Healthy Strawberry Cake Pops Recipe -

Healthy Strawberry Cake Pops Recipe

DIY cake pops that are full of irresistible strawberry flavor, this healthy cake pops recipe has been approved by kids who don't even like strawberries! These are ideal cake pops for Valentines Day or other red-themed celebrations. You can also make this moist cake pops recipe for birthday parties.

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Prep Time: 30

Cook Time: 40

Dipping Time: 20

Total Time: 1 30

Servings: Cake Pops

Calories: 207kcal

Equipment

1 Package Paper Cake Pop Sticks

Ingredients

Strawberry Cake

113 g butter softened
170 g maple syrup room temperature
2 eggs room temperature
60 g milk
1 TBS lemon juice
65 g homemade strawberry jam
250 g flour
1 ½ tsp baking powder
¼ tsp salt

Cake Pop Batter

1 homemade strawberry cake (per ingredients above) cooled
260 g homemade strawberry jam
2 batches homemade strawberry buttercream frosting

Chocolate Coating (see recipe notes)

84 g unsweetened baker's chocolate
56 g butter
42 g honey raw

Lemon Buttercream Coating (see recipe notes)

3 batches homemade lemon buttercream frosting

Decoration

1/2 oz freeze-dried strawberries crushed

Instructions

Make the Strawberry Cake

Preheat the oven to 350 degrees Fahrenheit.
Oil a 8x8 baking dish and set aside.
Combine milk and lemon juice in a cup to make buttermilk and set aside.
To a medium-size bowl, add softened butter and maple syrup. Using a hand or stand mixer, mix until combined. Add in eggs and mix until combined.
Add strawberry jam and buttermilk mixture to the bowl of butter, maple syrup and eggs. Mix until combined.
In a separate bowl, combine flour, baking powder and salt and mix.
Add dry ingredients to wet ingredients and mix with a spatula until fully combined.
Pour cake batter into oiled 8x8 baking dish and spread evenly in the pan.
Bake for 35 minutes, checking for doneness with a toothpick.
Allow cake to cool completely.
Once cake has cooled, follow instructions for assembling cake pops batter or cover and store in the fridge or freezer until you are ready to use.

Assemble the Cake Pops

Line a baking sheet with parchment paper.
Once strawberry cake has cooled, crumble the cake with your hands into a large mixing bowl.
Add 1 cup strawberry jam and 2 batches of strawberry buttercream frosting to the bowl. Mix until crumbled cake, jam and frosting are well combined.
Roll cake mixture into 1-inch balls and place on the lined baking sheet. Once all balls are rolled, place the balls in the freezer to chill for at least an hour or place in the fridge overnight.
When you are ready to dip the cake pops, prepare your coatings.

Make the Chocolate Coating

To a small pot on the stove, add the baker's chocolate, butter and honey. Heat on low, stirring constantly until everything is melted and combined. Turn off the heat.

Make the Lemon Buttercream Coating

Follow instructions in my recipe for lemon buttercream frosting, making sure to double the batch to have enough for coating half of the cake pops.

Dip the Cake Pops

Pull the cake balls out of the freezer. Working with one ball at a time, push a stick into a cake ball and coat with the chocolate or lemon buttercream coating.
For the chocolate, you will need to use a spatula to spread the chocolate around the cake pop, smoothing it out as you go.
For the lemon buttercream, it is easiest to use clean fingers to mold and smooth the frosting around the cake pop.
Once coated, generously sprinkle the crushed freeze-dried strawberries all around each cake pop.
Put cake pops back in the freezer or fridge for a couple of hours to harden the coating.
Once hardened, put the cake pops in a sealed container to maintain freshness and store in the fridge for up to one week or the freezer for up to one month.

Notes

Make the strawberry buttercream frosting and strawberry jam ahead so that they are ready to use when you need them for baking the strawberry cake and mixing up the cake pops. If you make them more than a couple of hours ahead, store them in the fridge. When you are getting ready to make your cake pops, pull the frosting and jam out of the fridge an hour in advance to allow them to soften.
It is a bit of a process to make these strawberry cake pops (but SO worth it!). If you cannot afford to spend large chunks of time on it all in one day, break the recipe up into steps that can be completed over the course of several days. Make the strawberry cake one day, assemble the cake pops another day and then dip them another day.
Chocolate coating recipe makes enough to coat 15 cake pops. Double or triple the recipe if you want all of your cake pops coated in chocolate.
Lemon buttercream coating recipe makes enough for 18 cake pops. Double or 1 1/2x the recommended amount to coat all cake pops with lemon buttercream.
To protect your cake pops from getting ruined after dipping while the coating is hardening in the fridge or freezer, place them in mugs to keep them upright, making sure not to overcrowd each mug. Once they are hardened, they can be laid down in a container.

Nutrition

NaturallySweetenedKids.com