Jam-Girl Strawberry Shortcake Pops (Print Version)
Sponge cake pops filled with strawberry jam, dipped in white chocolate—a playful, elegant dessert for all occasions.
# Ingredients:
→ Sponge Cake
01 -
3 large eggs, at room temperature
02 -
100 g granulated sugar
03 -
1 teaspoon vanilla extract
04 -
80 g all-purpose flour
05 -
1/2 teaspoon baking powder
06 -
Pinch of salt
→ Homemade Strawberry Jam
07 -
250 g fresh strawberries, hulled and diced
08 -
100 g granulated sugar
09 -
1 tablespoon lemon juice
→ Assembly and Coating
10 -
200 g white chocolate, chopped
11 -
1 tablespoon coconut oil (optional, for smoother coating)
12 -
20 lollipop sticks
13 -
Sprinkles or freeze-dried strawberries, for decoration (optional)
# Steps to Follow:
01 -
Preheat the oven to 180°C. Line a 20x20 cm baking pan with parchment paper.
02 -
In a large bowl, beat eggs and granulated sugar with an electric mixer for 5 minutes, until pale and voluminous. Stir in vanilla extract.
03 -
Gently fold in the flour, baking powder, and salt until just combined. Pour the batter into the prepared pan and smooth the surface. Bake for 18 to 20 minutes, until a toothpick inserted in the center emerges clean. Cool completely.
04 -
While the cake cools, combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, for 10 to 12 minutes until thick and jam-like. Allow to cool completely.
05 -
Crumble the cooled sponge cake into fine crumbs in a large bowl. Add 3 to 4 tablespoons of the cooled strawberry jam and mix until the mixture holds together without being wet.
06 -
Scoop and roll the mixture into 20 balls, about 25 g each. Use a thumb to make a hollow in each ball, fill with about 1/2 teaspoon jam, then seal and roll smooth.
07 -
Place the cake balls on a parchment-lined tray. Freeze for 20 minutes to firm up.
08 -
Melt white chocolate with coconut oil (if using) in a heatproof bowl over simmering water or in the microwave, stirring until smooth.
09 -
Dip one end of each lollipop stick into the melted chocolate, then insert into a cake ball. Dip the ball in melted chocolate to coat, gently tapping to remove excess. Decorate with sprinkles or freeze-dried strawberries as desired.
10 -
Stand the pops upright in styrofoam or a glass. Allow chocolate to set completely. Chill until ready to serve.
# Additional Notes:
01 -
Shortcut options: use ready-made sponge cake and strawberry jam for quicker preparation.
02 -
For flavor depth, swap white chocolate for milk or dark chocolate, or add orange zest to the jam.
03 -
Pair these pops with sparkling rosé or a fruity iced tea for an elevated presentation.