Strawberry Cake pop

I’m a big fan of cake and chocolate covered strawberries… So why not blend them together? The cake is fluffy and soft, and the chocolate is crunchy…. Try it!

After I made it, I thought this would be perfect for Easter. Here is a fun recipe to share with friends and family.


  • 3/4 Cup of Sugar

  • 6 Tbsp of Unsalted Butter

  • 3 egg whites

  • 2 Tbsp of Sour Cream

  • 1/8 Cup of Milk

  • 1 Tsp of Vanilla Extract

  • 1/2 Cup of Reduced Strawberry

  • Red Food coloring (Optional)

  • 1 Cup Cake Flour

  • 1 Tsp of Baking Powder

  • 1/4 Tsp of Baking Soda

  • 1/2 Tsp of Salt

  • 1/2 Package Strawberry Gelating

  • 1 Cup of Dark Chocolate


  • Use a food processor to puree about 15 strawberries.
  • On high heat, cook strawberries until water evaporates.
  • Measure about 1/2 cup of reduced the strawberry.
  • Let the reduction cool.


  • Mix sugar, unsalted butter, egg whites, sour cream, milk, vanilla extract, strawberry reduction, and food coloring (Optional).
  • In a separate bowl, combine cake flour, baking powder, baking soda, strawberry gelatin, and salt.
  • Add dry ingredients to the wet mixture and whisk until everything is well-mixed.
  • Pour the cake batter in the cake pop baking molds.
  • Bake cake pops at 350F for 13 min.
  • While the cake pops are cooling down, melt a cup of dark chocolate.
  • After the cake pops are cool, dip the cake pop in the melted chocolate.
  • Let the cake pop rest until the chocolate is solidified.

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