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Strawberry-lemon cake:

2 cups all purpose flour

1 cup white granulated sugar

1 tsp baking soda

½ tsp salt

2 cups of strawberry puree

3 large strawberries cut into small pea sized cubes

½ neutral oil of choice 

1 tbsp white distilled vinegar or apple cider vinegar

2 tsp strawberry extract or vanilla extract

⅛ tsp red gel food coloring

Half the zest of a lemon

Lemon buttercream:

3 tbps of room temperature butter

½ tps lemon extract or vanilla extract

2 ½ cups powdered sugar (add more if not thick enough)

Half the zest of a lemon

Juice of one lemon


1. Preheat the oven to 350 degrees fahrenheit. Grease a 8-9 inch round cake pan. Set aside.

2. Prepare your strawberry puree by adding 2 cups of fresh strawberries (washed, with stems picked or cut off) to a blender or food processor and puree until smooth. 

3. Mix flour, sugar, baking soda, and salt together in a large bowl.

4. To the bowl add your puree, oil, vinegar, strawberry or vanilla extract, half the zest of a lemon, and red food coloring. Mix together until just combined.

5. Add batter to cake pan and bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

6. While the cake is in the oven, prepare your lemon buttercream.

7. Whisk together your butter, lemon or vanilla extract, the juice of one lemon, half the zest of a lemon, and powdered sugar gradually until smooth. Add more powdered sugar if too thin or more liquid if too thick. Place aside.

8. Once the cake is done, let cool completely for 15-20 minutes in the freezer.

9. If desired, you can skip the next steps and simply frost the cake.

10. For cake pops, cut up three large strawberries into pea sized cubes.

11. Crumble the cooled cake into your room temperature buttercream and add the cut up strawberries. Fold together.

12. Place in the fridge for a few minutes until the mixture is firm enough to roll into balls.

13. Roll the mixture into medium small balls or into the shape of a strawberry and place on a parchment lined baking sheet. Place in the freezer for 10 minutes.

14. While the cake is in the freezer, melt 2 cups of chocolate of choice using a double broiler or a microwave (I used vegan white chocolate with red gel food coloring to achieve a pink strawberry color. I also separated 4 tbsps of the chocolate and added green food coloring and another 2 tbsps with black food coloring for decorating later). Put the melted chocolate in a bowl or cup.

15. Take cake out of the freezer and either use two forks to dip the balls into the chocolate for cake truffles and let set or use lollipop sticks dipped to about half an inch in chocolate and pierce the balls about half way through for cake pops.

16. Once the chocolate on the lollipop sticks set, dip the cake pops into your melted chocolat and place back on your parchment lined pan to set.

17. For decoration, I used toothpicks to dot on black colored chocolate on my strawberry shaped cake pops and to draw on stems using my green colored chocolate. I let this set too.

18. You can store your cake pops in the fridge for up to one week.

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