STRAWBERRY CAKE POPS
Make and share this Strawberry Cake Pops recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 14m
Yield 20-22 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, combine all ingredients. Beat for 2 minutes.
- Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Nutrition Facts : Calories 17.4, Fat 1.6, SaturatedFat 0.2, Cholesterol 9.3, Sodium 4.3, Protein 0.6
CAKE POPS WITH STRAWBERRY FROSTING
Cake pops are perfectly festive, hand-held snacks for birthdays and other parties.
Provided by Aprizzle
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 7h25m
Yield 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 25.4 g, Cholesterol 14 mg, Fat 9.5 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 144.7 mg, Sugar 21 g
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.
STRAWBERRY POCKY STICK CAKE
No master decorating skills needed to create this stunning cake. Cute, crunchy sticks encircle the cake (creating a whimsical fence), while graduated shades of pink frosting inside make it extra festive. Confetti sprinkles seal the party deal.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Generously butter and flour two 8-inch round cake pans. Line the pans with parchment paper circles, then butter the parchment.
- Sift together the flour, baking powder, baking soda and fine salt in a medium bowl and set aside.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until pale yellow and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the mixer speed to low and mix in the buttermilk and vanilla until just combined, about 1 minute. Slowly add the flour mixture and mix until just combined.
- Divide the batter between the prepared cake pans. Bake the cakes until golden on top and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let them cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely, about 2 hours.
- For the frosting: Meanwhile, beat the confectioners' sugar, butter, milk, kosher salt and strawberry extract if using in a large bowl with an electric mixer on medium speed until light and fluffy, scraping the sides as needed, about 5 minutes.
- Add 1 cup of frosting to each of 2 different bowls. Use the red gel food coloring to color one bowl of frosting the same color as the strawberry sticks. Color the second bowl of frosting slightly lighter than the first one. Cover all 3 bowls tightly with plastic wrap until ready to use, pressing the wrap against the frosting.
- Assemble the cake: Cut each cake in half widthwise with a serrated knife so that you have 4 cake layers that are the same height. Place one cake layer onto a cake stand and spread with the dark pink frosting, then top with another cake layer. Spread the light pink frosting over the top of that layer and top with a third cake layer. Spread 1 cup of white frosting over the top of that layer and top with the last cake layer. Cover the top and sides of the cake with the remaining white frosting.
- Arrange the biscuit sticks vertically around the cake, side by side so they are touching, with the pink ends facing down. Entirely cover the top of the cake with the sprinkles and serve.
SODA POP STRAWBERRY ANGEL FOOD CAKE
Strawberry flavored angel food cake, drizzled with a delightful strawberry glaze.
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 14
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions, except substitute 1 1/4 cups soda pop and honey for the water. Bake as directed. Remove from oven and set upside-down until cooled.
- Meanwhile to prepare glaze, combine melted margarine, powdered sugar, remaining soda pop, and food coloring in a mixing bowl. Mix until smooth and drizzling consistency. Spread top of cooled cake.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 55.9 g, Cholesterol 8.7 mg, Fat 3.3 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 344 mg, Sugar 47.9 g
STRAWBERRY SHORTCAKE ICE POPS
This DIY version of strawberry shortcake is a nostalgic ice cream truck classic that will take you right back to childhood. A simple no-churn strawberry ice cream base is frozen in ice pop molds and coated in a mixture of crushed vanilla cookies and freeze-dried strawberries for a crunchy, vibrant red-and-white-speckled crust. It's everything you love about the store-bought version reimagined in a simple, refreshing summertime treat you can make right in your own kitchen.
Provided by Food Network
Categories dessert
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Blend the strawberries, sugar and vanilla extract in a blender on high speed until the strawberries are broken down into small pieces, pushing them down as needed, 5 to 10 seconds. Set aside.
- Combine the heavy cream and sweetened condensed milk in a large bowl with a handheld electric mixer or in a stand mixer fitted with the whisk attachment. Slowly increase the speed up to high and whip until soft peaks form, 2 to 3 minutes. Add the strawberry mixture and fold in with a rubber spatula. Transfer the mixture into a pastry bag or large resealable plastic bag with one corner cut out.
- Pipe the mixture into 8 to 10 ice pop molds (depending on how aerated the filling is), filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Tap the molds on the counter several times to remove air bubbles. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight.
- About 30 minutes before removing the ice pops from the freezer, make the coating. Pulse the vanilla cookies in a food processor until coarse like sand, 25 to 30 seconds. Transfer 3/4 cup of the crumbs to a medium bowl. Add the freeze-dried strawberries to the remaining crumbs in the food processor and pulse until the strawberries are completely ground and no visible pieces remain, 25 to 30 seconds. Transfer to a second medium bowl. Add 2 tablespoons melted butter to each bowl and mix by hand until small clumps form. Add one crumb mixture to the other and gently toss together until combined; for a red-and-white-speckled pattern, avoid over-mixing.
- Line a small baking sheet with parchment paper. Dip the ice pop molds in a large bowl filled with hot water to loosen. Working with one ice pop at a time, gently press the cookie-strawberry crumbs onto the ice pops to completely cover. Place on the prepared baking sheet and repeat with the remaining ice pops. Freeze for 1 hour.
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