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I grew up knowing Strawberry Shortcake more as a character who battled with the Peculiar Purple Pie Man for reasons unclear, than as a dessert, but now it’s one of my favorites.
When the first real strawberries start to appear in stores and farmer’s markets, my thoughts immediately turn to strawberry shortcake. We’ve been experimenting with popsicles at Brooklyn Supper HQ lately, so with the start of strawberry season, I thought it would be a great time to try this classic dessert in popsicle form. It was a huge success.
The “shortcake” is actually Nilla wafers we had leftover from making banana pudding, crushed and held together with yogurt and honey. The strawberries are actually strawberries, though. The layering makes this a fun dessert for older kids to help with and the results will be adored by kids and grownups alike.
(adapted from Bakers Royale)
Makes: 12 popsicles
2 cups fresh strawberries, washed and hulled
1/2 cup crushed Nilla wafers
2 cups plain whole milk yogurt
1/3 cup honey (more if desired)
12 6 oz. Dixie cups
Wooden popsicle sticks
In a medium bowl, combine the crushed Nilla wafers, yogurt, and honey. Set out 12 6 oz. Dixie cups, and fill each one with 2 tablespoons of the yogurt mixture. Set in the freezer to chill for 30 minutes.
Meanwhile, in a blender or food processor, puree the berries. Divide the berries among the 12 cups, and freeze for another 30 minutes.
Finally, divide the remaining yogurt mixture among the cups, add a popsicle stick to each one, and chill completely, several hours or more.
To serve, simply cut or tear the cup off.