These strawberry shortcake popsicles are creamy pops made with fresh fruit and coated with a strawberry cookie crumble!
Author:Kate Wood (adapted from Erin McDowell)
Total Time:8 hours
For the popsicles:
2 cups fresh or frozen sliced strawberries
1 tablespoon water
1–1/2 tablespoons sugar
½ cup sweetened condensed milk
1 cup heavy cream
1 teaspoon vanilla extract
For the crumble:
2 cups vanilla wafers
1 ounces freeze-dried strawberries
Pinch of salt
2 tablespoons sugar
3–4 tablespoons unsalted butter, melted
Combine the sliced strawberries, water, and sugar in a medium saucepan over medium-low heat. Cook, gently mashing the softened berries occasionally, until the mixture softens and begins to bubble, about 4- 8 minutes (depending on if you use fresh or frozen berries.)
Spoon the mixture into a food processor or blender and allow the mixture to cool for a few minutes. Puree just until smooth. Add in the condensed milk, heavy cream, and vanilla and blend for another minute until the mixture has thickened slightly. Pour the thickened mixture into prepared popsicle molds, add the popsicle sticks, and freeze until firm, at least 6 hours but preferable overnight.
When ready to finish your popsicles, process the freeze-dried strawberries, vanilla wafers, salt, and sugar until they have been reduced to a crumble. Pulse in 3 tablespoons of the melted butter, adding more as needed to make a moist, sandy mixture. Dump the crumbles into a small rimmed dish. Release the popsicles from their molds one by one. I like the fill a glass with hot water and place the unmolded popsicles into it to melt around the edge slightly before gently releasing. Place each one in the freezer on a sheet pan lined with wax paper while you work on getting the popsicles out. Then, coat the popsicles in your crumble mixture and place back on the sheet pan to re-freeze for about 20 minutes. I like to coat the pops when they’re fresh from the mold as the softened edges hold onto the crumble best. Enjoy fresh from the freezer!