Strawberry Shortcake Poppers


by: Moogie

Cake Pops is the biggest and most wildly popular baking sensation since cupcakes!

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Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

Ingredients for shortcakes:

1 cup all-purpose flour

2 teaspoons granulated sugar

1-1/2 teaspoons baking powder

pinch of salt

1/4 cup cold butter

1/2 cup milk

1 tablespoon unsalted butter, melted

Ingredients for sweetened strawberries:

4 cups sliced strawberries

6-8 tablespoons granulated sugar

Nutrition Facts
Strawberry Shortcake Poppers

Servings Per Recipe: 6

Amount per Serving

Calories: 276

  • Total Fat: 11.7 g
  •     Saturated Fat: 7.1 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 31.5 mg
  • Sodium: 117.1 mg
  • Total Carbs: 40.2 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 19 g
  • Protein: 4.4 g

how is this calculated?

Download Nutrition Facts Widget Code

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301b87f8e6e46f4e01bab62048fc8122c904586e.jpg 1.  Shortcakes: In a medium bowl, combine flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in cold butter until mixture resembles coarse crumbs. Using a fork, stir in milk just until moistened.

2.  Drizzle about 1/8 teaspoon melted butter into each cake pop well. Fill each well with a mounded teaspoon of dough. Bake for 3 to 4 minutes or until golden brown. Transfer shortcakes to a wire rack to cool. Repeat with the remaining dough.

3.  Sweetened Strawberries: Meanwhile, in a large bowl, combine strawberries and sugar, sweetening berries to taste. Using the back of a spoon, press lightly on some of the berries to bruise them slightly and release some juice. Let stand at room temperature for about 30 minutes or until strawberries release their juice.

4.  Place 3 or 4 shortcakes in each of six dessert dishes. Ladle berries evenly over each serving and dollop with whipped cream. (I served mine in mini-martini glasses.)

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