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Strawberry Yellow Cake Pudding Pops

yield: 1 six-inch cake

Special Equipment

  • popsicle molds


For the Yellow Cake

    (makes one 6-inch cake, enough for around 8 to 10 popsicles depending on your mold)

    • 1/4 cup (1/2 stick // 2 ounces) unsalted butter, at room temperature
    • 1/3 cup plus 2 tablespoons granulated sugar
    • 1 teaspoon pure vanilla extract
    • 1 large egg
    • 2/3 cup (3 ounces) all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon kosher salt
    • 1/3 cup plus 1 tablespoon (3.15 fluid ounces) whole milk, at room temperature
    • 2 1/2 tablespoons sprinkles

    For the Strawberry Pudding

      (makes around 1 1/2 cups, enough for around 8 to 10 popsicles depending on your mold)

      • 8 ounces ripe fresh strawberries, hulled and roughly chopped
      • 1/2 cup (3.5 ounces) granulated sugar
      • 1/2 cup (4 fluid ounces) heavy cream
      • 1 tablespoon cornstarch
      • 1/2 teaspoon pure vanilla extract
      • a pinch of kosher salt


      For the Yellow Cake

      • Center a rack in the oven and preheat to 350 (F). Prepare a 6-inch cake pan by spraying with cooking spray and lining the bottom with parchment paper. Spray the parchment paper and set aside.
      • In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat together 1/4 cup unsalted butter and 1/3 cup plus 2 tablespoons granulated sugar on medium speed for 3 to 4 minutes until light fluffy. Add 1 teaspoon pure vanilla extract and 1 large egg and beat until combined.
      • Add 2/3 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt for just a few minutes to combine, before adding 1/3 cup plus 1 tablespoon whole milk all at once. Beat for 1 minute or until smooth, but do not overmix. Add 2 1/2 tablespoons sprinkles and stir until incorporated throughout the mixture.
      • Pour the cake batter into the prepared pan and bake for 40 to 45 minutes, or until a skewer inserted into the center of the cake comes out with only a few moist crumbs. Transfer the cake to a wire rack and cool completely.

      For the Strawberry Pudding

      • In a medium, heavy-bottomed saucepan, combine 8 ounces roughly chopped strawberries, 1/2 cup granulated sugar, 1/2 cup heavy cream, 1 tablespoon cornstarch, 1/2 teaspoon pure vanilla extract, and a pinch of kosher salt. Cook over medium heat, whisking constantly to prevent the fruit from burning, about 8 to 10 minutes. At this point, the strawberries should break down, and the mixture should thicken to a point where the whisk leaves a trail. If it's still too thin or still too lumpy from the strawberries, continue cooking until thick and smooth. Remove from heat and cool to room temperature before using for the popsicles.

      For the Popsicles

      • Roughly chop the yellow cake into 1 to 2-inch pieces. Take the pieces and squeeze them together to form dense cake balls roughly the size of a grape. Transfer the cake balls to a medium bowl and pour the strawberry pudding over them, tossing once or twice — the point is not to coat the cake balls entirely with pudding, but instead to get some crumbs incorporated throughout the pudding.
      • Use a spoon to transfer some of the cake balls and the pudding into popsicle molds; for more contrast, it's better to actually leave the cake balls uncoated and pressed into the outer edges of the popsicle molds. For some pops, I used a 50:50 cake/pudding ratio, for others, I used a 25:75 cake/pudding ratio. Play around with the ratios and see what you like best! Transfer to the freezer and freeze for 6 hours, preferably overnight.


      Pudding adapted from Wilton Cakes, cake adapted from Sweet & Simple