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Strawberry Cake Pops

Vegetarian

These made from scratch strawberry cake pops are ideal for Valentine’s Day, baby showers, Easter, and more. They are super moist, perfectly sweet, and bursting with strawberry flavor.

Glass jar filled with cake pops with scattered strawberries.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

What’s to love about this recipe?

  • They’re a fun and delicious treat for special occasions! Since they require a bit of effort, cake pops aren’t your everyday dessert. They are a wonderful option for holidays and events including Valentine’s Day, Easter, baby and wedding showers, and bachelorette parties.
  • The strawberry flavor! These cake pops are infused with a double dose of strawberry. They include fresh strawberries as well as strawberry extract/emulsion for an extra punch of strawberry goodness.
  • They are made from scratch! Most of the cake pop recipes I have come across online call for a boxed cake mix. While convenient and a time-saver, I find making a cake from scratch is so much better and certainly more rewarding.
Scattered cake pops and strawberries on pink surface.

Ingredients + notes & substitutions

Ingredients for strawberry cake balls (see recipe card).
  • All-purpose flour
  • Granulated sugar
  • Baking powder: For leavening.
  • Baking soda: Also for leavening.
  • Kosher salt
  • Strawberries
  • Unsalted butter: For both the cake batter and the buttercream frosting. You can substitute for salted butter if that’s all you have, but you will need to leave out the added salt in that case.
  • Large egg: The egg should be brought to room temperature. To quickly warm the egg, simply place it in a bowl of hot (not boiling) tap water for ten minutes.
  • Strawberry extract: For both the cake batter and the buttercream frosting. It is commonly found in supermarkets and can also be purchased through Amazon – I have included a link below to my favorite brand.
  • Sour cream: If you want moist cake, the addition of sour cream to your batter works wonders.
  • Milk: Make sure you bring it to room temperature first.
  • Powdered sugar: Used in the buttercream frosting.
  • Heavy whipping cream: Half-and-half is a suitable alternative.
  • Candy melts: You can find them in a variety of colors at places like Michaels, Target, and on Amazon. They are typically located in the baking/cake decorating section. Feel free to use whichever color coating you’d like or a variety of colors.
  • Sprinkles: If you want to beautify your cake pops, sprinkles are the way to go.
  • Lollipop/treat/cake pop sticks: I found that the 6-inch sticks are the perfect length, however, depending on how you intend to serve them another size may work best.

How do you make strawberry cake pops? (+ tips)

  1. Preheat your oven to 350 degrees. Grease a 9-inch round cake pan and set aside.
  2. In a bowl, mash the strawberries using a food chopper or a potato masher and set aside. Alternately you can process using a food processor with the blade attachment or a blender.
Mashed strawberries in a bowl.

3. In a small bowl, whisk together the dry ingredients for the cake. Set aside.

Mixed dry ingredients in a bowl.

4. In the bowl of a stand-up mixer or in a mixing bowl with a hand mixer, cream the butter and sugar for about two minutes.

5. Add the egg and strawberry extract and mix until combined.

6. Continue mixing while adding half of the dry ingredients, then the sour cream, the remaining dry ingredients, and lastly the milk, scraping down the sides as needed.

Three stages of strawberry cake batter.

Mix until just combined then fold in the mashed strawberries.

Strawberry cake batter in a bowl.

7. Transfer the mixture to the greased cake pan and bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Remove the cake from the oven and allow it to cool on a wire cooling rack for at least 30-minutes.

Cooked strawberry cake in pan.

8. Meanwhile, prepare the frosting by beating the butter using a stand-up or handheld mixer for about two minutes, until nice and creamy. Add the powdered sugar, heavy whipping cream, and strawberry extract and beat on high speed for two to three minutes until light and fluffy. Set aside.

Strawberry buttercream frosting in a bowl.

9. Crumble the cooled cake atop the frosting and beat until it comes together and is no longer crumbly.

Moist cake pop batter.

10. Scoop approximately one tablespoon of the cake mixture, roll it into a ball, and place on a baking sheet lined with parchment or wax paper; repeat with the remaining cake mixture. Refrigerate for two hours or place in the freezer for one hour.

Cake balls on a sheet pan.

11. Use a double boiler or a microwave to melt the candy melts. If you are using a microwave, put the candy melts in a narrow microwave-safe cup and cook according to package instructions.

12. Remove the cake balls from the refrigerator or freezer a few at a time. Dip the end of the sticks, about 1/2-inch, into the candy coating. The coating will quickly set and help keep the cake balls attached to the sticks. Insert each stick about halfway into the center of a cake ball. Dip the cake balls into the candy coating to cover then gently tap as you rotate it to remove any excess. If desired, top with sprinkles then place upright in a piece of styrofoam block, a jar, or a box with holes poked into it. Repeat with the remaining cake balls.

Close up of strawberries cake pops.

