberry Shortcake?

While both cakes are delicious, they differ in texture, flavor, and preparation, and each can be used as a base for strawberry cake popsicles depending on your preferences. Strawberry pound cake is dense and buttery, making it an excellent choice for popsicles that require a firm base. Its rich texture pairs beautifully with the sweetness of frosting and candy coatings.

Strawberry shortcake, on the other hand, is lighter and fluffier, often served with fresh strawberries and whipped cream. While it’s less sturdy for making strawberry cake popsicles, you can adapt it by adding freeze-dried strawberries and a firmer frosting to hold the mixture together. Both options bring their unique qualities to your popsicles, allowing for customization based on the occasion.

What Are Strawberry Shortcake Popsicles Made Of?

Strawberry shortcake popsicles are inspired by the classic dessert and typically combine cake, strawberries, and a creamy element. When transformed into strawberry cake popsicles, these treats incorporate crumbled strawberry cake mixed with frosting, coated in a layer of melted white chocolate or candy melts.

For the finishing touch, the popsicles are often rolled in a blend of crushed cookies or freeze-dried strawberries to mimic the iconic shortcake crumb topping. These toppings add a delightful crunch and an extra burst of strawberry flavor, making strawberry cake popsicles irresistible. By using simple ingredients and creative toppings, you can recreate this dessert in a fun and portable form.

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