Method
- 01
Line 2 baking sheets with parchment paper. Place 3 marshmallows on each cake pop stick and place on the prepared baking sheets.
- 02
Crush the shortcake cookies and mix with the freeze-dried strawberries. A little freeze-dried strawberry goes a long way so start with mixing in ¼ cup, taste, then add more if need be.
- 03
Place the caramels in a microwave safe bowl. Add the heavy cream and microwave on 50% power for 2-3 minutes, stirring every 30 seconds until caramel is fully melted and the heavy cream is incorporated.
- 04
Dip the marshmallows on the cake pop sticks into the melted caramel.
- 05
Scrape off excess caramel and roll/cover in the shortcake strawberry mixture. Set on parchment lined baking sheets and refrigerate for ~10 minutes until caramel is full set up. Keep wands refrigerated and in an airtight container/ ziploc baggie for up to a week.
