Strawberry Shortcake Pops (Edit recipe)

197 recipes
|
224 followers

Made with creamy strawberries and coconut cream, this healthier version of the classic is coated in white chocolate and covered in freeze dried fruit and gluten-free cookie crumbs. Introducing you to your new summertime favorite bar.

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

9

Serves: 6

Ingredients

2 cups Strawberries, frozen
1/2 cup Coconut Cream
2 Tbsp Pure Maple Syrup
1/4 cup Milk
1/2 cup White Chocolate, chips
1/2 tsp Coconut Oil
1/2 cup Freeze-Dried Strawberries, crushed with a rolling pin
1/2 cup Freeze-Dried Blueberries, crushed with a rolling pin
1 cup Snickerdoodle Cookies, gluten free, crushed with a rolling pin

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a blender, mix together your strawberries, cream, milk, and pure maple syrup until smooth. Pour into your popsicle mold and freeze for 3+ hours.
Once your popsicle is solid, melt your white chocolate with the coconut oil. Using a spoon, cover your popsicle in chocolate.
Sprinkle your red layer first: a combination of freeze dried strawberries mixed with 1/4 cup cookie crumbs.
Sprinkle your white layer of cookie crumbs in the center (1/2 cup).
Sprinkle your blue layer last: a combination of freeze dried blueberries mixed with 1/4 cup cookie crumbs. Enjoy!

Notes

Tools: popsicle molds.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	221
Fat:	13 g
Carbohydrates:	21 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	12 mg
Fiber:	1 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.