Strawberry Shortcake Pops
Strawberry shortcake pops - Angel food cake balls stuffed with fresh strawberries and whipped cream then dipped into melted white chocolate. A simple and fun way to enjoy the classic strawberry shortcake.
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Servings: 30 -36
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!