Strawberry puree

1. Place the strawberries, sugar and lemon juice in a small saucepan.
2. Cook over low heat for about 8–10 minutes until the berries soften.
3. Blend into a smooth purée, then simmer 2–3 minutes more to thicken slightly.
4. Let cool completely before using in the cake.

Strawberry cake

1. Preheat oven to 329°F / 165°C and line a 20 cm cake pan with parchment paper (bottom only).
2. Mix and sift the dry ingredients: flour, baking powder, baking soda and salt.
3. Beat the softened butter and sugar for about 3 minutes until creamy.
4. Add vanilla and the egg whites one at a time, then mix on high speed for 5 minutes.
5. Add the dry ingredients and buttermilk alternating in small additions, then mix in the strawberry purée until smooth.
6. Pour into the pan and bake for about 25 minutes. Let the cake cool completely.

Assembling the cake pops

1. Crumble the cooled cake into fine crumbs.
2. Add cream cheese and mix until slightly sticky and compact.
3. Shape 20 g balls and chill for about 30 minutes.
4. Melt the candy melts. Dip one end of each stick in chocolate, insert into the cake balls, and chill again.
5. Dip each cake pop fully in melted candy melts, let excess drip, then sprinkle freeze-dried strawberries.
6. Place upright and let set completely.