Who doesn’t love cake pops? These pink strawberry cake pops are a delightful bite-sized treat made from moist vanilla cake and a strawberry buttercream, finished in a pink candy coating. This recipe yields about 40 cake pops and is easy to customize with different coating colors or sprinkles.
Leftover cake is perfect for these cake pops: simply crumble the cake, mix with a small amount of frosting to bind, roll into balls, chill, and dip in melted candy coating. The frosting’s role is mainly to hold the crumbs together, so add it gradually until the mixture holds when squeezed into a ball.
How cake pops are made
Cake pops are made by combining cake crumbs with frosting, shaping the mixture into balls, inserting sticks, and dipping in melted chocolate or candy melts. The chilled cake balls are dipped quickly and decorated while the coating is still wet for the best finish.
Ingredients needed
You can bake the cake from scratch, use a boxed vanilla cake mix, or repurpose leftover cake. For a stronger strawberry flavor, use a boxed strawberry mix or add freeze-dried strawberry powder to the crumbs. Below are the ingredients used for the homemade cake and frosting in this recipe.
For the cake
- All-purpose flour: Measure accurately—scoop and level or use a kitchen scale.
- Baking powder and baking soda: Check expiration dates to ensure proper rising.
- Salt: Balances sweetness—adjust to taste.
- Unsalted butter: Use softened (room temperature) butter for even mixing.
- Granulated sugar
- Large egg: Room temperature for best incorporation.
- Vanilla extract
- Whole milk: Or 2% milk for best texture.
For the strawberry frosting
- Fresh strawberries: Puree and reduce to concentrate flavor. Thawed frozen strawberries can be substituted.
- Unsalted butter: Room temperature for a smooth frosting.
- Powdered sugar: Add gradually to reach the right consistency.
- Vanilla extract
- Pinch of salt (optional)
- Chocolate candy melts or coating: Any color for dipping; candy melts are recommended for ease of melting and coating.
- Sprinkles (optional)
Equipment
- Styrofoam block, cake pop stand, or cardboard box: Holds pops upright while the coating sets.
- Lollipop sticks: Available at craft stores or grocery baking aisles.
- Baking pan, mixer, baking sheets, parchment paper, and microwave-safe bowls or double boiler: Standard baking equipment for preparing cake, frosting, and melting coating.
Step-by-step process
Step 1 — Prepare the pan
Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with a parchment round. If you don’t have a round parchment, fold a square sheet as a triangle, trim to the pan edge, then unfold to create a circle. Press the parchment into the pan and set aside.
Step 2 — Make the cake
Whisk the flour, baking powder, baking soda, and salt. In a mixer, cream the softened butter and sugar until light and fluffy. Add the egg and vanilla, then alternate adding the dry ingredients and milk in thirds, beginning and ending with the flour mixture. Mix until just combined. Pour into the prepared pan and bake 30–35 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
Step 3 — Make the strawberry frosting
Puree washed, hulled strawberries and simmer the puree in a small saucepan until reduced by about half, concentrating the flavor. Cool completely. Beat the butter until light and fluffy, then add powdered sugar in stages, alternating with small amounts (about 2 tablespoons at a time) of the reduced strawberry puree until the frosting is smooth and pink. Add vanilla and a pinch of salt and whip until fluffy.
Step 4 — Form the cake balls
Crumble the cooled cake into a large bowl. Add about one third of the frosting and mix gently, adding more frosting a little at a time until the crumbs hold together when squeezed into a ball. Form 1 tablespoon portions (or use a small cookie scoop) and roll into smooth balls. Place on a parchment-lined baking sheet and chill in the refrigerator for 2 hours or freeze for 1 hour.
Step 5 — Dip the cake pops
Melt candy melts or coating according to package directions (microwave in short bursts or use a double boiler). Dip the tip of a lollipop stick into the melted coating, insert about 1/4″ into each chilled cake ball, then dip the entire ball until coated. Allow excess coating to drip off, add sprinkles while coating is still wet if desired, and place the finished pops upright in a Styrofoam block, cake pop stand, or cardboard holder until set. Work with a few cake balls at a time so they stay cold while dipping.
Pro tips
- Store cake pops in the refrigerator for up to one week or freeze for several weeks. Thaw frozen pops overnight in the refrigerator before serving.
- Undipped cake balls keep in the refrigerator for up to 2 days or in the freezer for up to 6 weeks; thaw in the fridge before dipping.
- Make the cake a day ahead to save time—wrap and store at room temperature until you are ready to crumble and assemble the pops.
If you enjoyed this recipe, leave a review or share a photo of your cake pops. They make an ideal treat for parties, showers, holidays, or a fun weekend baking project.