Strawberry Shortcake Pops. A simple and fun way to enjoy the classic strawberry shortcake.
What happens when you’ve had a long week and have a craving for strawberry shortcake, but don’t feel like turning on your oven ? These simple no-bake treats are just what you need.
Have you been avoiding making cake pops too? Well, don’t.
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Cake Pops seems like a perfectly logical choice to me, they are just like truffles quite simply the best and easiest thing to make on earth. So easy to whip up and you ONLY need 4 ingredients.
Angel Food Cake, Whipped cream, Strawberries and White chocolate !!! Yes I know a basic math, but adding vanilla and lollipop sticks makes them prettier. So make that 6 ingredients.
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Well, try this Strawberry shortcake pops out. They will change your life.
Strawberry Shortcake Pops
Ingredients
- 12 oz angel food cake the round kind
- 1 lb strawberries diced in very small pieces
- 16 oz Fluffy White Frosting
- 3/4 tsp vanilla
- 1 pound white chocolate candy coating
- Lollipop sticks
Instructions
- Using your hands, crumble up the angel food cake as much as you can and place in a large bowl.
- Mix in white frosting and gently fold in the diced strawberries.
- Roll the mixture into 1 inch balls and place on parchment paper.
- * If the mixture too sticky to handle, cover with plastic wrap and refrigerate a couple of minutes until firm enough to handle.
- Cut or break lollipop sticks in half, and twist stick into the center of each cake ball, about halfway in.
- Freeze the balls for about an hour before dipping.
- In a bowl melt white chocolate candy coating.
- Dip pops in melted white chocolate to cover and place on parchment paper to set.
- Keep pops in the refrigerator until ready to serve. Enjoy!
I changed the recipe a little bit and made cream cheese frosting. I didn’t have fresh strawberries so I strained frozen ones, but my cake balls are too moist. I’m afraid when I cover them with chocolate and they thaw they will be a mess! Any suggestions on how to dry them out?
Frozen strawberries release extra moisture as they thaw, so the mixture can end up too wet. Try draining the mashed strawberries well (even pressing them in a strainer for a minute), and pop the shaped balls in the freezer for 20 to 30 minutes before dipping, that firms them up and makes dipping so much easier.
I have made these several times and they are delicious but I cannot for the life of me seem to keep them from falling apart when I coat them with the chocolate! They look so perfect here and I don’t know what I’m doing wrong! Any tips or suggestions?!? I would greatly appreciate it!! Thanks so much!
Same fix here, chill the shaped balls in the freezer for about 20 to 30 minutes (or even in the fridge overnight) before dipping. Cold, firm balls hold together so much better than room temperature ones, and dip them quickly rather than swirling them around too long.
When making these, the recipe doesn’t tell you when to add the vanilla? It sounds like a great recipe, I’m going to make these next!!
Good catch to double check. The vanilla goes in right along with the crushed strawberries and other filling ingredients when you’re mixing everything together, before you shape the balls. It’s listed in the ingredients and gets folded in with the rest.