There’s something absolutely magical about biting into a perfectly crafted cake pop – that satisfying crack of the candy shell giving way to moist, flavorful cake inside. Today, I’m sharing my secret recipe for creating bakery-worthy strawberries and cream cake pops that rival your favorite coffee shop treats!
What makes these cake pops extra special is the real freeze-dried strawberry powder mixed right into the cake base. This gives them an authentic berry flavor that’s both sweet and slightly tart, perfectly complemented by the creamy vanilla cake. The beautiful pink coating makes them as gorgeous as they are delicious.
Whether you’re planning a birthday party, baby shower, or just want to treat yourself to something special, these homemade cake pops are guaranteed crowd-pleasers. Plus, once you master the basic technique, you can customize them for any occasion – think heart shapes for Valentine’s Day or different colored coatings for holidays!
Recipe Details
- Prep time: N/A
- Cook time: N/A
- Servings: N/A
Ingredients
- 1 box (15.25 oz) vanilla cake mix, plus required ingredients listed on package
- 1/2 cup confectioners’ sugar
- 2 tablespoons unsalted butter, room temperature
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt
- 1/4 cup freeze-dried strawberries, finely ground into powder
- 7 oz strawberry-flavored candy coating wafers
- 6 oz red candy coating wafers
- 1 tablespoon coconut oil or vegetable shortening
- 3 oz green candy coating wafers (optional, for decoration)
- 3 oz white candy coating wafers (optional, for decoration)
- 30 cake pop sticks
Instructions
- Prepare the cake base: Bake your vanilla cake according to package directions in a 9×13-inch pan, typically 25-35 minutes. Allow to cool in the pan for about 10 minutes until safe to handle but still slightly warm.
- Create the cake pop mixture: In a stand mixer bowl with paddle attachment, cream together powdered sugar, softened butter, vanilla, and salt until smooth and fluffy, about 1 minute. Crumble the cooled cake into fine pieces and add to the bowl along with the ground freeze-dried strawberries. Mix on low speed until everything is well combined and the mixture holds together when squeezed.
- Form and chill the pops: Line a large baking sheet with parchment paper. Using a cookie scoop or your hands, portion the mixture into 30 evenly-sized balls (about 1.5 inches each). Gently shape each ball into a rounded triangle or strawberry shape. Carefully insert a cake pop stick about halfway into each pop from the bottom. Arrange on the prepared baking sheet and refrigerate for at least 30 minutes until firm.
- Prepare the coating: In a microwave-safe glass measuring cup, combine the strawberry-flavored and red candy melts. Microwave in 15-second intervals, stirring between each, until completely smooth (about 2 minutes total). Stir in the coconut oil to create a smooth, dippable consistency.
- Coat the cake pops: Working one at a time, dip each chilled cake pop into the melted candy coating, allowing excess to drip off. Gently tap the stick against the rim of the cup to remove excess coating. Place upright in a styrofoam block or cake pop stand to set completely, about 15 minutes.
- Add finishing touches (optional): If decorating, melt green and white candy melts separately and use a piping bag or squeeze bottle to add leaf designs or drizzle patterns. Allow to set completely before serving or packaging.
Tips & Variations
Pro Tips for Perfect Cake Pops: If your candy coating becomes too thick while working, reheat it in 10-second intervals until smooth again. For extra-smooth coating, strain your melted candy through a fine-mesh sieve to remove any lumps. Store finished cake pops in an airtight container at room temperature for up to one week, or freeze for up to three months. For gift-giving, place each pop in a clear cellophane bag tied with a pretty ribbon!
