For the Cake:
Preheat the oven to 350 degrees F. Puree the strawberries in a food processor. Measure out ½ cup of puree for the cake batter and reserve the remaining for the buttercream.
In a bowl, combine the flour, sugar, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs, champagne, ½ cup of strawberry puree, and vegetable oil until combined.
While the mixer is on low speed, slowly add the flour mixture until all is incorporated.
Pour the batter into a 9X13-inch greased cake pan. Bake at 350 degrees F for about 20-25 minutes (until toothpick inserted comes out clean). Let cake cool.
For the Frosting:
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth (about 3 minutes). Add the powdered sugar and blend until incorporated. Add the strawberry puree, champagne, and salt. Blend until smooth.
For the Cake Pops:
Crumble the cake into a bowl, being sure to break up all the pieces. Add buttercream a little at a time while mixing until the cake is moist and sticks together (able to be formed into balls). You may have leftover buttercream.
Using your hands, scoop out about 2 Tbsp. of cake at a time and roll into balls.
Lay the cake balls on a sheet tray and insert a cake pop stick in each. Freeze cake pops while you melt your decorating chocolate (at least 30 minutes).
Recipe by Amanda Shook.