If you adore the flavors of summer in every bite, you are going to fall head over heels for this Strawberry Shortcake Popsicles Recipe. Imagine all the sweetness of fresh strawberries, the creaminess of vanilla-infused milk, and the buttery crunch of shortbread cookies coming together in a frozen delight that’s as fun to eat as it is to make. These popsicles are a nostalgic twist on the classic strawberry shortcake, perfect for cooling off on a warm day or impressing guests with a homemade treat that looks as good as it tastes. Trust me, once you try this Strawberry Shortcake Popsicles Recipe, you’ll want to keep a stash in your freezer all summer long!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays an essential role in creating the luscious texture, vibrant color, and irresistible flavor that make these popsicles a standout summertime treat.
- Milk (1 cup or 240ml): Provides the creamy base that balances the tartness of the strawberries perfectly.
- Sugar (1/2 cup or 104g): Sweetens the milk and strawberry puree just right without overpowering the natural fruit flavor.
- Strawberries (about 3 1/2 cups, halved): The star ingredient turns into a luscious puree and adds fresh slices for bursts of fruitiness.
- Vanilla extract (1/2 tsp): Adds a warm, aromatic depth to the milk mixture, elevating the flavor profile.
- Shortbread Highlanders (1.7 oz package): Crumbled Walkers shortbread cookies add the magical crunch and buttery richness reminiscent of classic strawberry shortcake.
- Strawberry slices (4-5): Used for layering and decorating inside the popsicle molds, making each bite visually delightful.
How to Make Strawberry Shortcake Popsicles Recipe
Step 1: Sweeten the Milk
Start by gently heating the milk and sugar together in a medium saucepan over medium heat. Stir regularly until the sugar is entirely dissolved, creating a smooth, sweet milk base. Once done, set this aside to cool naturally—this step lays the creamy foundation for your popsicles.
Step 2: Prepare the Strawberry Puree
While waiting for the milk to cool, toss your halved strawberries into a food processor and pulse them until smooth, crafting about 2 cups of fresh strawberry puree. Pour this into another saucepan and cook on medium heat, letting it reduce by half. This concentrates the flavor and thickens the mixture without boiling vigorously, which keeps that fresh strawberry brightness intact.
Step 3: Combine Strawberry and Milk Mixtures
Remove the strawberry reduction from the heat and stir in 3/4 cup of your cooled sweet milk. This union mellows the tangy puree and makes it perfectly creamy. In a separate bowl, mix the vanilla extract into the remaining milk to infuse that lovely hint of vanilla sweetness.
Step 4: Assemble the First Strawberry Layer
Place a couple of strawberry slices inside each popsicle mold, pressing them against the mold walls for a pretty presentation. Pour enough of the strawberry mixture to fill about one-third of each mold. Pop them into the freezer for around one hour, so this bottom layer firms up before adding the next components.
Step 5: Add the Creamy Shortbread Layer
While the strawberry layer chills, crumble 3 to 4 shortbread cookies into small pieces that’ll comfortably fit inside your popsicle molds. Sprinkle these crumbles into the vanilla milk mixture you prepared earlier. Once the strawberry layer is set, remove the molds and pour in the milk and cookie combination until the pops are two-thirds full. Insert popsicle sticks carefully, ensuring they reach halfway through the strawberry base so removing them later is a breeze. Freeze again for about an hour.
Step 6: Finish with Strawberry and Cookie Topping
For the final act, spread the remaining strawberry mixture evenly among the popsicle molds, topping each with a sprinkle of additional shortbread crumbles. This top layer adds a fresh strawberry punch and a lovely crunch that completes the taste experience. Freeze these until firm—that’s about 4 to 6 hours or overnight to be safe.
Step 7: Release and Enjoy
When it’s time to savor your creation, dip the popsicle molds briefly into room temperature water to loosen them. Gently wiggle the popsicles free and enjoy immediately or wrap them in parchment before storing in freezer bags to prevent sticking. This Strawberry Shortcake Popsicles Recipe guarantees a treat that’s as aesthetically charming as it is delicious.
How to Serve Strawberry Shortcake Popsicles Recipe
Garnishes
Adding a touch of extra flair to these popsicles is a joy. Consider topping them with fresh mint leaves for a pop of color and a refreshing contrast, or dusting a bit of powdered sugar on the tops just before serving. These simple garnishes lift the dessert’s presentation without overwhelming its delicate flavors.
Side Dishes
Pair your popsicles with an easy, light side like a bowl of mixed berry salad or vanilla yogurt drizzled with honey. These accompaniments echo the sweet and creamy themes of the popsicles, making for a harmonious and satisfying summer snack or light dessert.
Creative Ways to Present
For a party, serve the Strawberry Shortcake Popsicles Recipe in clear glasses with decorative straws and tiny skewers of strawberries and cookie pieces on the side. You can also try layering crushed shortbread cookies and berry compote in mini mason jars alongside the popsicles for a themed dessert display that’s sure to wow your guests!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, make sure to store the popsicles in airtight freezer bags wrapped in parchment paper. This prevents them from sticking and preserves their texture and flavor. Stored this way, they’ll stay delicious for up to two weeks—perfect for spontaneous summer treats.
