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Decadent Chocolate-Dipped Strawberry Whipped Cake Pops

chocolate-dipped strawberry whipped cake pops - featured image
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These cake pops feature a fluffy, strawberry-infused whipped cake center dipped in a rich, velvety chocolate shell, perfect for parties and easy to make.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 1 ½ teaspoons (6g) baking powder
  • ¼ teaspoon (1.5g) salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature (can substitute almond milk)
  • 1 teaspoon (5ml) pure vanilla extract
  • ½ cup (75g) fresh strawberries, finely chopped (frozen thawed and drained works)
  • 12 ounces (340g) semi-sweet chocolate chips
  • 2 tablespoons (30g) shortening or coconut oil
  • About 24 white cake pop sticks
  • Optional: sprinkles or crushed freeze-dried strawberries for decoration
  • Optional frosting or freshly whipped heavy cream, about ½ cup (120g) for mixing with cake crumbs

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  4. Add eggs one at a time, beating well after each addition until smooth and creamy.
  5. Stir in vanilla extract and milk until combined.
  6. Gently fold the dry ingredients into the wet batter using a spatula; a few lumps are okay.
  7. Carefully fold in chopped strawberries.
  8. Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
  10. Crumble cooled cake into a large bowl until fine crumbs form.
  11. Mix in about ½ cup (120g) frosting or freshly whipped heavy cream until mixture sticks together when pressed.
  12. Roll mixture into 1 ½-inch (4cm) balls and place on a parchment-lined baking sheet. Chill in fridge for at least 30 minutes.
  13. Melt chocolate chips with shortening or coconut oil in 30-second bursts in microwave or over double boiler, stirring until smooth and glossy.
  14. Insert a cake pop stick halfway into each cake ball, dip into melted chocolate, tap off excess, and place upright in foam block or stand to dry.
  15. Decorate with sprinkles or crushed freeze-dried strawberries while chocolate is wet.
  16. Allow chocolate to harden completely at room temperature or chill in fridge for 10 minutes.

Notes

[‘Chill cake balls well before dipping to prevent them from falling apart.’, ‘Use room temperature eggs and milk for smooth batter.’, ‘Fold ingredients gently to keep batter light and airy.’, ‘Add shortening or coconut oil to chocolate for a shiny, snap coating.’, ‘Tap off excess chocolate after dipping to avoid thick coating that cracks.’, ‘Prepare chocolate and dipping station while cake cools to save time.’, ‘Store leftovers in airtight container in fridge up to 4 days or freeze individually wrapped.’]

Nutrition

Keywords: cake pops, chocolate dipped, strawberry cake, whipped cake, party dessert, easy cake pops, homemade cake pops

Find it online: https://chrisfeasts.com/decadent-chocolate-dipped-strawberry-whipped-cake-pops-recipe-easy-and-perfect-for-parties/