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Strawberry Shortcake Popsicles Recipe

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4.1 from 70 reviews

  • Author: Amina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare Popsicle Molds: Place a couple of sliced strawberries against the insides of each popsicle mold for a decorative effect.
  6. 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.
  7. Add Shortbread to Milk Mixture: Crumble 3-4 shortbread cookies into small pieces and stir them into the vanilla milk mixture.
  8. 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.
  9. Final Strawberry and Shortbread Topping: Remove the popsicles and evenly divide the remaining strawberry mixture atop each popsicle. Sprinkle crumbled shortbread cookies on top.
  10. Final Freeze: Freeze the popsicles until fully firm, about 4-6 hours or overnight for best results.
  11. 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

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