Best 9 Cake Pops With Strawberry Frosting Recipes

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If you're looking for a delightful and easy-to-make treat, cake pops with strawberry frosting are the perfect choice. These bite-sized morsels are a fun and creative way to enjoy your favorite flavors of cake and frosting. Whether you're a seasoned baker or a beginner, this guide will provide you with all the tips and tricks you need to create delicious and visually appealing cake pops that will be the hit of any party or gathering.

Let's cook with our recipes!

STRAWBERRY CAKE POPS



Strawberry Cake Pops image

All made from scratch, these strawberry cake pops are truly delicious! This cake pops recipe is full of flavor and super easy to make. It's a great treat for a party or just because!

Provided by Katherine | Love In My Oven

Categories     dessert

Number Of Ingredients 16

1 1/2 cups diced strawberries (fresh or frozen)
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 egg, room temperature
1 tsp pure vanilla
1/2 cup buttermilk*
1/2 cup strawberry puree
1/2 cup unsalted butter, room temperature
1 3/4 cup powdered sugar
1/4 cup strawberry puree
4-5 cups chopped chocolate or candy melts
sprinkles, for decorating

Steps:

  • Add the strawberries to a small saucepan with 1 tsp of water and cook them over medium heat, for about 10-15 minutes, until softened. Either using an immersion blender, or placing the strawberries into a blender, blend the strawberries until smooth. Return the strawberries to the pot and simmer for 10 more minutes. Remove from heat and allow it to cool.
  • Preheat the oven to 350 F. Grease and flour an 8 or 9″ cake pan and set aside. In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter and sugar together until light and creamy, about 1 minute. Add the egg and vanilla, and mix together. With the mixer running on low, slowly mix in half of the dry ingredients. Add the buttermilk, followed by the remaining dry ingredients, and then the strawberry puree. Mix just until combined. Pour the cake batter into the prepared cake pan, and bake for 28-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and allow it to cool for 10 minutes, before inverting it on to a cooling rack to cool completely, about 2 hours.**
  • In the bowl of stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter on high for 1-2 minutes or until light and fluffy. Add in the powdered sugar, followed by the strawberry puree. Mix until thoroughly combined and smooth.
  • Crumble the cooled cake into a large mixing bowl, and stir in the strawberry buttercream until mixed together. 1 tablespoon at a time, roll the mixture into balls and place them on a parchment-lined baking sheet. Once all the balls are rolled out, place the baking sheet in the fridge for 2 hours to firm up. Remove the pan and re-roll the balls with your hand to create firm, smooth balls. Place the pan back in the fridge.
  • Melt half the chocolate in a double boiler or in the microwave, in 30 second intervals and at half power.*** Once the chocolate is smooth and runny, remove a few cake pops from the fridge. Dip a lollipop stick about a half inch into the melted chocolate, then carefully insert it into the middle of a cake pop. Holding it by the stick, dip the cake pop directly into the melted chocolate, covering it right to the base of the stick. Tap the cake pop lightly against the side of the cup to remove any excess chocolate. Add sprinkles immediately after dipping, if you're using. Place the cake pop to dry into a styrofoam block or cardboard box with some small holes poked into it. Repeat with the remaining cake pops, heating the other half of chocolate up when the melted chocolate begins to run low. Once the cake pops are dry, remove and enjoy!

STRAWBERRY CAKE POPS RECIPE



Strawberry Cake Pops Recipe image

These Strawberry Cake Pops are made completely from scratch with a sweet strawberry cake and rich strawberry buttercream, mixed together and rolled into perfect bite-sized cake pops!

Provided by Kelly Hamilton

Categories     Dessert

Time 6h

Number Of Ingredients 20

¼ cup strawberry puree (about ½ lb of strawberries )
1¾ cup all-purpose flour (spooned and leveled)
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
8 tbsp unsalted butter (at room temperature)
1 cup granulated sugar
3 egg whites (at room temperature )
¼ cup plain greek yogurt (or sour cream, at room temperature)
1½ tsp vanilla extract
⅓ cup whole milk (at room temperature )
red or pink food coloring (optional)
½ cup freeze-dried strawberries
½ cup unsalted butter (at room temperature )
1¾ cup powdered sugar
3-4 tsp whole milk (or heavy cream)
1 tsp vanilla extract
5 cups candy melts ((40 oz). You can also use white chocolate chips (I used about 2 bags) + vegetable oil)
lollipop sticks
sprinkles or extra freeze-dried strawberries

Steps:

