Strawberry Shortcake Pops- the quintessential summer dessert….on a stick!
One of my favorite summer memories is going strawberry picking with my family. Despite the early morning and the hot sun and the hours of squatting as we made our way through rows and rows of strawberries…..it always felt totally worth it. Probably because the strawberries were so fresh and juicy and flavorful. Probably because I tended to eat as many as I put in the basket. Probably because I loved having our kitchen table and counter tops filled with baskets upon baskets of strawberries that I knew would be turned into strawberry pies, strawberry jam, and strawberry shortcake. Strawberry picking meant that, for two weeks out of the summer, we were in strawberry heaven.
These days, it’s hard to find a place to pick strawberries. Most of the farms we went to as children have shut down….and of those that are still around, only a few still offer strawberry picking. But it’s just not summer without strawberries…..so even if we can’t pick ’em, we will still be eating ’em. All summer long. Starting now.
All you need to whip up these sweet little treats is pound cake (I had some leftover from girls’ night fondue!), fresh strawberries, whipped cream frosting, and white chocolate for coating. They taste JUST like strawberry shortcake….but since everything is more fun on a stick….they’re even better! Perfect for a party, a baby shower, or a simple summer treat!
So even if you’re not in strawberry heaven….you will definitely be in strawberry shortcake heaven. Which is at least as good….if not better….especially if you ask your kids!
Strawberry Shortcake Pops
Ingredients
- 1/2 prepared pound cake crumbled (a little more than 2 c.)
- 3/4 c. Betty Crocker "Whipped" Whipped Cream Frosting
- 6-8 large strawberries 1 c. chopped
- 2 c. white chocolate melted
- lollipop sticks available at Michael's or JoAnn Fabrics
Instructions
- Mix pound cake, frosting, and strawberries together in a medium bowl.
- Roll into 1 1/2 inch balls.
- Cut or break lollipop sticks in half; twist 1 stick into the center of each cake ball, about halfway in.
- Freeze until firm.
- Dip pops in melted white chocolate to cover.
- Chill until ready to serve.
- Makes 2 dozen
Jess says
I do NOT recommend this recipe!! They do not roll into balls, because there’s nothing holding them together. I even tried adding a bunch of flour. And the ball situation is just going to make everything else past that point infuriating. Hate this recipe. So much.
Cathy Trochelman says
I’m really sorry you had this experience! They do form into balls (just like cake pops) and the frosting holds them together.
Marguerite says
I doubled the recipe, but found the mixture to be very soft, so added more pound cake – twice as much in fact, a total of 8 cups. Even then, I still found it hard to make the balls – they flattened a bit on the cookie sheet before I put them in the freezer. I ran out of room on the cookie sheets so put the rest of the mixture in the refrigerator while I let the first batch harden in the freezer. Later, when I did get the mixture out of the frig to work with it, I found it much easier to work with. Another thing that might help is pre-chilling the cookie sheet in the freezer so it is already cold when you put the cake balls on it. Then place back in the freezer to completely harden.
I would also suggest taking the frozen balls out in small batches since they actually thawed pretty quickly (or perhaps I didn’t freeze them long enough – I only had them in their about 3 hours), once thawed it is almost impossible to dip in the melted chocolate. So I reformed them into balls and stuck them back into the freezer.
Overall, this is a fun recipe – and next time I’m sure I can avoid the challenges I had this time.
Susan says
I’ve just done first step. They rolled perfectly well. I used a cream cheese/whipped cream frosting..very think and diced berries small. Easy to hold together!
Stephanie says
This is my first attempt at making cake pops so I’m not sure what to expect, really. It was a bit gooey. I found a small pound cake and used the whole thing but maybe it still wasn’t enough cake. I just put them in the freezer and am hoping that as they freeze it will be easier to work with. I did taste a little of the mix before forming balls and it tastes delicious. I think about frosting and how hard it gets once it’s refrigerated so I hope these stay hardened up as they are eaten and don’t come out to be a gooey mess.
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Nicole Huffman says
Can these be made a day or two in advance? How long can they’ve chilled in the fridge?
Toni says
Oh my goodness! These sound absolutely amazing!! Also got my creative imagination going…. I bet well drained mandarin oranges would make an incredible alternative and make them creamsicle-ish. Even with a milk chocolate coating ???? or even blackberries or raspberries and cream… Oh no oh no oh noooo lol
Melissa Pencarinha says
I have a question my mix looks wet and tastes like it’s uncooked or something I used all you said and I just need to know should I add more cake it’s not that thick I usually have with cake pops also will the strawberry cause the pops to leak through the chocolate if sitting out to long on table