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Perfect Strawberry Champagne Cake Pops

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These cake pops combine fresh strawberry flavor with subtle champagne fizz, coated in rich white chocolate and decorated with edible gold shimmer dust for an elegant, easy-to-make treat perfect for special occasions.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120 ml) milk, whole or 2% (can substitute almond milk for dairy-free)
  • ½ cup (about 100 g) fresh strawberries, pureed
  • ¼ cup (60 ml) champagne (dry brut recommended)
  • 12 oz (340 g) white chocolate melts or couverture
  • Edible gold shimmer dust
  • 12 cake pop sticks
  • Optional: sprinkles or crushed freeze-dried strawberries for extra texture

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and sugar on medium speed until fluffy and pale, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix just until combined.
  6. Gently fold in strawberry puree and champagne, being careful not to overmix.
  7. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
  9. Crumble cooled cake into fine crumbs in a large bowl.
  10. Melt about ½ cup (85 g) white chocolate and mix with cake crumbs until mixture holds together but is not too wet.
  11. Roll mixture into 1 ½-inch (3.8 cm) balls and place on a parchment-lined baking sheet. Chill in fridge for at least 1 hour.
  12. Dip one end of each cake pop stick into melted white chocolate and insert halfway into each cake ball.
  13. Melt remaining white chocolate gently, stirring often.
  14. Dip each cake pop into melted white chocolate, letting excess drip off. Immediately sprinkle with edible gold shimmer dust.
  15. Place cake pops upright in a styrofoam block or stand to dry completely.

Notes

Chill cake balls before inserting sticks and coating to prevent falling apart. Melt white chocolate slowly and stir often to avoid burning. Apply gold shimmer dust immediately after dipping while coating is still wet. If coating hardens, gently reheat. Work in small batches for best results.

Nutrition

Keywords: strawberry cake pops, champagne cake pops, gold shimmer cake pops, easy cake pops, party desserts, bridal shower treats, festive desserts

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