Strawberries And Cream Cake Pops Food

STRAWBERRY CAKE POPS

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!

STRAWBERRIES AND CREAM CAKE POPS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely.
• Line cookie sheet with waxed paper. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
• Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.

STRAWBERRIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
• Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
• To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
• To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
• Spread remaining whipped cream on cake top. Top with quartered strawberries.

STRAWBERRY POP CAKE

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.

STRAWBERRY CAKE POPS RECIPE

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.

STRAWBERRIES-AND-CREAM POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool completely.
• Pierce cake with wooden skewer or chopstick at 1/2-inch intervals. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake.
• Refrigerate 3 hours.
• Beat pudding mix and milk in large bowl with whisk 2 min. Fold in COOL WHIP.
• Spread pudding mixture onto top of cake. Top with strawberries.
• Refrigerate 1 hour.

STRAWBERRY CRUNCH ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or a silicone baking mat and set aside.
• 2. To make the crunchies, you'll need two bowls. One for the vanilla crunchies and one for the strawberry. Add 1/2 cup of flour and 1/4 cup of sugar to each bowl.
• 3. Add the freeze dried strawberries to a food processor and grind into a powder. Add the powder to the bowl for the strawberry crunchies. Stir well to combine.
• 4. Add 4 tablespoons of butter to the strawberry bowl and the vanilla extract and 3 tablespoons of butter to the vanilla bowl and use a fork to combine each mixture until it comes together to form a crumble.
• 5. Lay the strawberry crumble evenly out onto one of the cookie sheets and ay the vanilla crumble evenly out onto the other cookie sheet.
• 6. Bake the crumbles for about 5 minutes. Keep a close eye on it, particularly the strawberry crumble. The strawberry powder can brown quickly if left in for too long.
• 7. Let crumble cool completely and then use your fingers to break into smaller pieces, if needed. It's ideal for the crumble pieces to be no larger than a small pea.
• 8. Combine all of the crunchie pieces together and gently toss to combine.
• 9. To layer the cake together, line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces. You'll use the wrap that is sticking above the sides of the pan to lift the ice cream cake out later.
• 10. About 20 minutes before you need it, set the strawberry ice cream out to soften. Add the softened strawberry ice cream to the prepared cake pan and spread into an even layer.
• 11. Spread about 1 cup of the crunchies evenly over top of the strawberry ice cream, then freeze for about 2 hours, until mostly firm.
• 12. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the crunchies, then freeze until firm, 2-3 hours.
• 13. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
• 14. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 15. Frost the cake with the whipped cream, placing the cake back in the freezer as needed to keep it from melting.
• 16. Quickly press the remaining crunchies onto the sides of the cake, then place the cake back in the freezer.
• 17. Grind the freeze dried strawberries for the whipped cream into a powder and add it to the remaining whipped cream. Add some additional red and ivory gel icing color to it as well, if you like.
• 18. Pipe a border around the top of the cake. I used Ateco tip 844.
• 19. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.

STRAWBERRIES AND CREAM CAKE

Steps:

• In a large mixing bowl cream the sugar and stork until the mixture is pale in colour.
• Next, one at a time mix in the the three eggs.
• Sieve half of the flour into the mixture and fold in using a metal spoon. Once the flour has been folded in sieve the remaining flour and fold into the mixture.
• In a small cup combine the baking soda, baking powder and white vinegar so that it fizzes then pour and stir into the mixture.
• Split the mixture between two sandwich tins and bake for 30-35 minutes in the oven at 130c until golden in colour and the sponge springs back when lightly tapped.
• Allow the cakes to cool slightly and then remove from the tins and place on a rack to cool completely.
• Once the cakes have cooled you can begin to make the filling by whipping the cream until it holds it shape.
• Position one of the cakes on a board or cake stand and smother the top with 3/4 of the whipped cream.
• Slice the strawberries and arrange them on top of the cream in a circular fashion and place the remaining cream on top of the strawberries.
• Next sandwich the two cakes together and mix up the icing sugar using a little warm water. Drizzle the icing over the top of the cake and arrange any remaining strawberries on top to finish.

CAKE POPS WITH STRAWBERRY FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan.
• Combine cake mix, water, eggs, and oil in a bowl; mix well. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Remove from oven and allow to cool until safe to handle, about 1 hour. Score cooled cake into quarters using a knife.
• Line a baking sheet with parchment paper.
• Remove 1/4 of the cake from the pan; cut off and discard any hard outer edges. Crumble cake into a bowl and add 1 tablespoon icing; use the back of a spoon to mash until mixture binds together. Use a cake-pop baller or small ice cream scoop to shape mixture into balls. Roll balls between cupped hands until firm and smooth. Place on the prepared baking sheet. Repeat with remaining cake quarters and icing.
• Cover cake balls with plastic wrap and foil and refrigerate for at least 4 hours. Cover a styrofoam block with foil to use as a stand for the cake pops; use a knitting needle to punch approximately 40 holes in the block.
• Remove cake balls from the refrigerator. Use a cake-pop baller or thin knitting needle to make a guide hole halfway through each ball. Return cake balls to the refrigerator while preparing icing.
• Place icing in a microwave-safe bowl and heat in the microwave until softened, 30 seconds to 1 minute.
• Remove cake balls from refrigerator. Push the end of a lollipop stick into a ball; dip ball straight down into icing until submerged and melted icing touches the stick. Tap softly to remove excess icing, and immediately cover with sprinkles. Push cake pop stick into the styrofoam block. Repeat with remaining cake balls. Allow to dry, about 1 hour.

STRAWBERRY SHORTCAKE ICE CREAM SANDWICH CAKE

Steps:

• Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan.
• Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
• Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate.
• Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.
• Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
• Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
• Serve the cake immediately or transfer to the freezer to store.

STRAWBERRY CAKE POPS

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.