STRAWBERRY SHORTCAKE POPSICLE
Make and share this Strawberry Shortcake Popsicle recipe from Food.com.
Provided by ix3fruits
Categories Frozen Desserts
Time 4h5m
Yield 12 popsicles, 12 serving(s)
Number Of Ingredients 4
Steps:
- Puree strawberries
- Mis in yogurt and milk.
- Pour into 2-ounce Popsicle molds or divide among small paper cups.
- Freeze 4 hours.
- Remove from molds.
- Coat each pop with 1/4 cup of crushed cereal. Wrap and freeze any pops you are not immediately eating.
Nutrition Facts : Calories 40.6, Fat 0.2, Sodium 51.1, Carbohydrate 9.8, Fiber 1.1, Sugar 3.1, Protein 0.8
STRAWBERRY-SHORTCAKE PARFAIT POPS
Provided by Food Network Kitchen
Time 4h20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
- Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
- Before serving, snip the paper cup and peel it off.
STRAWBERRY SHORTCAKE ICE POPS
This DIY version of strawberry shortcake is a nostalgic ice cream truck classic that will take you right back to childhood. A simple no-churn strawberry ice cream base is frozen in ice pop molds and coated in a mixture of crushed vanilla cookies and freeze-dried strawberries for a crunchy, vibrant red-and-white-speckled crust. It's everything you love about the store-bought version reimagined in a simple, refreshing summertime treat you can make right in your own kitchen.
Provided by Food Network
Categories dessert
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Blend the strawberries, sugar and vanilla extract in a blender on high speed until the strawberries are broken down into small pieces, pushing them down as needed, 5 to 10 seconds. Set aside.
- Combine the heavy cream and sweetened condensed milk in a large bowl with a handheld electric mixer or in a stand mixer fitted with the whisk attachment. Slowly increase the speed up to high and whip until soft peaks form, 2 to 3 minutes. Add the strawberry mixture and fold in with a rubber spatula. Transfer the mixture into a pastry bag or large resealable plastic bag with one corner cut out.
- Pipe the mixture into 8 to 10 ice pop molds (depending on how aerated the filling is), filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Tap the molds on the counter several times to remove air bubbles. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight.
- About 30 minutes before removing the ice pops from the freezer, make the coating. Pulse the vanilla cookies in a food processor until coarse like sand, 25 to 30 seconds. Transfer 3/4 cup of the crumbs to a medium bowl. Add the freeze-dried strawberries to the remaining crumbs in the food processor and pulse until the strawberries are completely ground and no visible pieces remain, 25 to 30 seconds. Transfer to a second medium bowl. Add 2 tablespoons melted butter to each bowl and mix by hand until small clumps form. Add one crumb mixture to the other and gently toss together until combined; for a red-and-white-speckled pattern, avoid over-mixing.
- Line a small baking sheet with parchment paper. Dip the ice pop molds in a large bowl filled with hot water to loosen. Working with one ice pop at a time, gently press the cookie-strawberry crumbs onto the ice pops to completely cover. Place on the prepared baking sheet and repeat with the remaining ice pops. Freeze for 1 hour.
VEGAN STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY
Here's what you need: strawberry, coconut milk, lemon juice, agave nectar, dairy-free vanilla yogurt, granola, ice pop mold
Provided by John Gara
Categories Desserts
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
- Pour the blended mixture into the ice pop mold.
- Freeze until solid, 2-3 hours.
- If desired, dip the frozen pops in yogurt, then roll the coated pops in the granola. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
- The pops will keep in the freezer for up to 6 months in an airtight container.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 13 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, Sugar 8 grams
FRIED STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY
Here's what you need: cream cheese, powdered sugar, heavy cream, strawberry, vanilla wafer, eggs, oil, popsicle stick, popsicle mold
Provided by Joey Firoben
Categories Snacks
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, beat the cream cheese and powdered sugar together until smooth.
- Pour in the heavy cream and beat until the mixture has reached soft peaks.
- Add in the strawberries and beat until well-incorporated.
- Pour the mixture into 6 popsicle molds and insert popsicle sticks.
- Freeze at least 8 hours.
- Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
- Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
- Freeze for another 30 minutes.
- While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
- Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
- Freeze immediately until ready to serve.
- Enjoy!
Nutrition Facts : Calories 566 calories, Carbohydrate 46 grams, Fat 41 grams, Fiber 0 grams, Protein 8 grams, Sugar 34 grams
GRILLED STRAWBERRY SHORTCAKE PUSH-IT-UP POPS
We layered grilled strawberries with mini-muffin sized shortcakes and whipped topping in push-up pops for a summertime dessert that deliciously irresistible.
Provided by Cheri Liefeld
Categories Dessert
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Mix grilled strawberries and brown sugar; set aside
- Heat oven to 425°F. Grease or spray 16 mini muffin cups. Mix Bisquick mix, milk, sugar and lemon peel. Spoon batter into cups. Bake 10 to 12 minutes or until browning on top. Cool a few minutes before removing from muffin cups; cool completely.
- Place 1 shortcake into push-up pop. Add whipped topping and about 1 teaspoon strawberries. Repeat. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
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STRAWBERRY SHORTCAKE POPSICLES RECIPE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
Category DessertTotal Time 458382 hrs 28 minsEstimated Reading Time 6 minsCalories 269 per serving
- Add the milk and sugar to a medium-sized saucepan and cook over medium heat, stirring regularly, until the sugar is dissolved. Set aside to cool.
- 2. Add the strawberry puree to a medium sized saucepan over medium heat and cook until reduced by half, to about 1 cup. The mixture may come to a light boil, but you don’t really want it to start boiling a lot.
- . Remove the strawberry mixture from the heat and add 3/4 cup of the milk mixture and stir to combine. Set aside.
STRAWBERRY SHORTCAKE POPSICLES RECIPE | MYRECIPES
From myrecipes.com
Total Time 4 hrs 15 mins
- Process strawberries and yogurt in a blender until completely smooth, about 1 minute. Add sugar, vanilla, and salt; blend until incorporated, about 10 seconds. Fold shortbread crumbles into mixture.
- Arrange 4 paper cups on a small freezer-safe sheet tray or plate. Pour strawberry mixture evenly among cups. Place small squares of aluminum foil over each cup, and prick hole in the center of each to create an insert for a popsicle stick or wooden dowel. Push sticks through holes; re-center if necessary. Freeze 4 hours or up to overnight.
- When ready to eat, remove foil from cups. Cut a slit with scissors in top of cup, and tear off remainder of cup, invert popsicle, and serve immediately.
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