It’s time for a healthy spin on classic Strawberry Shortcake Bars! These Strawberry Shortcake popsicles are low on sugar and huge on flavor! Not to mention, gluten-free!
I was so happy to get a sneak peak of the perfect summer cookbook, For the Love of Popsicles written by my friend Sarah Bond at Live Eat Learn! She was kind enough to send me an advance copy so I could scope it out and share a recipe with you! Let me tell you, this book is so beautiful! Not only is it full of healthy, colorful popsicles, it’s also full of helpful tips & tricks for all of your popsicle needs!
When the book arrived I read through it, drooled over the brightly colored popsicles, and picked a few faves. Then I let my daughter pick the winner! She picked Strawberry Shortcake Popsicles straight away, I think it was the crumbly topping that enticed her. We could not wait to get into the kitchen to make some homemade popsicles!
Ingredients in Strawberry Shortcake Popsicles
The ingredients in this book are either naturally gluten-free or easily substituted. Most of the popsicles are also naturally sweetened and contain whole food ingredients. As Sarah says, the “aim [is] to strike the ever-tricky balance between ‘good tasting’ and ‘good for you’.” All that to say, you won’t feel guilty cooling off with these popsicles! So let’s see what’s in them:
- Strawberries: fresh or frozen and thawed. I used frozen and thawed.
- Banana: use an overripe banana for more sweetness.
- Honey: remember, these popsicles are naturally sweetened?!
- Milk: you can substitute canned coconut milk.
- The crumble topping:
- Freeze dried strawberries: I found mine in the ‘organic snacks’ aisle, but I think a lot of stores carry these now.
- Gluten-free cereal of your choice: The recipe calls for corn flakes, but those are not typically gluten-free. I used Cinnamon Chex instead and they did not disappoint!
- Butter: to bind the topping.
Making homemade popsicles
I think the best part about making popsicles is how easy they are! If you have a high powered blender like a Vitamix blender (affiliate link), making the popsicle base literally takes 10 seconds…
Dump in the ingredients, whiz, pour into ice pop molds (affiliate link), and freeze!
The worst part about making popsicles? Waiting for them to freeze! (Ask my four-year-old! 😉)
Pro tip from the book: Taste the mixture before pouring into the molds and freezing. That way you can adjust for sweetness! Keep in mind that the unfrozen mixture will be slightly more intense in flavor than the frozen pops. (P.S. that little tip is just one of many in the book!)
The Delicious Crumble Topping
Now, onto arguably the best part. The crumble topping. No good Strawberry Shortcake Popsicle would be complete without it. For this, we crush Cinnamon Chex cereal and freeze-dried strawberries together. Then mix with a little melted butter. Personally, I could just eat that with a spoon! But for the love of popsicles, show some restraint! Dredge the popsicles with the topping and then dig in!
Out just in time for summer, For the Love of Popsicles is full of healthy, frozen treats! Go snag a copy! It has everything from fruity pops, like these, to hidden veggie pops, coffee pops, and even cocktail pops! It really is a popsicle-pedia!
Strawberry Shortcake Popsicles
A perfectly tangy, icy treat! Strawberry Shortcake Popsicles are a healthy twist on a classic!
Ingredients
- 16 oz strawberries frozen & thawed
- 1 banana overripe for sweetness
- 1/2 cup milk can sub canned coconut milk
- 2 Tablespoons honey extra for drizzling
- 1/2 cup Cinnamon Chex cereal
- 4 Tablespoons freeze-dried strawberries
- 1 Tablespoon butter melted
Instructions
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Blend the strawberries, banana, milk, and honey together in blender until very smooth.
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Pour into ice pop molds leaving 1/4″ space for expansion. Freeze at least 4 hours or until hardened.
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Put the cereal and freeze-dried strawberries in a small bag and crush with a rolling pin. Stir the melted butter into the crushed cereal and strawberries. Pour the mixture onto a plate.
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Remove the frozen popsicles from the molds. If needed, run the outside of the mold under warm water to help them release.
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Allow the pops to soften just a bit or drizzle them with a little extra honey. Then press the popsicles into the crumb topping. Place the popsicles on a baking sheet or plate and place back in the freezer for at least 10 minutes to re-harden.
Recipe Notes
*Recipe very slightly adapted from Sarah Bond via the For the Love of Popsicles Cookbook.  All images and text ©Katie Olesen | Wheat by the Wayside.
Tell me down below, do you make homemade popsicles? What’s your favorite, frozen summer treat?!
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Happy Cooking!
Kathy says
May 7, 2019 at 7:27 amGreat post and recipe. That book might have recipes I’d actually try! Do you know how many cook books I’ve purchased but never used?! Not even once.
And your strawberry shortcake popsicles look fantastic!