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strawberry cake pops

Strawberry Cake Pops

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4.7 from 6 reviews

  • Author: Katherine | Love In My Oven
  • Total Time: 4-5 hours
  • Yield: 40 cake pops 1x


All made from scratch, these strawberry cake pops are truly delicious! This cake pops recipe is full of flavor and super easy to make. It’s a great treat for a party or just because!



Strawberry Puree

  • 1 1/2 cups diced strawberries (fresh or frozen)

Strawberry Cake

  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg, room temperature
  • 1 tsp pure vanilla
  • 1/2 cup buttermilk*
  • 1/2 cup strawberry puree

Strawberry Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 1 3/4 cup powdered sugar
  • 1/4 cup strawberry puree
  • 45 cups chopped chocolate or candy melts
  • sprinkles, for decorating


  1. Prepare the strawberry puree. Add the strawberries to a small saucepan with 1 tsp of water and cook them over medium heat, for about 10-15 minutes, until softened. Either using an immersion blender, or placing the strawberries into a blender, blend the strawberries until smooth. Return the strawberries to the pot and simmer for 10 more minutes. Remove from heat and allow it to cool.
  2. Bake the cake. Preheat the oven to 350 F. Grease and flour an 8 or 9″ cake pan and set aside.  In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. In a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter and sugar together until light and creamy, about 1 minute. Add the egg and vanilla, and mix together. With the mixer running on low, slowly mix in half of the dry ingredients. Add the buttermilk, followed by the remaining dry ingredients, and then the strawberry puree. Mix just until combined. Pour the cake batter into the prepared cake pan, and bake for 28-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and allow it to cool for 10 minutes, before inverting it on to a cooling rack to cool completely, about 2 hours.**
  3. Prepare the strawberry buttercream. In the bowl of stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter on high for 1-2 minutes or until light and fluffy. Add in the powdered sugar, followed by the strawberry puree. Mix until thoroughly combined and smooth.
  4. Crumble the cooled cake into a large mixing bowl, and stir in the strawberry buttercream until mixed together. 1 tablespoon at a time, roll the mixture into balls and place them on a parchment-lined baking sheet. Once all the balls are rolled out, place the baking sheet in the fridge for 2 hours to firm up. Remove the pan and re-roll the balls with your hand to create firm, smooth balls. Place the pan back in the fridge.
  5. Melt half the chocolate in a double boiler or in the microwave, in 30 second intervals and at half power.*** Once the chocolate is smooth and runny, remove a few cake pops from the fridge. Dip a lollipop stick about a half inch into the melted chocolate, then carefully insert it into the middle of a cake pop. Holding it by the stick, dip the cake pop directly into the melted chocolate, covering it right to the base of the stick. Tap the cake pop lightly against the side of the cup to remove any excess chocolate. Add sprinkles immediately after dipping, if you’re using. Place the cake pop to dry into a styrofoam block or cardboard box with some small holes poked into it. Repeat with the remaining cake pops, heating the other half of chocolate up when the melted chocolate begins to run low. Once the cake pops are dry, remove and enjoy!

The dry cake pops can be removed and stored in an airtight container or freezer bag for up to 2 weeks in the fridge, or 2 months in the freezer.


*If you do not have buttermilk, make your own by adding 2 tsp lemon juice or vinegar to 1/2 cup whole milk

**To speed up the cooling process, place the cake in the fridge.

***I love to use a glass 2-cup measuring cup for dipping (see post text above). You can melt the chocolate right in the measuring cup or pour the melted chocolate into it.

Cake recipe and methodology for the cake pops is adapted from Sally’s Baking Addiction.

  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Category: dessert
  • Method: oven bake
  • Cuisine: american
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