These strawberry shortcake popsicles take 4 1/2 hours (hey, freezing takes a long time) but they are oh-so worth it! When you tell your family & friends that you made these, there will be accolades.
Whether you want to make these in celebration of Strawberry Shortcake Day on June 14th or on another day to wow the crowd (and cool them off), this recipe is easy is fun and easy. Remember when you ran to the corner store to buy them when you were little? Now it’s a simple walk to the freezer.
The crumbs on the outside contain 2 important ingredients.
One is sugar cookie crumbs. It’s important that you don’t use soft cookies. In fact, why don’t you make your own from Betty Crocker Sugar Cookie Mix. They are the right consistency, and you can have fun decorating the left overs while you wait for your popsicles to freeze. 😉
The pink crumb ingredient is freeze dried strawberries. They are great on cereal, in trail mix, and even eaten as a snack on their own. You’ll have no problem finding a way to use any that are left over from your homemade popsicles. (They are crunchy, so not really great in smoothies.)
There is special equipment that you will need. You will need a food processor to make the crumbs the proper texture.
Can’t wait 4 hours for popsicles to freeze?
The crumbs are also amazing as an ice cream topping. Scoop strawberry ice cream in a bowl and sprinkle it on. In fact, if you plan on having a serve-yourself ice cream bar party this summer, you need to offer these crumbs!
Strawberry Shortcake Popsicles
- 1 quart strawberry ice cream, softened but not melted
- 4 sugar cookies
- 3 Tbsp chopped freeze-dried strawberries
- 2 Tbsp butter, melted
- Pack popsicle molds with ice cream. Insert sticks. Freeze until firm. at least 4 hours.
- When the ice cream popsicles are ready, prepare the crumbs. Pulse the cookie pieces in a food processor until fine crumbs.
- Put strawberries in a plastic zippered bag and roll with rolling pin until small pieces. Add to crumbs in food processor.
- Gently pulse mixture while pouring in melted butter. Put crumbs on a large plate.
- Put parchment paper on a baking sheet or platter that will fit in your freezer.
- Fill a bowl with warm tap water. Dip a mold in it for a minute to loosen it and soften the sides. Unmold ice cream bar and lay on crumb mixture. Turn so all sides are coated with crumbs. (Ensure that the ice cream bar is softened enough for the crumbs to adhere.)
- Place strawberry shortcake popsicle on prepared baking sheet. Work quickly to coat all popsicles in crumbs. Put in freezer for another 30 minutes to harden.
- Store in a plastic container or zippered bag. Strawberry shortcake popsicles can be kept in freezer for 3 months. (This must be a theory because who could resist them that long?)
u003cliu003eu003cemu003eWe provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.u003c/emu003eu003c/liu003e