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Strawberry Shortcake Pops

Author Cathy Trochelman


  • 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


  1. Mix pound cake, frosting, and strawberries together in a medium bowl.
  2. Roll into 1 1/2 inch balls.
  3. Cut or break lollipop sticks in half; twist 1 stick into the center of each cake ball, about halfway in.
  4. Freeze until firm.
  5. Dip pops in melted white chocolate to cover.
  6. Chill until ready to serve.
  7. Makes 2 dozen