Popsicle Recipes

Strawberry Shortcake Popsicles

The perfect gluten free and plant based summer treat made made with good-for-you ingredients like California strawberries, coconut milk and lemon. This recipe is primarily sweetened naturally by the strawberries and maple syrup, and requires only 10 minutes of hands-on time.

Strawberry Shortcake Popsicles

Prep: 10 min | Freeze: 6 hr | Yield: 10 pops

Equipment

  • Popsicle Mold*
  • Blender

Ingredients

Popsicles

  • 25 strawberries
  • 1 1/3 cups coconut milk
  • 1/2 cup almond milk
  • 1 tablespoon granulated sweetener like coconut sugar or monk fruit
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 5 Graham crackers, pulsed in a food processor or crushed to make crumbs
  • 2 tablespoons plant butter

Instructions

  1. For the first layer, crush 10 strawberries in a small bowl and stir in the 2 tablespoons of granulated sweetener. Set aside.
  2. For the second layer, add to a blender the remaining strawberries, coconut and almond milks, lemon zest and juice, maple syrup and vanilla extract. Pulse to combine.
  3. In a third bowl, use a fork to mix the plant butter and Graham crackers to form the “shortcake” crumbles.
  4. Pour each layer into the popsicle mold - the crushed strawberries, then strawberry and coconut milk mixture, then Graham cracker crumbs. Gently tap the crumbles into the popsicles so they freeze together.
  5. Let sit in the freezer for at least 6 hours or overnight before carefully removing from the popsicle mold and enjoying!

Notes

* If you don't have Popsicle molds, you can use Dixie cups. Place in freezer and when almost firm, insert sticks into center, place in freezer until totally frozen.

Attribution

Recipe and photo used with permission from: California Strawberry Commission
Recipe by Dancing for Donuts.



God's Rainbow - Noahic Covenant