Strawberry Shortcake Pops
Creamy Strawberry Shortcake Pops made with frozen strawberries, almond milk, and graham cracker crumbs.A simple dairy-free frozen dessert perfect for summer.Easy to prepare and freezer-friendly for a refreshing treat.
Ingredients
- 2 cups frozen strawberries
- 1 cup unsweetened vanilla almond milk
- 2 tablespoons honey or maple syrup optional
- ½ teaspoon vanilla or almond extract
- ¼ cup crushed graham crackers
- Extra graham cracker crumbs for rolling optional
Instructions
- Add the frozen strawberries, almond milk, sweetener, and vanilla extract to a blender.
- Blend until completely smooth and creamy.
- Sprinkle a small amount of crushed graham crackers into the bottom of each popsicle mold.
- Pour the strawberry mixture evenly into the molds.
- Top each mold with additional graham cracker crumbs.
- Insert popsicle sticks according to your mold instructions.
- Freeze for at least 4–6 hours or until completely firm.
- To release the Strawberry Shortcake Pops, run the molds briefly under warm water and gently pull out the pops.
Notes
- Honey adds extra sweetness, but it can be omitted if the strawberries are naturally sweet.
- Almond extract provides a bakery-style flavor, while vanilla extract offers a classic taste.
- Serve immediately after removing from the freezer for the best texture.
- Garnish with fresh strawberry slices for a beautiful presentation.