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–+ servings
Strawberry Shortcake Cake Pops

Strawberry Shortcake Cake Pops That Will Brighten Your Summer

Enjoy Strawberry Shortcake Cake Pops, a fun, portable twist on a classic dessert bursting with flavor.
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Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 2 hours
Servings: 12 pops
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 loaf Pound Cake Use store-bought or homemade.
  • 1 cup Chopped Strawberries Fresh or freeze-dried.
For the Frosting Mixture
  • ¾ cup Fluffy White Frosting Add more if necessary for consistency.
For Coating
  • 12 oz White Chocolate Dipping Tray Ghirardelli or Merckens recommended.
For Serving
  • 12 pieces Lollipop Sticks Essential for easy enjoyment.

Equipment

  • Mixing Bowl
  • Cookie sheet
  • Parchment paper
  • microwave-safe bowl

Method
 

Instructions
  1. Crumble the Pound Cake into a large mixing bowl until it resembles fine crumbs.
  2. Mix in the fluffy white frosting, starting with ¾ amount, until it holds together.
  3. Fold in the chopped strawberries gently, ensuring even distribution.
  4. Chill the mixture for about 30 minutes until firm.
  5. Prepare a cookie sheet lined with parchment paper.
  6. Form balls of the mixture, approximately 1 inch in diameter, and place on the cookie sheet.
  7. Insert lollipop sticks into each ball halfway.
  8. Freeze the cake pops for about 1 hour until solid.
  9. Melt the white chocolate in a microwave-safe bowl.
  10. Dip each cake pop into the melted white chocolate and let excess drip off.
  11. Place the coated pops back onto the lined sheet and refrigerate for 1-3 hours to set.

Nutrition

Serving: 1popCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 10mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store pops in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Thaw in the fridge overnight before serving.

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