Add the powdered sugar, strawberry powder, 2 teaspoon of milk, and vanilla. In a large bowl, cream the butter using an electric mixer until smooth and creamy. Using a blender or food processor, blend the freeze-dried strawberries into a powder. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.Īllow the cake to cool completely in the pan on a wire cooling rack. 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 (totally optional). Be careful not to overmix! Mix in the completely cooled ¼ cup of strawberry puree until just incorporated. Pour the milk in slowly while your mixer is on low speed, just until it's combined. Slowly add in the dry ingredients until just incorporated. Add in the vanilla and greek yogurt, mixing until combined. Add in the egg white and beat on high speed until combined. Using an electric mixer, in a large bowl cream together the room temperature butter and sugar until smooth. In a medium bowl, combine the flour, baking powder, baking soda, and salt. You can make this the day before to ensure that it cools completely in the fridge overnight. I put mine in the fridge/freezer to speed up the process. Remove this from the heat and let cool completely. This process removes the excess moisture from the strawberries.
Simmer this over low-medium heat, stirring occasionally, for about 20 minutes OR until you are left with about ¼ cup of puree. Puree ½ pound of strawberries in a blender or food processor, making a little over a ½ cup. I found mine at both Target and Trader Joe's. freeze-dried strawberries- You can typically find freeze-dried strawberries in your nearest grocery store.For the frosting, you could substitute for heavy cream as well. milk- I used whole milk for this recipe.I did not try this recipe with frozen strawberries. strawberries- You will need ½ lb of strawberries (about half the container you see in the picture) to the puree.You can save your yolks and use them in other recipes like my better-than-boxed brownies or salted caramel brownies. egg whites- I used large eggs and separated the yolks from the egg whites.yogurt- I used plain greek yogurt for this recipe but you can use sour cream instead.This recipe is your standard cake and buttercream recipes aside from a few things I point out below:
If you are up for the challenge (or if you're anything like me and find hours of baking to be relaxing lol) then this is the recipe for you! Ingredients needed: Cake pops are not as quick to make as my one-bowl Raspberry White Chocolate Blondies are, but they are sure worth all the hard work in the end. That being said, they can be a bit of a process to make, so take this as your warning. Now I could just sit here and tell you to buy a box cake mix and icing, but where would be the fun in that? Homemade is the way to go! In my opinion, cake pops are wildly underrated desserts. But there is something about a bite-sized, mini piece of cake on a stick that really makes me happy. Now don't get me wrong here, I love me a good slice of cake. These Strawberry Cake Pops are made completely from scratch with a sweet strawberry cake and rich strawberry buttercream, mixed together and rolled into perfect bite-sized cake pops! Jump to:
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