STRAWBERRY CAKE POPS
All made from scratch, these strawberry cake pops are truly delicious! This cake pops recipe is full of flavor and super easy to make. It's a great treat for a party or just because!
Provided by Katherine | Love In My Oven
Categories dessert
Number Of Ingredients 16
Steps:
- Add the strawberries to a small saucepan with 1 tsp of water and cook them over medium heat, for about 10-15 minutes, until softened. Either using an immersion blender, or placing the strawberries into a blender, blend the strawberries until smooth. Return the strawberries to the pot and simmer for 10 more minutes. Remove from heat and allow it to cool.
- Preheat the oven to 350 F. Grease and flour an 8 or 9″ cake pan and set aside. In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter and sugar together until light and creamy, about 1 minute. Add the egg and vanilla, and mix together. With the mixer running on low, slowly mix in half of the dry ingredients. Add the buttermilk, followed by the remaining dry ingredients, and then the strawberry puree. Mix just until combined. Pour the cake batter into the prepared cake pan, and bake for 28-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and allow it to cool for 10 minutes, before inverting it on to a cooling rack to cool completely, about 2 hours.**
- In the bowl of stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter on high for 1-2 minutes or until light and fluffy. Add in the powdered sugar, followed by the strawberry puree. Mix until thoroughly combined and smooth.
- Crumble the cooled cake into a large mixing bowl, and stir in the strawberry buttercream until mixed together. 1 tablespoon at a time, roll the mixture into balls and place them on a parchment-lined baking sheet. Once all the balls are rolled out, place the baking sheet in the fridge for 2 hours to firm up. Remove the pan and re-roll the balls with your hand to create firm, smooth balls. Place the pan back in the fridge.
- Melt half the chocolate in a double boiler or in the microwave, in 30 second intervals and at half power.*** Once the chocolate is smooth and runny, remove a few cake pops from the fridge. Dip a lollipop stick about a half inch into the melted chocolate, then carefully insert it into the middle of a cake pop. Holding it by the stick, dip the cake pop directly into the melted chocolate, covering it right to the base of the stick. Tap the cake pop lightly against the side of the cup to remove any excess chocolate. Add sprinkles immediately after dipping, if you're using. Place the cake pop to dry into a styrofoam block or cardboard box with some small holes poked into it. Repeat with the remaining cake pops, heating the other half of chocolate up when the melted chocolate begins to run low. Once the cake pops are dry, remove and enjoy!
STRAWBERRY CAKE POPS RECIPE
These Strawberry Cake Pops are made completely from scratch with a sweet strawberry cake and rich strawberry buttercream, mixed together and rolled into perfect bite-sized cake pops!
Provided by Kelly Hamilton
Categories Dessert
Time 6h
Number Of Ingredients 20
Steps:
- Put ½ lb of strawberries in a blender or food processor and make a puree, making about a ½ cup or a little over. Simmer this in a pot over low-medium heat, stirring occasionally, for about 20 minutes OR until you are left with about 1/4 cup of puree left. Remove this from the heat and let cool completely. I put mine in the fridge/freezer to speed up the process. You can make this the day before to ensure that it cools completley in the fridge overnight.
- Preheat the oven to 350°. Grease a 9x9 round cake pan with non stick spray.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk until combined and set aside.
- Using an electric mixer, in a large bowl cream together the room temperature butter and sugar until smooth (about 2 minutes). Add in the egg white and beat on high speed until combined (about 2 minutes). Add in the vanilla and greek yogurt, mixing until combined. Slowly add in the dry ingredients until just incorporated. Slowly pour the milk in while your mixer is on low speed, just until it's combined. Be careful not to overmix! Mix in the completely cooled ¼ cup of strawberry puree until just incorporated. You can add a few drops of red or pink food coloring here as well if you would like to have a more pink cake.
- Pour batter into the greased cake pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. If you notice your cake starting to brown a bit too much on top, you can cover it with tinfoil while baking.
- Allow the cake to cool completely in the pan on a wire cooling rack.
- Using a blender or food processor, blend the freeze-dried strawberries into a powder. You should have about a ¼ cup. Set aside.
