Ingredients
Strawberry Layer
2 cups fresh strawberries, hulled and chopped
2 tablespoons sugar
1 tablespoon lemon juice
Cream Layer
1 cup heavy cream
1 cup whole milk
¼ cup sweetened condensed milk
1 teaspoon vanilla extract
Shortcake Crumble
10 vanilla sandwich cookies (e.g., Golden Oreos)
2 tablespoons melted butter
Instructions
Make the Strawberry Puree:
Blend strawberries, sugar, and lemon juice until smooth but slightly chunky. Set aside.Prepare the Cream Layer:
In a large bowl, whisk together heavy cream, milk, condensed milk, and vanilla until smooth.Create the Shortcake Crumble:
Crush cookies into fine crumbs. Mix with melted butter until evenly coated.Assemble the Popsicles:
Layer in molds: strawberry puree, cream mixture, then crumble. Repeat until molds are full.Freeze:
Insert sticks and freeze for at least 6 hours, or until completely firm.Serve & Enjoy:
Run molds under warm water for a few seconds to release. Serve immediately and enjoy your frozen strawberry shortcake popsicles!
Notes
You can use frozen strawberries if fresh aren’t available — just thaw first.
For dairy-free popsicles, replace milk and cream with coconut milk.
Want extra texture? Add small chunks of strawberry in the cream layer.
Keep leftovers in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 MIN
- Category: Dessert
- Method: No-bake / Frozen
- Cuisine: American / Greek-inspired
Nutrition
- Serving Size: 1 popsicle
- Calories: 180 kcal
- Sugar: 16 G
- Sodium: 85 mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 35mg