Ingredients
The following ingredients have 24 Servings
- 4 Large Eggs
- 2/3 cup Whole Milk or Buttermilk
- 1 teaspoon Vanilla
- 2 1/4 cups Flour
- 1 1/2 cups Sugar
- 2 teaspoons Baking Powder
- 3/4 teaspoon Salt
- 1 cup Butter (softened, cut into cubes)
- 2 Tablespoons Oil
- 1/3 cup Vanilla Pudding Mix
- 1/2 cup Butter (softened)
- 1 - 8- ounce pkg. Cream Cheese softened
- 2 cups Powdered Sugar
- 1 cup Fresh Strawberries (diced)
- 2-3 cups White Melting Wafers (Ghirardelli or Wilton)
- Optional:
- Sparkling Sugar
Instruction
- Preheat oven to 350 degrees.
- In a small bowl, whisk together eggs, milk, and vanilla.
- In a standing mixer, stir together flour, sugar, baking powder, and salt.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- Add the 1/2 of the egg-milk mixture and oil and beat the batter is light and fluffy. Add remaining egg-milk mixture and vanilla pudding and mix just until combined.
- Take a spatula and scrape the sides of the bowl.
- Spread into greased 9 x 13 pan and smooth top with a spatula.
- Bake for 28-36 minutes or until cake tester or toothpick placed in the center of the cake comes out clean. Let cool.
- To make Strawberry Cheesecake Frosting:
- Cream butter and cream cheese until light and fluffy. Add powdered sugar and mix well. Stir in fresh diced strawberries.
- To make cake pops:
- Crumble the cooled cake into small pieces into a large bowl. Stir in frosting and mix until thoroughly combined.
- Roll into 24-30 balls. Place on wax paper lined baking sheet. Optional: place white sticks into the center of a cake pop. Let them chill for 1-2 hours in the refrigerator or 15 minutes in the freezer.
- Place the white melting wafers into microwave safe bowl and melt according to package instructions.
- Dip the cake balls into the melted wafers, until it is completely covered, only dipping one time. Place on waxed paper, in cake pop holder, or in a styrofoam block.
- Let the cake pops set up.
