Baking Instructions

• Preheat your oven: Set your oven to 350°F (175°C). This ensures that your cake pops will bake evenly and rise perfectly.
• Prepare your baking pan: Grease a 9-inch round cake pan with butter or cooking spray and lightly dust it with flour. This will help your cake release easily after baking.
• Mix dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. This will ensure even distribution of the leavening agents.
• Beat the butter and sugar: In a large bowl, use an electric mixer to beat ½ cup softened unsalted butter and ½ cup granulated sugar until it becomes light and fluffy — about 3-4 minutes. This step is crucial for a tender cake.
• Add eggs and vanilla: Add 2 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract until combined.
• Incorporate the dry ingredients: Gradually add the dry mixture to the wet ingredients, alternating with ½ cup whole milk. Start and end with the flour mixture. Mix just until combined to avoid overmixing, which can make the cake dense.
• Fold in the strawberries: Gently fold in 1 cup of pureed fresh strawberries until evenly distributed throughout the batter. The batter will be slightly thick but smooth.
• Bake the cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden.
• Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This prevents excess moisture from forming.
• Make the buttercream frosting: In a mixing bowl, beat ½ cup softened butter until creamy. Gradually add 2 cups powdered sugar, mixing well. Add 2-3 tablespoon strawberry puree, 1 teaspoon vanilla extract, and a pinch of salt. Beat until fluffy and smooth.
• Crumble the cake: Once the cake is completely cooled, crumble it into a large bowl. You want fine crumbs, so break it down thoroughly.
• Add frosting to cake crumbs: Add about ½ cup of strawberry buttercream frosting to the crumbled cake. Mix with your hands until the mixture holds together. Be careful not to over-frost; you want a dough-like consistency.
• Form cake balls: Scoop about 1 tablespoon of the mixture and roll it into a ball. Repeat until all the mixture is formed into balls. Place them on a baking sheet lined with parchment paper.
• Chill the cake balls: Refrigerate the cake balls for at least 30 minutes to help them firm up. This step is essential for easy dipping later.
• Melt the chocolate: In a microwave-safe bowl, melt 12 ounces of white chocolate or candy melts, stirring every 30 seconds until smooth. If desired, add 1 tablespoon coconut oil for a thinner consistency.
• Dip the cake pops: Insert a lollipop stick into each cake ball, then dip each one into the melted chocolate, ensuring it’s fully coated. Tap off any excess chocolate.
• Garnish: Before the coating sets, sprinkle each cake pop with crushed graham crackers for a true strawberry shortcake experience.
• Let them set: Place the cake pops upright in a Styrofoam block or cake pop stand until the chocolate hardens completely, about 30 minutes.