A perfectly tangy, icy treat! Strawberry Shortcake Popsicles are a healthy twist on a classic!
5 from 1 vote
Prep Time 10mins
Freezing Time 4hrs
Total Time 10mins
Course Dessert, Snack
16ozstrawberriesfrozen & thawed
1bananaoverripe for sweetness
½cupmilkcan sub canned coconut milk
2Tablespoonshoneyextra for drizzling
½cupCinnamon Chex cereal
Blend the strawberries, banana, milk, and honey together in blender until very smooth.
Pour into ice pop molds leaving ¼" space for expansion. Freeze at least 4 hours or until hardened.
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.
Remove the frozen popsicles from the molds. If needed, run the outside of the mold under warm water to help them release.
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.