STRAWBERRIES AND CREAM CAKE POPS
Strawberries mixed with cake and cream cheese mixture make beautiful pops - a delicious dessert made using Betty Crocker® cake mix and pink sugar.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool completely.
- Line cookie sheet with waxed paper. In large bowl, beat powdered sugar, cream cheese, butter and jam with electric mixer on medium speed until blended. Crumble cake into cream cheese mixture; mix well. Stir in dried strawberries. Shape into 2-inch balls; place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
- Spoon about 2 tablespoons melted red candy into pink candy; swirl gently. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into swirled candy to cover; tap off excess. (Spoon more red candy into pink candy as needed.) Poke opposite end of stick into foam block. Sprinkle with pink sugar. Let stand until set.
Nutrition Facts : Calories 278, Carbohydrate 40 g, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 118 mg
STRAWBERRY CAKE BALLS
The perfect pink sweet little treats for a girls birthday party, a baby shower, or a romantic celebration! Made easy with a prepared pink cake mix and a tub of cream cheese frosting (or you can make your own). Yum! Adapted from How Sweet It Is.
Provided by BecR2400
Categories Dessert
Time 4h30m
Yield 40 strawberry cheesecake balls/ truffles
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake as directed. I often use a 9 x 13 cake pan as I find this is easiest.
- Once cake has cooled, scoop it out of the cake pan and into the bowl of an electric mixer.
- Stir together the strawberries and kirsch or jam (if using).
- Add the frosting and the strawberries mixture to the crumbled cake; mix on low to medium speed until a pink dough forms. This can also be done by hand, but may not be mixed as well and will take longer.
- Cover with cling wrap and refrigerate for at least 2 hours, or overnight.
- Roll into @ 1 inch balls and place on parchment paper laying on a sheet pan. Freeze the balls for at least 1 hour.
- Right before removing cake balls from freezer, melt chocolate (if in the microwave, melt in 30 second increments until melted completely).
- Using a fork, dip balls in chocolate and gently flip it around, just until coated. Lift it out with the fork, allowing any excess chocolate to drip off. Decorate as desired, refrigerating immediately after for at least a few minutes.
- We like these best chilled, but they can also be kept at room temperature.
Nutrition Facts : Calories 105.4, Fat 4.8, SaturatedFat 1.7, Cholesterol 0.9, Sodium 41.6, Carbohydrate 15.9, Sugar 15.1, Protein 0.3
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