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Strawberry Champagne Cake Pops

Categories: Cakes, Cupcakes

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Searching for the perfect sweet treat for your grown-up Valentine? We have the perfect Valentine's Day idea for you with these strawberry and champagne flavored cake pops! You won't even need a cake pop maker for these, you just add frosting to the batter to roll them into circle shapes.


  • Cake
  • 2 1/4 c. all-purpose flour
  • 1 1/2 c. sugar
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 c. strawberries sliced
  • 1 c. vegetable oil
  • 3 Lg. eggs
  • Strawberry Champagne Frosting
  • 3/4 c. unsalted butter
  • 2 c. powdered sugar
  • 1 Tbsp. Champagne
  • 1 Tbsp. strawberry puree
  • 1/4 tsp. salt


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.