Freezing
The key to perfectly textured popsicles is allowing enough freezing time. Follow the recipe’s instructions for freezing in stages, and when fully assembled and hardened, keep them in the coldest part of your freezer. Avoid frequent thawing and refreezing to maintain their creamy, layered goodness.
Reheating
These popsicles are best enjoyed frozen and do not require reheating. To enjoy them without any difficulty, briefly run warm water over the mold to loosen the popsicle before removing. This trick makes eating them a joyful experience without any mess.
FAQs
Can I use frozen strawberries for this recipe?
Absolutely! Frozen strawberries can be used if fresh aren’t available. Just thaw and drain any excess liquid before pureeing to avoid a watery texture in your popsicles.
What kind of milk works best for these popsicles?
Whole milk is ideal for its creamy texture, but you can substitute with lower-fat milk or even a creamy non-dairy milk like oat or almond if you prefer a dairy-free version.
How long do these popsicles last in the freezer?
Stored properly, these Strawberry Shortcake Popsicles Recipe treats can stay fresh up to two weeks. Beyond that, the texture might degrade slightly, but they should still be tasty.
Can I make these popsicles without shortbread cookies?
You can skip the shortbread, but they add an essential crunch factor that mimics the classic strawberry shortcake experience. For a different twist, try graham crackers or crushed digestive biscuits as a substitute.
Is it possible to make these popsicles without cooking the strawberry puree?
Cooking the strawberry puree concentrates the flavor and improves the texture, but if you’re short on time, blending fresh strawberries with sugar and mixing gently with milk can work. The flavor will be fresher and less intense, though.
Final Thoughts
Giving this Strawberry Shortcake Popsicles Recipe a try is like inviting a burst of summertime joy into your kitchen. It’s a playful, delicious way to enjoy the beloved flavors of strawberry shortcake in a refreshing frozen form. Whether you’re making these to beat the heat or to delight friends and family at your next gathering, I promise these popsicles will become a new favorite. So, grab those ingredients, get freezing, and treat yourself to the magic of homemade strawberry shortcake on a stick!
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Strawberry Shortcake Popsicles Recipe
- Total Time: 6 hours 56 minutes
- Yield: 6 servings
Description
These Strawberry Shortcake Popsicles are a delightful frozen treat combining sweet strawberry puree, creamy milk mixture, and crumbly shortbread cookies. Perfect for warm days, they layer fresh strawberry slices, reduced strawberry sauce, and a vanilla-infused creamy base for a nostalgic dessert experience in popsicle form.
Ingredients
Milk Mixture
- 1 cup (240ml) milk
- 1/2 cup (104g) sugar
- 1/2 tsp vanilla extract
Strawberry Layer
- 3 1/2 cups halved fresh strawberries (to yield about 2 cups strawberry puree)
Shortbread Layer
- 1.7 oz package shortbread Highlanders (e.g., Walkers brand), crumbled
- 4–5 strawberries, sliced (for garnish in molds)
Instructions
- Dissolve Sugar in Milk: Add the milk and sugar to a medium-sized saucepan and cook over medium heat, stirring regularly until the sugar is fully dissolved. Remove from heat and set aside to cool.
- Prepare Strawberry Puree: Place the halved strawberries in a food processor and pulse until smooth to make approximately 2 cups of puree. Pour the puree into a medium saucepan.
- Reduce Strawberry Puree: Cook the strawberry puree over medium heat until it reduces by half to about 1 cup. It may lightly boil but avoid heavy boiling. Remove from heat.
- Combine Strawberry and Milk Mixtures: Add 3/4 cup of the cooled milk mixture to the reduced strawberry puree and stir to combine. Set aside. To the remaining milk mixture, add the vanilla extract and stir well. Set aside.
- Prepare Popsicle Molds: Place a couple of sliced strawberries against the insides of each popsicle mold for a decorative effect.
- First Freezing Layer: Pour the strawberry mixture into the molds to fill about one-third of each mold. Freeze for approximately 1 hour until slightly firm.
- Add Shortbread to Milk Mixture: Crumble 3-4 shortbread cookies into small pieces and stir them into the vanilla milk mixture.
- Second Layer and Freeze: Remove molds from freezer and divide the milk and shortbread mixture evenly among the molds, filling each about two-thirds full. Insert popsicle sticks, ensuring the stick reaches halfway into the bottom strawberry layer for stability. Freeze for another hour.
- Final Strawberry and Shortbread Topping: Remove the popsicles and evenly divide the remaining strawberry mixture atop each popsicle. Sprinkle crumbled shortbread cookies on top.
- Final Freeze: Freeze the popsicles until fully firm, about 4-6 hours or overnight for best results.
- Unmold and Serve: To remove the popsicles from the molds, briefly dip the mold in room temperature water for several seconds, then gently wiggle the popsicle free. Serve immediately or wrap in parchment and store in a sandwich bag in the freezer to prevent sticking.
Notes
- Ensure the strawberry puree is cool before mixing with milk to prevent melting the popsicle base prematurely.
- Use fresh ripe strawberries for the best flavor and natural sweetness.
- Pressing sliced strawberries against the mold wall creates an appealing visual in the finished pops.
- Crumbled shortbread provides texture and flavor contrast; you can substitute with gluten-free cookies for a gluten-free version.
- Allow full freezing time to achieve a firm texture for easy unmolding.
- Wrap popsicles individually in parchment to avoid sticking when stored in a plastic bag.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
