Strawberry Shortcake Popsicles with Yogurt

Creating these Strawberry Shortcake Popsicles

We may be saying goodbye to summer but why do we have to say goodbye to cold & satisfying treats?!

I don’t know about you guys but I am a cold dessert lover year round.

During those cozy nights in when I am craving a cold treat (like ice cream) but want something a little on the healthier side, I love having one of these Strawberry Shortcake popsicles on hand to sneak out of the freezer.

For the adult version, you can spike them with coconut rum too so you have more of a Pina Colada Popsicles at your fingertips!

Ingredients for Strawberry Shortcake Popsicles

• Strawberries
• Greek Yogurt
• Honey or agave nectar
• Vanilla Wafters
• Butter
• Coconut rum (option for boozy popsicles)

How to make Strawberry Shortcake Popsicles

First make the crust by pulsing the vanilla wafters in a food processor until crumbled. Then add in the melted butter and pulse again until mixture holds together a bit more.

Set the wafers aside in a bowl and clean out the food processor to blend the strawberries.

Blend the strawberries in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency. (If adding in coconut rum do it in this step).

Mix the yogurt and agave/honey together and then add in the strawberries. To get the kind of swirly look to your popsicles, do not fully mix the yogurt with the strawberries.

Pour in your popsicle mold and be sure to leave a little room for the wafer crust. Press down about 1-2 Tbsp. and then add in the popsicle stick (if your mold has the slot for sticks).

Freeze for 4-6 hours or overnight until completely frozen.

You can run the popsicle mold under warm water to remove the popsicles when you are ready to enjoy.

What popsicle mold do you use?

You can find my current and favorite popsicle mold that I own here on my shop page! Easy to clean and use.

How do you make these boozy popsicles?

When blending the strawberries in the food processor, add in 1/4 cup of coconut rum! This will give the popsicles a Pina Colada vibe.

Are you feeling more margarita boozy popsicles? I’ve even tried this recipe with 1/4 cup tequila and omit the wafer crumb.

How long do the popsicles need to freeze?

4-6 hours or overnight!

Other fruits to use in these popsicles

• Blueberries
• Cherries
• Mango
• Pineapple
• Watermelon
• Peaches
• Raspberries

Cold sweet treats you might also enjoy:

• Vegan Chocolate Mousse
• Ice Cream Carrot Cake Sandwiches
• Banana Split Ice Cream Pie
• Lemon Ice Cream
• Vegan Pomegranate Nice Cream

the goods

Silicone Popsicle Mold

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Food Processor

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Mixing Bowls

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Strawberry Shortcake Popsicles with Yogurt

Strawberry Shortcake Popsicles made with Yogurt are the perfect summer treat and are so fun to make! (Fun for kids and adults). They are filled with delicious strawberries and Greek yogurt and have a delicious vanilla water crust!

5 from 4 reviews

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes

Cook Time: 10 minutes

Freezer time: 6 hours

Total Time: 6 hours 30 minutes

Servings: 8 popsicles

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Popsicle Mold

Ingredients

• ▢ 2 cups Strawberries
• ▢ 2 cups Greek Yogurt
• ▢ 3 Tbsp. honey or agave nectar
• ▢ 1/4 cup Coconut rum or tequila (optional)

For the crust:

• ▢ 2 cups vanilla wafers
• ▢ 4 Tbsp. butter, melted

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Instructions

• First make the "crust" by pulsing the vanilla wafers in a food processor or blender until crumbled. Then add in the melted butter and pulse again until mixture holds together a bit more.
• Set the wafers aside in a bowl and clean out the food processor to blend the strawberries.

  Blend the strawberries in your food processor or blender on high speed until nearly liquified into a smoothie-like consistency. (If adding in coconut rum or tequila do it in this step).
• Mix the yogurt and agave/honey together and then add in the strawberries. **NOTE: To get the swirly look to your popsicles, do not fully mix the yogurt with the strawberries.
• Pour mixture in your popsicle mold and be sure to leave a little room at the top for the wafer crust. Press down about 1-2 Tbsp. and then add in the popsicle stick (if your mold has the slot for sticks).
• Freeze for 4-6 hours or overnight until completely frozen. You can run the popsicle mold under warm water to remove the popsicles when you are ready to enjoy, but if you use the silicone popsicle mold they are fairly easy to just pop out.

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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