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Tray of strawberry shortcake popsicles with crumbly coating, ready to be served.

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Strawberry Shortcake Popsicles

Recipe by Kelli Avila

These homemade Strawberry Shortcake Popsicles are the perfect summer treat, featuring a no-churn creamy base with fresh strawberries and a crumbly shortcake coating.

  • Total Time00:15 plus chilling time
  • Yield10 (3-ounce) popsicles 1x

Ingredients

Units Scale

For Creamy Strawberry Popsicles:

  • 1 pound ripe strawberries, washed, hulled and quartered
  • 3/4 cup heavy cream
  • 3/4 cup (about 7 ounces) sweetened condensed milk (see note)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon coarse kosher salt

For Shortcake Crumble Coating:

  • 4 vanilla sandwich cookies
  • 1/2 cup freeze-dried strawberries
  • 1/2 cup crispy rice cereal

Instructions

  1. Add the strawberries, heavy cream, sweetened condensed milk, lemon juice, vanilla extract and salt to a blender jar. 
  2. Blend until smooth.
  3. Pour the strawberry base mixture into each molds.
  4. Add the covers and popsicle sticks to the molds.
  5. Freeze overnight until solid.
  6. Add the cookies, freeze-dried strawberries and rice cereal to a small food processor or blender.
  7. Pulse until the mixture is in coarse uneven crumbs. Transfer the mixture to a shallow container.
  8. Line a sheet pan or other clean surface with a piece of parchment paper.
  9. Either run the popsicle mold until warm water for 10-15 seconds, or alternatively dip it in a bowl of warm water for the same period of time and gently pull on the sticks to release the popsicles. Place the popsicles on the tray. If the popsicles aren’t a little melty from the unmolding process, let them sit for a few minutes. The popsicles must be a little melty so that the coating sticks to it.
  10. One at a time, dip the popsicle in the shortcake mixture, evenly coating each side of the popsicle. Place back on the tray and repeat with all popsicles.
  11. Wrap each popsicle individually in parchment paper, then place them in an airtight container or a freezer-safe bag.

Notes

A quart of strawberries can vary in weight, but it's typically about 18 to 22 ounces. The total weight of strawberries used for this recipe is 14 ounces. 

During testing, I experimented with the amount of sweetened condensed milk to add. Many testers liked the popsicles with a whole 14-ounce can (about 1-1/4 cups), but I also tested with half that amount. The smaller amount of condensed milk results in a more balanced popsicle with some tartness from the strawberries. The larger amount creates very sweet, ice cream-like popsicles with a softer bite. If you like sweet, go for the full amount! If you prefer a more balanced taste, follow the recipe as indicated.

One of the easiest and most effective methods to unmold the popsicles is to place the entire mold in a large bowl of hot water. Make sure not to let any water get inside the molds themselves, and leave them in the bowl for around 30 seconds. After that, the popsicles should slide out with ease! If you're using individual molds, you can place each in a tall glass of hot water instead.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

  • Prep Time: 00:15
  • Category: Sweets

Find it online: https://everydayfamilyeats.com/strawberry-shortcake-popsicles/