How to Make Strawberry Shortcake Cake Pops

Strawberry Shortcake Cake Pops

Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 36 cake pops
Author Katie


  • 1 Foolproof Vanilla Cake Recipe baked and separated into 4 cups and 2 cups
  • 1/4 cup prepared buttercream frosting plus more for mixing if needed
  • 1 cup strawberry jam thickened, divided
  • 1 (12 oz.) bag white chocolate candy melts
  • 2 (12 oz.) bags pink chocolate candy melts save 50 pieces or so of candy melts set aside
  • 48 cake pop sticks
  • Sprinkles, white non-pareils
  • Clear pipping bags optional
  • Vegetable Shortening to thin out chocolate candy melts optional


  1. Bake the cake according to the recipe. Quickly cool down the cake.
  2. Once cooled completely separate into two bowls, one with 4 cups of vanilla cake and another one with 2 cups of vanilla cake.
  3. Mix together the 4 cups of vanilla cake and the vanilla buttercream frosting in a bowl. Mix until the consistency is like a meatball. When squeezed together it should stay together but not be so moist that it won’t fall off the stick when being dipped in the chocolate. (It should be drier than the strawberry jam/cake mixture)
  4. Mix together the 2 cups of vanilla cake and ½ cup of the thickened strawberry jam in a bowl. Mix until the consistency is softened.
  5. Before melting the chocolate, remove 50 or so candy melts from the bag of the main color you are dipping the cake pops into. Set aside for the decorating stage.
  6. Begin melting the chocolate in a microwavable bowl or container. Melting in 30 second increments; stir after each time to make sure the chocolate isn’t burning.
  7. Start scooping the vanilla cake/vanilla buttercream frosting mixture into a larger tablespoon size balls or use a size 50 ice cream scooper. Scoop each cake ball onto a piece of parchment or wax paper.
  8. Scoop 1 large teaspoon of the vanilla cake/strawberry jam mixture add to each pre-measured vanilla cake ball.
  9. Then before rolling the cake balls till smooth, add ¼ teaspoon of strawberry jam to each cake ball. Now mix and roll together till a smooth marble cake ball.
  10. Once the chocolate has melted completely, dip the tip of each stick into the chocolate and then into the formed marble cake ball.
  11. Then dip each cake ball into the chocolate, gently tap the edge of the bowl of the container with the stick to remove the excess of the chocolate off the cake pop.
  12. Before placing the cake pop right onto the parchment or wax paper, place the round candy melt on the paper and then place the dipped cake pop onto the candy melt. Hold the stick straight up and hold for a minute to make sure the pop has adhered to the candy melt.
  13. Continue to dip each cake pop into the chocolate and place onto the candy melts. This step is so important for achieving a clean bottom of the cake pop.
  14. Once all the pops have been dipped, now you can decorate. Pour the melted white chocolate into a piping and cut off the tip for a small hole.
  15. Then spin the dried cake pop between your fingers and squeeze the pipping bag of chocolate over the cake pop. Making stripes and continue to spin the cake pop to prevent over stripes. Then before the strips dry sprinkle the non-pareils over the pipped chocolate and then place back onto the parchment or wax paper to dry fully.
  16. Store in the fridge up to a week or eat right away! Enjoy!

Recipe Notes

If the chocolate is too thick and is warm enough then add 1 teaspoon of vegetable shortening to the chocolate candy melts. This will loosen the chocolate and make it much easier for dipping. Continue to add the shortening until the chocolate is thin enough to dip but not so thin it’s like water. We are looking for a molasses consistency. For easy decorating, dip the cake pops like instructed above. Once the cake pop has been dipped and placed on to the candy melt add sprinkles to the wet chocolate before they dry. This is the easiest way to create fun and colorful cake pops.