I always seem to have leftover cake. It’s not that I’m a bad baker, but I always overestimate the number of guests who will show up at my house. So, what’s a girl to do with a few pieces of leftover cake?
One day, I decided to make cake pops. Cake pops are the perfect way to use up leftover cake because you can just roll them into balls and then freeze them. And since they’re frozen, you can dip them in whatever coating you want.
I used my leftover strawberry cake and some pink frosting to make these strawberry cake pops. And they turned out so cute! Not to mention, they’re really delicious.
So if you ever find yourself with some leftover cake, be sure to give these strawberry cake pops a try.
Equipments Required For Strawberry Cake Pop Recipe
In order to make this recipe, you will need a few pieces of equipment. An electric hand mixer is necessary to cream the butter and sugar together. A parchment paper sheet can be used in lieu of wax paper, which is traditionally used in baking. If you do not have a baking sheet pan, an oven-safe dish can be substituted. Finally, a 2-cup measuring cup is needed for accurate measurements.
Ingredients Overview
Strawberry Puree
The strawberry puree in this recipe helps to add a delicious flavor and natural sweetness to the cake pops. It’s also a great way to use up any leftover strawberries you may have.
All-Purpose Flour Spooned And Leveled
The all-purpose flour in this recipe is what helps to give the cake pops their structure. Make sure to spoon and level the flour when measuring it out for the best results.
Baking Powder
Baking powder helps to give the cake pops a light and fluffy texture. Make sure to use fresh baking powder for best results.
Baking Soda
Baking soda helps to give the cake pops a nice, even rise when baking. Make sure to use fresh baking soda for best results.
Salt
A pinch of salt helps to bring out the flavors in this recipe.
Unsalted Butter At Room Temperature
The unsalted butter in this recipe helps to give the cake pops a moist and tender texture. Make sure that your butter is soft before adding it to the batter.
Granulated Sugar
The granulated sugar in this recipe helps to sweeten the cake pops and make them even more delicious.
Egg Whites At Room Temperature
The egg whites in this recipe help to add structure and lift to the cake pops. Make sure that your eggs are at room temperature before adding them to the batter.
Plain Greek Yogurt Or Sour Cream, At Room Temperature
The plain Greek yogurt or sour cream in this recipe helps to add moisture and flavor to the cake pops. Make sure that your yogurt or sour cream is at room temperature before adding it to the batter.
Vanilla Extract
The vanilla extract in this recipe helps to give the cake pops a nice, sweet flavor.
Whole Milk At Room Temperature
The whole milk in this recipe helps to give the cake pops a nice, smooth texture. Make sure that your milk is at room temperature before adding it to the batter.
Red Or Pink Food Coloring (Optional)
The red or pink food coloring in this recipe helps to give the cake pops their characteristic strawberry color. If you don’t have any, you can leave this out.
Pink Frosting (Optional)
The pink frosting in this recipe helps to give the cake pops a nice, sweet flavor. If you don’t have any, you can leave this out.
Freeze-Dried Strawberries (Optional)
The freeze-dried strawberries in this recipe help to add a nice, crunchy texture to the cake pops. If you don’t have any, you can leave this out.
Powdered Sugar
The powdered sugar in this recipe helps to give the cake pops their characteristic sweet flavor.
Whole Milk Or Heavy Cream, For Dipping
The whole milk or heavy cream in this recipe is what helps to give the cake pops their final coating. Make sure to use a high-fat milk or cream for best results.
Candy Melts In A Variety Of Colors
The candy melts in this recipe are what help to give the cake pops their final coating. Try using different colors for a fun and festive look.
Substitutions
You can substitute the all-purpose flour in this recipe with a gluten-free alternative such as almond or coconut flour.
You can also substitute the plain Greek yogurt for sour cream if you prefer.
If you don’t have any pink frosting, you can use white frosting and add some red food coloring to it.
Finally, if you don’t have any candy melts, you can use chocolate chips instead. Just be sure to melt them slowly in the microwave or over a double boiler before dipping your cake pops.
Ingredient Measurements
- 1/4 cup of strawberry puree (or about 1/2 pound)
- 1 3/4 cups all-purpose flour, leveled with a spoon
- 1 cup granulated sugar
- ¼ cup plain greek yogurt or sour cream, at room temperature
- ⅓ cup whole milk at room temperature
- 8 tablespoon unsalted butter at room temperature
- 3 egg whites at room temperature
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoon vanilla extract
- red or pink food coloring (optional)
For the coating
- 5 cups candy melts (40 oz). You can also use white chocolate chips (I used about 2 bags) + vegetable oil
- sprinkles or extra freeze-dried strawberries
- lollipop sticks
For the frosting
- ½ cup freeze-dried strawberries
- 3-4 teaspoon whole milk or heavy cream
- 1 teaspoon vanilla extract
- 1¾ cup powdered sugar
- ½ cup unsalted butter at room temperature
Instructions For Strawberry Cake Pop Recipe
- Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper and set aside.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add in the egg whites, one at a time, mixing until just combined.
- Add in the plain Greek yogurt or sour cream and mix until just combined.
- Stir in the vanilla extract and whole milk until just combined.
- Slowly add in the dry ingredients to the wet ingredients, stirring until just combined and no lumps remain. (Do not overmix).
- If desired, add food coloring to create a pink hue for your cake pops batter before transferring it to your prepared baking pan.
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before proceeding with recipe instructions.
- Once cooled, break up the cake and place it into a large bowl. Add in frosting and mix together until fully combined and resembles a dough-like consistency.
- Using an ice cream scoop or spoon, scoop out small mounds of cake mixture and roll them into balls. You should have enough mixture to make approximately 24-36 cake pops, depending on the size you’d like them to be.
- Place your candy melts in a microwave safe bowl and heat them in short bursts of 30 seconds until fully melted.
- Dip each cake pop into the melted candy melts, turning to coat evenly. Allow any excess to drip off before setting it onto parchment paper or a silicone baking mat to cool and harden.
- If desired, you can dip your cake pops in powdered sugar for an extra sweet treat or sprinkle with freeze-dried strawberries for a crunchy twist.
- Enjoy! Your delicious strawberry cake pops are now ready to serve and enjoy!
Important Things To Remember When Making Strawberry Cake Pop
- Make sure all ingredients are at room temperature before beginning.
- Be sure to grease and line your baking pan with parchment paper if making the cake pops from scratch.
- Melt your candy melts slowly in the microwave or over a double boiler to prevent burning.
- Allow the cake pops to cool completely before coating them in melted candy.
- If desired, you can dip your finished cake pops in powdered sugar or sprinkle with freeze-dried strawberries for an extra special treat!
Nutrition
The recipe below contains: 158kcal, 22g carbohydrates, 1g protein, 7g fat (5 of which is saturated), 11mg cholesterol, 45 sodium mg, 49mg potassium ,1 g fiber , 18 sugar g , 128IU vitamin A , 33 Vitamin C mg calcium and 1 Iron mg.
Storage instructions
The recipe will last in the fridge for up to 5 days or in the freezer for up to 2 months. Be sure to keep in an airtight container or bag and store in a cool, dry place.
Also Read : Thumbprint Cookies With Icing Recipe
Conclusion
As you can see, this recipe is not only delicious but it’s also nutritious and easy to store. Be sure to try it out for yourself and let us know what you think in the comments below!