- In a large bowl, cream the butter using an electric mixer until smooth and creamy. Add the powdered sugar, strawberry powder, 2 tsp of milk, and vanilla. Mix on medium-high for about 2-3 mintues, until smooth and creamy. If needed, add another 1-2 tsp of milk to get the right consistency.
- Once your cake is completely cooled, crumble the entire cake into the bowl of frosting, making sure there are no large lumps. If you had any hard/burnt pieces of cake, feel free to discard them. Turn the mixer on low until the cake and frosting combine.
- Measure 1 tbsp of cake mix and roll into a ball, then place on a parchment paper-lined baking sheet. Place the sheet in the freezer for about 30 minutes, or the fridge for an hour. Cake pops come together easier when the cake balls are very cold.
- Once they are chilled, melt the chocolate melts or chips in a deep measuring cup (I use a 2-cup one linked above). If using chocolate chips: reminder to use ½ tbsp oil for each cup of chocolate melted.
- Take your cake balls out of the freezer. Dip the tip of a lollipop stick into the chocolate and press into the center of the cake ball, inserting about halfway through. Repeat for all the cake balls and place back into the freezer for another 10-15 minutes.
- Taking about 3-4 cake pops out of the freezer at a time, dunk the cake pop into the chocolate coating fully, making sure to get all the way to the lollipop stick. Gently tap the stick on the side of the measuring cup to remove excess coating. Place your cake pop either upright in a styrofoam board or a box (see pictures above) or you could always place them down on another parchment paper-lined baking sheet. Decorate each one immediately as they dry pretty quickly since they are cold. Cake pops should be completely dried within an hour. I like to keep mine in the fridge before serving.
Nutrition Facts : Calories 158 kcal, Carbohydrate 22 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 45 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
STRAWBERRY POP CAKE
My kids have started requesting this cake for their birthdays! It is very easy to make. Poking holes into a cake with a fork is fun for the whole family. :) The icing bowl gets licked clean whenever I make this.
Provided by Chef Doozer
Categories Gelatin
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Prepare white cake mix according to package directions.
- Pour into a 9 x 13 baking pan.
- Bake as directed.
- When the cake is almost done, mix the strawberry Jell-O, boiling water, and strawberry soda together.
- As soon as the cake comes out of the oven, prick holes in it with a fork, and immediately pour the strawberry soda mixture over the cake.
- Refrigerate.
- To prepare icing, gently beat together dry pudding mix, Cool Whip, and milk.
- Spread over cooled cake.
- Garnish with strawberries if desired.
- Store in refrigerator.
CAKE POPS
When life calls for cake pops, let this be your go-to recipe. Feel free to change the cake and frosting flavors to whatever is your favorite. Just follow this easy technique and you will have perfect cake pops for a crowd (or the next bake sale).
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 46 cake pops
Number Of Ingredients 4
Steps:
- Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
- Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
- Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
- Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
- Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.
STRAWBERRY CAKE POPS
These melt in your mouth strawberry cake box are made with moist strawberry cake mix, cream cheese frosting and lots of melted white candy melts.
Provided by The Six Figure Dish
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a bowl, combine the eggs, oil and water. Whisk together to combine.
- Pour the strawberry cake mix into the wet ingredients and mix together until fully combined.
- Transfer to a greased baking pan and bake at 350 degrees F for 28-31 minutes or until a toothpick inserted down the center comes out clean. Add an additional 3-5 minutes of baking time if using dark or coated pans. Follow the instructions on the cake mix box.
- Remove the cake from the oven and allow to cool completely.
- In a bowl, combine the cream cheese, powdered sugar, vanilla extract and heavy cream. Whisk together until fully combined.
- Combine the strawberry cake with the cream cheese frosting, breaking up the cake into smaller pieces as you mix.
- Use a cookie scoop with a measurement of 1 tbsp and scoop out pieces of cake.
- Roll the cake into a ball using your hands and transfer to a parchment paper lined baking sheet.
- Transfer the strawberry cake balls to the freezer for 30 minutes.
- Place the white candy melts in a microwave safe bowl and microwave in 30 second intervals until fully melted.