  • Put ½ lb of strawberries in a blender or food processor and make a puree, making about a ½ cup or a little over. Simmer this in a pot over low-medium heat, stirring occasionally, for about 20 minutes OR until you are left with about 1/4 cup of puree left. Remove this from the heat and let cool completely. I put mine in the fridge/freezer to speed up the process. You can make this the day before to ensure that it cools completley in the fridge overnight.
  • Preheat the oven to 350°. Grease a 9x9 round cake pan with non stick spray.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk until combined and set aside.
  • Using an electric mixer, in a large bowl cream together the room temperature butter and sugar until smooth (about 2 minutes). Add in the egg white and beat on high speed until combined (about 2 minutes). Add in the vanilla and greek yogurt, mixing until combined. Slowly add in the dry ingredients until just incorporated. Slowly pour the milk in while your mixer is on low speed, just until it's combined. Be careful not to overmix! Mix in the completely cooled ¼ cup of strawberry puree until just incorporated. You can add a few drops of red or pink food coloring here as well if you would like to have a more pink cake.
  • Pour batter into the greased cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. If you notice your cake starting to brown a bit too much on top, you can cover it with tinfoil while baking.
  • Allow the cake to cool completely in the pan on a wire cooling rack.
  • Using a blender or food processor, blend the freeze-dried strawberries into a powder. You should have about a ¼ cup. Set aside.
  • In a large bowl, cream the butter using an electric mixer until smooth and creamy. Add the powdered sugar, strawberry powder, 2 tsp of milk, and vanilla. Mix on medium-high for about 2-3 mintues, until smooth and creamy. If needed, add another 1-2 tsp of milk to get the right consistency.
  • Once your cake is completely cooled, crumble the entire cake into the bowl of frosting, making sure there are no large lumps. If you had any hard/burnt pieces of cake, feel free to discard them. Turn the mixer on low until the cake and frosting combine.
  • Measure 1 tbsp of cake mix and roll into a ball, then place on a parchment paper-lined baking sheet. Place the sheet in the freezer for about 30 minutes, or the fridge for an hour. Cake pops come together easier when the cake balls are very cold.
  • Once they are chilled, melt the chocolate melts or chips in a deep measuring cup (I use a 2-cup one linked above). If using chocolate chips: reminder to use ½ tbsp oil for each cup of chocolate melted.
  • Take your cake balls out of the freezer. Dip the tip of a lollipop stick into the chocolate and press into the center of the cake ball, inserting about halfway through. Repeat for all the cake balls and place back into the freezer for another 10-15 minutes.
  • Taking about 3-4 cake pops out of the freezer at a time, dunk the cake pop into the chocolate coating fully, making sure to get all the way to the lollipop stick. Gently tap the stick on the side of the measuring cup to remove excess coating. Place your cake pop either upright in a styrofoam board or a box (see pictures above) or you could always place them down on another parchment paper-lined baking sheet. Decorate each one immediately as they dry pretty quickly since they are cold. Cake pops should be completely dried within an hour. I like to keep mine in the fridge before serving.

Nutrition Facts : Calories 158 kcal, Carbohydrate 22 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 45 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

STRAWBERRY CAKE POPS



Strawberry Cake Pops image

These melt in your mouth strawberry cake box are made with moist strawberry cake mix, cream cheese frosting and lots of melted white candy melts.

Provided by The Six Figure Dish

Time 1h25m

Number Of Ingredients 10

15.25 oz strawberry cake mix
3 eggs
1 cup water
1/3 cup oil
4 oz cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream
24 oz white candy melts (melted)
red sanding sugar (or sprinkles of choice)

Steps:

  • Preheat the oven to 350 degrees F.
  • In a bowl, combine the eggs, oil and water. Whisk together to combine.
  • Pour the strawberry cake mix into the wet ingredients and mix together until fully combined.
  • Transfer to a greased baking pan and bake at 350 degrees F for 28-31 minutes or until a toothpick inserted down the center comes out clean. Add an additional 3-5 minutes of baking time if using dark or coated pans. Follow the instructions on the cake mix box.
  • Remove the cake from the oven and allow to cool completely.
  • In a bowl, combine the cream cheese, powdered sugar, vanilla extract and heavy cream. Whisk together until fully combined.
  • Combine the strawberry cake with the cream cheese frosting, breaking up the cake into smaller pieces as you mix.
  • Use a cookie scoop with a measurement of 1 tbsp and scoop out pieces of cake.
  • Roll the cake into a ball using your hands and transfer to a parchment paper lined baking sheet.
  • Transfer the strawberry cake balls to the freezer for 30 minutes.
  • Place the white candy melts in a microwave safe bowl and microwave in 30 second intervals until fully melted.
  • Dip the lollipop stick into the melted candy melts first, then intert into a cake ball.
  • Dip the cake ball into the melted candy melts to coat completely. Allow the excess chocolate to drip off.
  • Immediately top with sprinkles.
  • Poke small holes into a box (I'm using a cardboard diaper box but any box will work) and place the cake pops upright on the box to dry.
  • Once the cake pops have completely dried, serve and enjoy.

