📖 Instructions

1. First, let's bake the cake! Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents the cake from sticking – a real lifesaver later! In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 3/4 cups of granulated sugar until light and fluffy. Beat in 3 large eggs one at a time, then stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of lemon extract. Be sure to scrape the sides and bottom of the bowl to ensure everything is well combined.
2. In another bowl, whisk together 3 cups of all-purpose flour, 2 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix, or the cake will be tough.
3. Stir in 1/2 cup of strawberry puree (from about 1 pint of fresh strawberries) and 2 tablespoons of lemon zest. Gently fold everything together until evenly distributed. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. This is important; warm cake crumbles terribly!
4. Now for the fun part – making the cake pop mixture! Once the cake is completely cool, crumble it into a large mixing bowl. Make sure there aren't any large chunks. In a separate bowl, mix together 6 ounces of cream cheese, softened, and 1/4 cup of powdered sugar until smooth. Add 1/4 cup of lemon curd and mix until well combined. Pour the cream cheese mixture over the crumbled cake and mix with your hands until everything is evenly moistened and holds together when squeezed.
5. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Insert a cake pop stick into each ball, dipping about 1/2 inch of the stick into melted chocolate first to help secure it. Freeze the cake pops for at least 30 minutes to firm up. This helps the chocolate adhere better and prevents the cake pops from falling off the sticks.
6. While the cake pops are chilling, melt 12 ounces of white chocolate chips or candy melts in a double boiler or microwave. If using the microwave, melt in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate, or it will seize. If the chocolate is too thick, add a teaspoon of vegetable shortening or coconut oil and stir until smooth.
7. Remove the cake pops from the freezer and dip them into the melted chocolate, one at a time. Tap off any excess chocolate. Immediately sprinkle with desired toppings, such as sprinkles, sanding sugar, or chopped freeze-dried strawberries. Place the dipped cake pops into a cake pop stand or back onto the parchment-lined baking sheet to set. If you’re using sprinkles, add them quickly before the chocolate sets!
8. Let the cake pops set completely before serving. This usually takes about 30 minutes at room temperature or 15 minutes in the refrigerator. Once the chocolate has set, they're ready to enjoy! Store the finished cake pops in an airtight container in the refrigerator.