My friend Emily is obsessed with Cakepops so I decided to make her a little treat for her birthday last night. I wanted to do something different from a traditional cake, so I found this great brown butter strawberry shortcake recipe from Roost (they have a pretty great looking meringue too).
I'll list the recipe below, if you don't feel like clicking on the original link, but first I'll explain the basics of making a cakepop.
There are tons of amazing blogs with ridiculously adorable and cray designs, but I went for a simple dark chocolate and coconut combo. Peruse the interwebz if you'd like to be a bit more adventurous.
Cakepop assembly consists of four steps:
1. Bake a cake
2. Form balls of cake once the cake has cooled to a manageable temperature
3. Stick skewers or lollipop sticks in the balls and freeze for 15-30 minutes
4. Dip, decorate, cool and nom!
Okay, so step 4 could easily be 5-10 steps in itself, but you get the gist.
Brown Butter Strawberry Shortcake
1 3/4 cup almond flour
1/4 tsp salt
1/4 tsp baking soda
2 tbsp maple syrup/honey
4 tbsp grass-fed butter or coconut oil
1/2 cup strawberries (chopped)
Pre-heat your oven to 350F. Grease a 8" cake pan with coconut oil and line the bottom with parchment paper.
In a small sauce pan, heat the butter over medium-low heat until fragrant. If you are substituting with coconut oil, skip this step. In a separate bowl, blend the rest of the ingredients together, except for the strawberries. Then add the melted butter or coconut oil to the mixture until well blended. Fold in the strawberries and then pour the batter into the cake pan.
Bake for 25 minutes.
I melted some Enjoy Life chocolate chunks to dip my cake balls and then coated with unsweetened coconut.