Nutrition Facts : Calories 95 kcal, Carbohydrate 13 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 17 mg, Sodium 92 mg, Sugar 9 g, UnsaturatedFat 3 g, ServingSize 1 serving

SIMPLE CAKE POPS



Simple Cake Pops image

Everyone loves cake pops! They are simple to make, and you can create anything for any occasion. They are also nice small bites of dessert instead of large slices of cake or pie. Can be made up in partial batches and the remaining ingredients stored for a few weeks.

Provided by Miss Amy

Categories     Desserts     Cakes     Cake Pops

Time 2h30m

Yield 18

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
1 cup water
3 eggs
½ cup vegetable oil
1 (16 ounce) package prepared chocolate frosting
18 lollipop sticks
1 (14 ounce) bag chocolate candy melts
1 (.75 ounce) tube decorating icing

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
  • Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
  • Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
  • Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 46 g, Cholesterol 31.5 mg, Fat 22.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 7.9 g, Sodium 236.3 mg, Sugar 26.4 g

STRAWBERRIES AND CREAM CAKE POPS



Strawberries and Cream Cake Pops image

Strawberries mixed with cake and cream cheese mixture make beautiful pops - a delicious dessert made using Betty Crocker® cake mix and pink sugar.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 36

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 cup powdered sugar
2 oz cream cheese, softened
1/4 cup butter, softened
1/4 cup strawberry jam
1 cup dried strawberries, chopped
1 cup red candy melts (from 14-oz bag), melted
2 bags (14 oz each) pink candy melts or coating wafers, melted
36 paper lollipop sticks
1 large block white plastic foam
1/2 cup Betty Crocker™ Decorating Decors pink sugar

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely.
  • Line cookie sheet with waxed paper. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
  • Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.

Nutrition Facts : Calories 278, Carbohydrate 40 g, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 118 mg

STRAWBERRY POP CAKE



Strawberry Pop Cake image

My kids have started requesting this cake for their birthdays! It is very easy to make. Poking holes into a cake with a fork is fun for the whole family. :) The icing bowl gets licked clean whenever I make this.

Provided by Chef Doozer

Categories     Gelatin

Time 45m

Yield 16 serving(s)

Number Of Ingredients 11

1 (18 ounce) package white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 1/2 cups boiling water
1 (12 ounce) can strawberry soda
1 (3 1/2 ounce) package instant vanilla pudding
1 (8 ounce) container Cool Whip
1 cup milk
1 pint strawberry (to garnish) (optional)

Steps:

  • Prepare white cake mix according to package directions.
  • Pour into a 9 x 13 baking pan.
  • Bake as directed.
  • When the cake is almost done, mix the strawberry Jell-O, boiling water, and strawberry soda together.
  • As soon as the cake comes out of the oven, prick holes in it with a fork, and immediately pour the strawberry soda mixture over the cake.
  • Refrigerate.
  • To prepare icing, gently beat together dry pudding mix, Cool Whip, and milk.
  • Spread over cooled cake.
  • Garnish with strawberries if desired.
  • Store in refrigerator.

CHAMOMILE TEA CAKE WITH STRAWBERRY ICING



Chamomile Tea Cake With Strawberry Icing image

This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn't required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.

Provided by Eric Kim

Categories     cakes, dessert

Time 2h15m

Yield One 9-inch loaf

Number Of Ingredients 13

1/2 cup/115 grams unsalted butter
2 tablespoons/6 grams chamomile tea (from 4 to 6 tea bags), crushed fine if coarse
1 cup/240 milliliters whole milk
Nonstick cooking spray
1 cup/200 grams granulated sugar
1/2 teaspoon coarse kosher salt
2 large eggs
1 large lemon
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 1/2 cups/192 grams all-purpose flour
1 cup/124 grams confectioners' sugar
1/2 cup/8 grams freeze-dried strawberries

Steps:

  • In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
  • Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
  • Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
  • Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
  • Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
  • While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
  • If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.

EASY CAKE POP SWIRL



Easy Cake Pop Swirl image

These cake pops are quick and easy and fun for the whole family! They're perfect for holidays and get-togethers, and there's something about them for everyone to love. If you would like to frost them, do not use heavily whipped frosting, use a light frosting.