13. Allow coating to set, about one hour, before serving.

How to store

You have a few options as far as storing cake pops goes; they can be stored at room temperature, refrigerated, or even frozen. If stored properly in an airtight container they may be refrigerated or left at room temperature for up to one week. A dry cool place is ideal, so make sure to keep them out of direct sunlight. To freeze the cake pops, store them in a freezer bag and if possible vacuum seal them to reduce moisture. They will keep in the freezer for up to one month and if vacuum sealed for up to three months.

More made from scratch dessert recipes:

  • Valentine’s Skillet Blondie (For Two): The perfect easy Valentine’s day treat to split with your love ♥️ This skillet blondie with white chocolate chips and M&M’s is cooked to perfection in a cast-iron skillet and topped with ice cream and crushed M&M’s.
  • Fudgy Double Chocolate Brownies: Super fudgy double chocolate brownies made from scratch. These babies melt in your mouth and are exploding with chocolatey goodness. Ditch the store-bought brownie mix. I guarantee you won’t regret it! So easy and (at least) 100 times better.
  • Soft and Chewy Chocolate Chip Cookies: These easy chocolate chip cookies made with pantry staples are everything that chocolate chip cookies should be; soft, chewy, and chocolatey!!!
Top down shot of cake pops in a jar with scattered strawberries.
Close-up of strawberry cake pop.

If you make these strawberry cake pops I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

Glass jar filled with cake pops with scattered strawberries.

Strawberry Cake Pops

Yield: 30
Prep Time: 1 hour
Cook Time: 30 minutes
Additional Time: 2 hours 30 minutes
Total Time: 4 hours

These made from scratch strawberry cake pops are ideal for Valentine's Day, baby showers, Easter, and more. They are super moist, perfectly sweet, and bursting with strawberry flavor.

Ingredients

Strawberry Cake

  • 1 cup all-purpose flour
  • 5/8 cup granulated sugar
  • 1 teaspoon baking powder 
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt 
  • 6 ounces strawberries, roughly chopped 
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1/2 teaspoon strawberry extract
  • 1/4 cup sour cream
  • 1/4 cup milk, room temperature 

Strawberry Frosting

  • 1/4 cup unsalted butter, room temperature 
  • 3/4 cup powdered sugar
  •  1 tablespoon heavy whipping cream
  •  1/2 teaspoon strawberry extract/emulsion

For the cake pops

  • 12 ounces candy melts
  • 30 treat sticks
  • Sprinkles (optional) 

Instructions

  1. Preheat oven to 350 degrees. Grease a 9-inch round cake pan and set aside.
  2. In a bowl, mash the strawberries using a food chopper or a potato masher and set aside. Alternately you can process using a food processor with the blade attachment or a blender.
  3. In a small bowl, whisk together the dry ingredients for the cake. Set aside.
  4. In the bowl of a stand-up mixer or in a mixing bowl with a hand mixer, cream the butter and sugar for about two minutes.
  5. Add the egg and strawberry extract and mix until combined.
  6. Continue mixing while adding half the dry ingredients, then the sour cream, the remaining dry ingredients, and lastly the milk, scraping down the sides as needed. Mix until just combined then fold in the mashed strawberries.
  7. Transfer the mixture to the greased cake pan and bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. Remove the cake from the oven and allow it to cool on a wire cooling rack for at least 30-minutes.
  8. Meanwhile, prepare the frosting by beating the butter using a stand-up or handheld mixer for about two minutes, until nice and creamy. Add the powdered sugar, heavy whipping cream, and strawberry extract and beat on high speed for two to three minutes until light and fluffy. Set aside.
  9. Crumble the cooled cake atop the frosting and beat until it comes together and is no longer crumbly.
  10. Scoop approximately one tablespoon of the cake mixture, roll it into a ball, and place on a baking sheet lined with parchment or wax paper; repeat with the remaining cake mixture. Refrigerate for two hours or place in the freezer for one hour.
  11. Use a double boiler or a microwave to melt the candy melts. If you are using a microwave, put the candy melts in a narrow microwave-safe cup and cook according to package instructions.
  12. Remove the cake balls from the refrigerator or freezer a few at a time. Dip the end of the sticks, about 1/2-inch, into the candy coating then insert each stick about halfway into the center of a cake ball. Dip the cake balls into the candy coating to cover then gently tap as you rotate it to remove any excess. If desired, top with sprinkles then place upright in a piece of styrofoam block, a jar, or a box with holes poked into it. Repeat with the remaining cake balls.
  13. Allow coating to set, about one hour, before serving.

Storage: You have a few options as far as storing cake pops goes; they can be stored at room temperature, refrigerated, or even frozen. If stored properly in an airtight container they may be refrigerated or left at room temperature for up to one week. A dry cool place is ideal, so make sure to keep them out of direct sunlight. To freeze the cake pops, store them in a freezer bag and if possible vacuum seal them to reduce moisture. They will keep in the freezer for up to one month and if vacuum sealed for up to three months.

    Nutrition Information:
    Yield: 30 Serving Size: 1
    Amount Per Serving: Calories: 113Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 54mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 1g

    The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

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