Tuesday, January 3, 2012

Old Fashion Strawberry Shortcake Cake Pops


Getting’ ready for Valentine’s Day!

Do you remember Strawberry Shortcakes?  You know the ones made with a basic sugar biscuit, strawberries and whip cream? Yum!

Here is a play on the Old Fashion Strawberry Shortcakes in cake pop form!



  • 1 box white cake mix
  • 3 eggs
  • 2 tsps. strawberry extract
  • 3/4 cup half and half

Nope, I did not forget the oil, no oil in this recipe.

Mix all ingredients together, the batter will be thick.  Pour into a greased 9x13 pan.  Bake at 350 for 25-28 minutes or until cake springs back when lightly touched.


Once cake is cooled completely, crumble cake into small even pieces, either by hand or by food processor.  Place crumbles into a large bowl.


In a small bowl mix together the strawberry extract and buttercream frosting.

  • 1 tsp. strawberry extract
  • 1/2 can of vanilla buttercream frosting
  • 1/3 cup strawberry jam or preserves, NOT jelly!

With a gloved hand, mix together cake crumbles, frosting with extract and jam until a thick dough consistency forms.


Now here’s one of my secrets!  Form the mixture into a ball and wrap it in wax paper.


Then place it into a quart size zip lock baggie and keep it in the refrigerator over night.


Here’s another one of my secrets!  The following day removed the mixture from the refrigerator and use a small cookie scope to keep the ball size uniform.  Or you can use a kitchen scale, each mound should weigh approximately 0.80 oz.  


Now it’s time to roll!

During the rolling process I wash and dry my hands several times, this helps to make a rounder ball and smoother outside finish.

Or, you can use an Easy Roller!  This is an amazing product.  It helps you crank out up to 21 perfectly round cake balls at a time.


Melt candy melts in the microwave as directed on the back of the package. (I will have more info and tips on this in another post.)

Dip one end of the lollipop stick into the candy melts about 3/4 inch.  Place the stick into the center of a cake ball.  This will act as a glue to keep the cake ball on the stick.

Chill the cake balls in the refrigerator for just a few minutes.  Otherwise, the cake balls will fall right off the stick and into the candy melts.


Dip your chilled (now) cake pop into the candy melts.  (I will have more info and tips on this in another post.)

If you would like sprinkles or colored sugar crystals on your cake pop now is the time to do it.  Quickly coat freshly dipped cake pop with sprinkles before the cake pop sets.


Or, you can let the coating set and drizzle with red melted candy melts and adhere a Wilton Jumbo Heart Sprinkle in the front to give it that extra special touch.

Wilton Jumbo Heart Sprinkles

This is what the bottle of Wilton Jumbo Heart Sprinkles looks like.


You can make your Valentine cake pop tray look extra special by using some of your Christmas decorations!  This red plate and these red and white beads where bought and used for Christmas.  Love it when I can use the same decorations again and again for other holidays.  I’m thinking the beads and plate can also be used again for the 4th of July too, just have to add some blue!

1 comment:

  1. All of your cake pops look so delicious! Very cute :)