Provided by Hannah Craz

Categories     Desserts     Cakes     Cake Pops

Time 50m

Yield 20

Number Of Ingredients 7

1 cup white sugar
1 cup all-purpose flour, or as needed
1 ⅓ teaspoons baking soda
½ cup butter, softened
½ cup milk
2 eggs
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine sugar, flour, and baking soda in a bowl. Add butter, milk, eggs, and vanilla extract; stir, adding more flour if needed, until batter is thick but smooth.
  • Scoop batter onto a nonstick baking sheet using an ice cream scoop.
  • Bake in the preheated oven until golden brown, 30 to 40 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 113.6 calories, Carbohydrate 15.1 g, Cholesterol 31.3 mg, Fat 5.3 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 3.2 g, Sodium 126.3 mg, Sugar 10.4 g

RAINBOW SPRINKLE CAKE POPS RECIPE BY TASTY



Rainbow Sprinkle Cake Pops Recipe by Tasty image

#AD Bake with the whole family thanks to this recipe for Rainbow Sprinkle Cake Pops! And don't forget to check out The J Team, now streaming exclusively on Paramount+.

Provided by Paramount +

Categories     Desserts

Yield 24 pops

Number Of Ingredients 8

1 box strawberry cake mix, batter prepared according to package instructions
1 cup vanilla buttercream frosting, divided
2 bags white chocolate chip, divided
1 drop red food coloring
1 tube pink gel icing
1 tablespoon coconut oil
6 oz rainbow sprinkles
24 colored paper straws, trimmed to preferred length

Steps:

  • Bake the strawberry cake in the pan of your choice according to the package instructions, then let cool completely.
  • Line a baking sheet with parchment paper.
  • Crumble the cake into a large bowl, then stir in the vanilla frosting, 2 tablespoons at a time, with your hands or a spoon, until the mixture holds together when pressed. You should need between ½ cup and ¾ cup of frosting, depending on the texture of the cake.
  • Using a small ice cream scoop or spoon, scoop out 1½ tablespoons of the cake mixture and roll into a tight ball. Place on the prepared baking sheet and repeat with the remaining cake mix; you should have 24 cake balls. Transfer to the freezer while you melt the white chocolate.
  • Add ¾ cup white chocolate chips to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
  • Dip about ¼ inch of one end of a straw in the melted white chocolate, then gently insert into the center of a cake ball, about halfway through the ball. Return the ball, straw-side up, to the baking sheet. Repeat with the remaining cake balls, then return to the freezer for at least 45 minutes, or until the balls are thoroughly chilled and firm.
  • Line another small baking sheet with parchment paper.
  • Mix 1-3 drops of red food coloring, 1 drop at a time, into the remaining melted white chocolate until it is the desired shade of pink. Transfer the pink chocolate to a small piping bag with a very small round tip.
  • Pipe the pink chocolate onto the prepared baking sheet in 24 1-inch-wide bow shapes, using a toothpick to smooth out the edges and fill any gaps. Freeze for 10 minutes, until set. Remove from the freezer and squeeze a small dot of pink gel icing onto the center of each bow, then return to the freezer until ready to use.
  • Add the remaining white chocolate chips and the coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring between, until smooth.
  • Working one at a time, remove the cake pops from the freezer. Dip the pop in the melted white chocolate until completely coated, using a spoon as needed to help cover the top. Use the straw to spin the pop over the bowl to remove any excess chocolate, then sprinkle with rainbow sprinkles. Place the pop, straw up, back on the baking sheet in the freezer. Repeat with the remaining pops, then freeze for 10 minutes more, until the chocolate is set.
  • Using the remaining vanilla frosting, place a small dot of frosting on the back of each pink chocolate bow, then press onto the top corner of each cake pop.
  • Refrigerate the pops until ready to serve.
  • Enjoy!

Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 34 grams

Tips:

  • For a smoother cake pop, use a fine-mesh sieve to sift the cake crumbs before mixing them with the frosting.
  • If the cake pop mixture is too dry, add a little bit of milk or cream until it reaches a consistency that can be easily rolled into balls.
  • If the cake pop mixture is too wet, add a little bit of cake crumbs or flour until it reaches a consistency that can be easily rolled into balls.
  • Use a melon baller or small cookie scoop to measure out the cake pop mixture to ensure that they are all the same size.
  • Roll the cake pops in sprinkles, chopped nuts, or other toppings immediately after dipping them in the frosting to prevent the frosting from setting.
  • Place the cake pops in the refrigerator for at least 30 minutes before serving to allow the frosting to set completely.

Conclusion:

Cake pops are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With a variety of flavors and toppings to choose from, there is a cake pop for everyone. Whether you are making them for a special occasion or just for a fun snack, cake pops are sure to be a hit.

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