Get ready to satisfy your sweet cravings with these easy and delightful strawberry cake pops recipe. Made with a soft and moist strawberry cake with cream cheese frosting and a crunchy pink coating perfect for all occasions, birthdays, baby showers and more.
>> Learn more with my post of how to make cake pop at home
You're a cake pop lover too, and you're right! These strawberry cake pops are not only incredibly delicious but also a joy to make and are sure to become a favorite for any occasion.
Why you'll love this recipe
This version of strawberry cake pops is delicious and very fruity, with an incredible fresh strawberry flavor. I used a soft and moist white cake flavored with fresh strawberries, a homemade strawberry purée just like in my strawberry buttercream cake.
To bind the cake together and form well-rounded strawberry cake balls, I combined the strawberry cake with cream cheese frosting, which you can easily replace with mascarpone cheese or even strawberry jam.
These cake pops are very easy to make at home and really perfect for all your girly occasions, a birthday party, a baby shower and more.
More Strawberry Recipes
- Butter: An unsalted butter, well softened, take it out 30 minutes before or use your microwave to soften it quickly, but it must not be melted.
- Sugar: Prefer fine granulated sugar, not brown sugar, to preserve the strawberry flavor.
- Egg white: It's an egg-white cake that gives a pretty pink color, you can replace the whites with 3 medium whole eggs..
- Flour: Preferably cake flour, but if you have some you can use all-purpose flour.
- Baking powder: A combination of baking powder and baking soda, Measure the quantities carefully to ensure a fluffy cake.
- Milk: I like to use buttermilk but it also works with half-skimmed milk.
- Vanilla and salt: Pure vanilla extract and table salt to bring out the flavors.
- Strawberry puree: Using my strawberry compote, you can also make a simple strawberry reduction by cooking the strawberries over low heat.
- Cream cheese: The cake is quite tasty and sweet, so simple cream cheese helps bind the strawberry cake to make cake balls or you whip the cream cheese with powdered sugar to make like a frosting.
- Substitutions: You can also use mascarpone cheese, a frosting such as a vanilla whipped buttercream or strawberry jam.
- Chocolate: You can use white chocolate chips colored with fat-soluble pink food coloring.
- Candy melt: Pink or white with food coloring.
- Decoration: Freeze-dried strawberries blended into powder or sugar pearls, sprinkles, etc.
⚠️ You'll find quantities and full instructions in the recipe card at the end of this page.
How to make strawberry cake pops with cream cheese frosting
Make the cake
- Preheat the oven to 329°F/ 165°C and prepare an 8-inch/ 20 cm-diameter round cake pan lined with parchment paper on the bottom only.
- Place the butter and sugar in the bowl of your stand mixer fitted with a whisk attachment and blend on medium-high speed for 3 minutes until creamy and smooth.
- Add the vanilla extract and egg whites one at a time, leaving the mixer running at medium speed. Once incorporated, increase the speed and process for 5 minutes until the mixture is thick.
- Add the dry ingredients, cake flour, baking powder, baking soda and salt and mix with a spatula until smooth.
- Finish by stirring in the strawberry purée and mixing again to obtain a pink cake batter.
- Pour the batter into the tin and bake for 25 minutes.
- Leave the sponge cake to cool completely at room temperature.
Add cream cheese
- Crumble the cooled strawberry cake finely with your hands into a large bowl until you have a fine texture with no lumps.
- Add the cream cheese to the crumbled cake and stir with a spoon until the mixture is slightly sticky and compact.
- Using your hands or a small ice-cream scoop, shape the cake mixture into a cake ball weighing around 20 grams and place all of them on a lined baking sheet then in the fridge for around 30 minutes to 1 hour.
- Heat a small amount of white chocolate chips or pink candy melt in the microwave or double boiler and place in a small, deep bowl.
- Dip the end of a stick into the melted chocolate and press it into the center of the ball, then run your finger around the stick to remove any excess chocolate.
- Leave the cake pops to cool for ten minutes in the fridge or freezer.
- Heat chocolate chips or candy melt again until smooth and runny.
- Dip the strawberry cake pop into the melted chocolate or into the melted candy melts to cover it completely, then shake off any excess chocolate.
- Sprinkle the freeze-dried strawberry powder or sugar decorations over the top of the strawberry cake pops.
- Place coated cake pops on a cake pop stand and leave to harden completely at room temperature.
In the fridge: These cake pops are best kept in the fridge for around 4-5 days, in an airtight container or wrapped in plastic wrap.
Freezer: You can also keep them for up to 3 months in the freezer in preservation bags or a preservation box. Let them slowly recover in the fridge.
3 Tips for making cake pops
- Finely crumble the cake; the finer the crumbs, the smoother the balls.
- Place the cake balls in the fridge for 20 minutes to 1 hour before fixing them to the lollipop sticks.
- Dip the sticks well into the chocolate before attaching them to the ball, and leave to cool before coating the balls completely in chocolate or candy melts.
FAQ- Frequently Asked Questions
Yes, it's quite possible to make directly with a strawberry cake box mix to which you can adapt the quantity of frosting to get the right texture to form cake balls.
Chill the cake balls in the fridge or freezer but do not freeze completely, to make it easier to coat the cake pops.
Yes, it's always better to keep them in the fridge for a bit, as they will firm up and the coating will be easier.
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