And they're pink inside.
Strawberry Cake Pops
For the cake, I used Martha Stewart's recipe for strawberry cupcakes and baked the batter in two round cake pans. Since good fresh strawberries are hard to come by this time of year, I used a 16 oz bag of whole, frozen strawberries. The cake has a slight pink color when baked because of the strawberries, but a little bit of red food coloring in the batter brightened them up even more.
Instead of the strawberry buttercream frosting, I used Martha's cream cheese frosting (half the recipe was more than enough). Only because cream cheese frosting is my favorite for making cake pops. If you're making cupcakes, definitely use the strawberry buttercream. It's delicious.
Trim the browned, crunchy edges off the cake and crumble it into the bowl of a stand mixer. Then, on the lowest speed, add enough cream cheese frosting to bind the cake so that it sticks together when you squeeze it. Add the frosting in small amounts, starting with a half cup or so, because you don't want to add too much.
Use an ice cream scoop to make even sized balls, then roll them with your hands until they're smooth and somewhat uniform.
Dip the end of the stick into melted white chocolate (I used Merckens chocolate; candy melts would also work) and insert it into a cake ball. Place on a baking sheet lined with waxed paper.
Chill the cake pops for a bit to harden the chocolate around the stick. But let them sit out a few minutes before dipping them in the warm, melted chocolate or the chocolate will crack.
Finally, decorate however you like. I haven't quite gotten the "hang" of the beautiful drizzle, so for now I'm sticking with sprinkles. And candy buttons (remember those?).