- Dip the lollipop stick into the melted candy melts first, then intert into a cake ball.
- Dip the cake ball into the melted candy melts to coat completely. Allow the excess chocolate to drip off.
- Immediately top with sprinkles.
- Poke small holes into a box (I'm using a cardboard diaper box but any box will work) and place the cake pops upright on the box to dry.
- Once the cake pops have completely dried, serve and enjoy.
Nutrition Facts : Calories 95 kcal, Carbohydrate 13 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 17 mg, Sodium 92 mg, Sugar 9 g, UnsaturatedFat 3 g, ServingSize 1 serving
SIMPLE CAKE POPS
Everyone loves cake pops! They are simple to make, and you can create anything for any occasion. They are also nice small bites of dessert instead of large slices of cake or pie. Can be made up in partial batches and the remaining ingredients stored for a few weeks.
Provided by Miss Amy
Categories Desserts Cakes Cake Pops
Time 2h30m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
- Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
- Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
- Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 46 g, Cholesterol 31.5 mg, Fat 22.8 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 7.9 g, Sodium 236.3 mg, Sugar 26.4 g
STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING
You won't recognize the white cake mix after adding strawberry gelatin and fresh berries. Add the rich cream cheese frosting, and this cake has blue ribbon potential. This is a superior cake, perfect for birthday parties and baby showers.
Provided by looneytunesfan
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
- Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
- Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
- Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
- To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
- Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Nutrition Facts : Calories 696.3, Fat 47.9, SaturatedFat 21.8, Cholesterol 78.2, Sodium 367, Carbohydrate 64.7, Fiber 4.7, Sugar 51.5, Protein 6.8
CAKE POPS
After sampling one of these little gems at Starbucks, I just had to make some of my own! They are so delicious, can be customized with numerous different flavor combinations, and can be decorated for any occasion. They're a bit of work, but so worth it.
Provided by MariaMiller
Categories Dessert
Time 2h
Yield 36-42 pops, 36-42 serving(s)
Number Of Ingredients 6
Steps:
- Bake cake according to package and let cool.
- Crumble entire cake in food processor, in batches if necessary, and empty into mixing bowl.
- Mix in 1/2 can of store bought frosting or equal amount of homemade frosting until a dough forms (tends to be easiest by hand).
- Scoop and form into one inch balls, easiest if using a small cookie scooper.
- Melt Wilton Candy Melts according to package.
- For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball).
- Chill uncoated cake pops for at least 1 hour.
- Re-melt Wilton Candy Melts, and coat the cake pops one by one, dipping one side and turning to coat completely.
- After coated, stand the cake pop up in the styrofoam block or shirt box and decorate with sprinkles before coating is set.
- For a cute presentation, insert into lollipop treat bags and secure with a twistie tie or ribbon.
- You can also decorate with drizzled chocolate or candy melts, in whatever color you choose.
- Combination Ideas:.
- - white cake mix with vanilla frosting, vanilla coating.
- - chocolate cake mix with chocolate frosting, chocolate or peanut butter coating.
- - pumpkin cake mix with vanilla frosting, vanilla or chocolate coating.
- - spice cake mix with vanilla frosting, vanilla or chocolate coating.
- - vanilla cake mix with mint extract, vanilla frosting, chocolate coating.
- - blueberry muffin mix with vanilla frosting, vanilla coating.
- - banana bread mix with vanilla frosting, vanilla coating.
- - cinnamon coffee cake mix with vanilla frosting, vanilla coating with a dash of cinnamon.
- - cheesecake (store bought or homemade) mixed in with graham cracker crust, dipped in chocolate.
- - THE POSSIBILITIES ARE ENDLESS :).
STRAWBERRY CAKE WITH FROSTING
Make and share this Strawberry Cake With Frosting recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cake mix, jello, and eggs.
- Mix well.
- Add oil, water, and 1/2 the strawberries.
- Beat on med for 2 minutes.
- Pour into greased 12x9 pan.
- Bake at 350* for 30 minutes.
- Cool.
- Frosting: Combine powdered sugar, butter and remaining strawberries.
- Mix well.
- Spread on cooled cake.
