Patriotic Pound Cake Pops
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These patriotic pops were the perfect kids treat for a Memorial Day BBQ that we went to and I definitely plan to make them again for 4th of July (or any other occasion). These Rice Krispie treat sparklers from 5 Minutes for Mom.com were my inspiration. However, with summer and shortcake on my mind, I turned them into berry shortcake pops. With a pound cake star, whipped cream frosting and strawberries or an assortment of berries, these patriotic pops are like a deconstructed {straw}berry shortcake.
I ultimately used wooden skewers and cut off the sharp point because the festive striped straws I had planned to use took out the centers of the berries. If using sharp skewers is a concern with your kiddos, you can display them on skewers and serve them without the skewers, or opt for straws or lollipop sticks.
You can decorate the stars au naturel (a look I prefer when paired with the berries) or jazz them up with sprinkles (a great combo with the striped straws).
This dessert comes together very quickly, especially if the pound cake is made in advance, and most kids will love to help assemble them, creating patterns on the sticks with the berries.
- Strawberries, raspberries and blueberries
- Straws or skewers
- Sprinkles, optional
- Pound Cake
- 2 1/4 cups flour
- 2 cups sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 cup shortening or butter
- 1 cup sour cream
- 3 eggs
- Whipped Cream Frosting
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/8 tsp salt
- 1 tsp vanilla or almond extract
- Cut the pound cake into thick slices and cut out stars using a cookie cutter.
- Pipe or use a knife to ice the stars with fluffy whipped cream frosting.
- Decorate with sprinkles if desired.
- Stick the straw or skewer into the base of the straw and then “skewer” the berries on the stick, creating a pattern a red and blue pattern if desired.
- Cream the sugar and the shortening.
- Add the sour cream, eggs, vanilla and dry ingredients.
- Pour the smooth batter into a greased and floured bundt pan or a tube pan. (I usually use a tube pan because it has straight edges and a removable bottom so the cake slides out of the pan easily.)
- Bake the cake for 60 minutes at 325 degrees or until a toothpick comes out clean.
- Let it cool in the pan for fifteen minutes prior to removing it.
- To remove the cake, gently slide a sharp knife around all of the edges to loosen it from the pan.
- Then place a plate over the top of the pan and flip it over to allow the cake to slide out of the pan.
- Let it cool completely.
- Beat the cream, sugar and salt at medium speed until stiff peaks form.
- Fold in the vanilla extract.
- Keep the frosting and the frosted desserts in the refrigerator until you are ready to serve.
Tags: 4th of July, berries, berry shortcake pops, berry shortcake skewers, blueberries, fruit skewers, Memorial Day, pound cake, pound cake pops, pound cake stars, poundcake, poundcake pops, raspberries, shortcake skewers, star pops, strawberries, strawberry shortcake pops, whipped cream frosting
Sun, Jun 9, 2013
4th of July, Cakes, Cupcakes & Brownies, Desserts, Fun Family Activities, Holidays, Memorial Day, Party and Decorative Ideas, Search by Course