Ingredients
Scale
For the cake:
- fully cooked cake of your choice (I’m using my favorite gluten free lemon vanilla cake)
For the frosting:
- ½ cup butter (1 stick) – softened to room temperature
- 2 cups powdered sugar
- 1 tbsp milk
- ¼ cup freeze dried strawberries (pulverized)
For the candy coating:
- 4 cups chocolate candy melts (I used white)
- 3 tbsps freeze dried strawberries (pulverized)
Instructions
- Bake your cake and cool on baking racks until room temp. In a food processor, process the freeze dried strawberries until a powder is formed.
- In a large mixing bowl beat butter until light and airy. Add in powdered sugar, milk and freeze dried strawberry powder. Mix well until a smooth frosting is formed.
- Cut the cake into fourths and add the entire cake to the large bowl with the frosting. Mix well until the frosting and the cake is evenly combined. It should be thick and hold shape easily.
- Melt candy melts as instructed on packaging (usually in 15 second intervals, mixing in between). Add in freeze dried strawberry powder and mix well.
- If making traditional cake pops, shape into balls with your hands, rolling to ensure they are smooth and not bumpy. Dip into the candy chocolate melts and set on parchment paper to harden. Enjoy!
- If using popsicle molds (as pictured above) pour a thin layer of chocolate into the mold. Pop into the freezer for a couple minutes to harden, add a bit of the cake mix, then top with additional chocolate candy melt coating. Freeze for a few more minutes and enjoy!