Nutrition Facts : Calories 597.9, Fat 29.6, SaturatedFat 6.8, Cholesterol 75.5, Sodium 393, Carbohydrate 80.5, Fiber 0.9, Sugar 68, Protein 4.8
EASY CAKE POPS
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour.
- Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes.
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
- Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.
Nutrition Facts : Calories 114 calories, Carbohydrate 10.6 g, Cholesterol 16.3 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 3.3 g, Sodium 74.6 mg, Sugar 3.9 g
REAL STRAWBERRY FROSTING
I wanted REAL strawberry frosting for my Real Strawberry Cupcakes and could not find an acceptable recipe. I wanted an intense strawberry taste without using an extract or gelatin. I came up with this recipe using a strawberry puree reduction that is truly the strawberry-est. If you love strawberries, you'll LOVE THIS!!!
Provided by Candice
Categories Desserts Frostings and Icings
Time 40m
Yield 18
Number Of Ingredients 5
Steps:
- Place strawberries in a blender; puree until smooth.
- Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
- Beat butter with an electric mixer in a bowl until light and fluffy.
- Beat 1 cup confectioners' sugar into butter until just blended.
- Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
- Repeat with 1 cup confectioners' sugar, followed by 2 tablespoons strawberry puree two more times.
- Beat last 1/2 cup confectioners' sugar into mixture until just blended.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 25 g, Cholesterol 27.1 mg, Fat 10.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 6.5 g, Sodium 73 mg, Sugar 24.3 g
VANILLA CAKE WITH STRAWBERRY CREAM FROSTING
This is a wonderful vanilla cake with a sweet cream cheese and strawberry frosting. from Bon Appetite Magazine. I This is an AWESOME cake! You can choose to use 2 /9 inch pans or 3/9 inch pans. Even if you use 3 cakes, make sure you split them, I make that suggestion due to the horrible review that was recently left. I am trying to dummy proof this recipe, if you know what you are doing then go for it. This cake really is worth the time it takes to make it. The frosting is delicate and so, so delicious! The cake is moist and dense with a rich vanilla, butter flavor. I have gotten nothing but rave reviews on this cake. Also, this is a huge cake! It will probably serve more than 12-16. I found that 6 cups of strawberries was a bit too much for me but it depends on how many strawberries you like. After reading the very bad review left recently, I must insist that if you are looking for a lowfat cake please DO NOT make and review my cake. The nutrition info is CLEARLY posted. I guess some folks still take out their frustration on line, clearly.
Provided by TaterBug
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- For the frosting, use the electric mixer to beat cream cheese and butter in large bowl until smooth, stopping to scrape down sides of the bowl. Beat in sugar, then jam. Beat cream in medium bowl until peaks form. Fold whipped cream into frosting. Cover; chill until firm enough to spread, about 2 hours.
- Cake:.
- Preheat oven to 325°F.
- Butter and flour 2 or 3 9-inch cake pans with 2 inch high sides. Sift flour, baking powder, and baking soda into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs one at a time, beating after each addition. Add sour cream, beat 30 seconds. Add flour mixture in three additions, beating just to blend after each addition. Divide the batter between the prepared pans.
- Bake until tester comes out clean. About 45- 50 minutes. Cool cakes in pan for 15 minutes and then loosen with knife and turn onto rack to cool completely.
- Using a large serrated knife, cut each cake horizontally in half. Place one cake, cut side up, on cake plate. Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer.
- Repeat this 2 more times with each layer of cake.
- Spread 2 cups frosting on top of cake and over sides of cake.
- Optional, spread remaining jam (room temp) on top and sides of cake (swirl).
- Cut cake into wedges and top with remaining strawberries.
STRAWBERRY CAKE AND FROSTING I
If you love the beautiful flavor, aroma and color of strawberries, you will absolutely love this cake.
Provided by IMFLIPER
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
- In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.
Nutrition Facts : Calories 625.9 calories, Carbohydrate 94.8 g, Cholesterol 83.2 mg, Fat 26.6 g, Fiber 1 g, Protein 5 g, SaturatedFat 7.7 g, Sodium 390.7 mg, Sugar 77 g
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