Easy Strawberry Shortcake Pops

Strawberry shortcake pops with sprinkles and white chocolate coating.

5 from 1 vote

Easy Strawberry Shortcake Pops

These strawberry shortcake pops are made with real strawberries and homemade goodness—from scratch. Plus, they’re way easier (and faster!) than regular cake pops thanks to a cake pop maker.

Prep Time20

Cook Time3

Chill Time30

Total Time53

Course: Dessert

Cuisine: American, British

Diet: Vegetarian

Servings: cake pops

Calories: 105kcal

Author: Joss Dyckson

Equipment

Ingredients

For the Batter

1 ¼ cup all-purpose flour
⅔ cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons butter melted
1 teaspoon vanilla extract
½ cup whole milk at room temperature
1 large egg
½ cup fresh strawberries cleaned, hulled and diced
⅓ cup shortbread cookies crumbled

For the Coating & Toppings

2 cups white chocolate broken into pieces
2 teaspoons coconut oil
red sprinkles
shortbread cookies crumbled

US Customary - Metric

Instructions

Sift the dry ingredients in a large bowl.
1 ¼ cup all-purpose flour, ⅔ cup white sugar, 1 teaspoon baking powder, ¼ teaspoon salt
Add the butter, vanilla extract, milk and egg. Mix until combined. Fold in the strawberries and shortbread cookies.
6 tablespoons butter, 1 teaspoon vanilla extract, ½ cup whole milk, 1 large egg, ½ cup fresh strawberries, ⅓ cup shortbread cookies
Lightly oil and preheat the cake pop maker by plugging it in. Once hot, fill each cavity with the batter (until the batter just reaches the top - careful not to under or overfill).
Close the lid and bake for 3 to 4 minutes or until a toothpick inserted into a cake pop comes out clean. Remove the cake balls and let cool. If there's excess cake batter around the ball, you can trim or break it off.
Meanwhile, melt the chocolate and coconut oil in the microwave for 20 to 30 seconds at a time, stirring each time. A small but deep, microwave-safe bowl or mug works well.
2 cups white chocolate, 2 teaspoons coconut oil
Dip the tip of a lollipop stick into the melted chocolate, then insert about halfway into the cake balls. Refrigerate for 30 minutes to allow the chocolate to firm up.
Remelt the remaining chocolate if needed. Dip the cake pops into the melted chocolate, until covered. Tap lightly on the side of the mug to let the excess chocolate drip off and place in a stand.
Decorate the cake pops with the red sprinkles and crumbled shortbread cookies. Let the coating harden at room temperature for about 1 hour or for 30 minutes in the fridge.
Serve!

Notes

Fridge Storage: Up to 5 days in a covered container. Place a piece of paper towel in the container to help soak up moisture.
Freezer Storage: Up to 3 months. You can wrap each one individually and then place them in a freezer bag.
Gluten Free: For a gluten free version, just replace the regular flour with a gluten free alternative. Walkers shortbread cookies come in a GF variety.
Dairy Free Version: You can use oil instead of butter, water instead of milk and vegan/dairy free shortbread.
Super Sized Strawberry Flavor: If you have strawberry flavoring on hand, add a few drops to the batter for extra strawberry flavor.
Chocolate Melting Tip: Melt at 20 to 30 second intervals at a maximum and stir thoroughly each time, just until smooth. The residual heat will continue to melt the chocolate as you stir and it will be perfect for dipping.
Frozen Strawberries: You can use frozen strawberries, but I highly recommend fresh in the spring/summer when strawberries are in season and sweeter than ever. Thaw them in the fridge and drain the excess liquid.

Nutrition