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.

# What You’ll Need:

→ 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)

# How to Make It:

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 Tips::

01 -
  • Uses everyday ingredients found in most kitchens
  • Perfect for prepping ahead for parties or gifts
  • Easy to customize with chocolate or decoration choices
  • Mess free snack on a stick
  • Everyone lights up when they find the jammy center inside
02 -
  • Each pop has a fun jam surprise inside
  • Freezer friendly and keeps well for make ahead needs
  • Vegetarian and lighter than many classic desserts
03 -
  • Chill the cake balls before dipping to prevent them from falling apart in hot chocolate
  • Sift flour for a lighter finer crumb in the sponge
  • Let the jam cool completely or the cake mixture will get sticky and hard to roll

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