06/04/2026
This plant-based strawberry shortcake popsicle is living rent freee in our head ✨
How to make it:
Strawberry Shortcake Popsicles
Servings: 10-12 popsicles
Prep Time: 15 minutes
Freeze Time: 6 hours or overnight
For the Strawberry Popsicle Base:
2 cups fresh strawberries, hulled and halved
1 cup full-fat coconut yogurt
½ cup MALK Unsweetened Almond
¼ cup + 2 tbsp honey or agave
1 tbsp fresh lemon juice
1 tsp vanilla paste
Pinch of salt
For the Shortcake Crumble:
1 cup vanilla wafers
2 tbsp freeze-dried strawberries
2 tbsp coconut oil, melted
1 tbsp powdered sugar (optional)
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Add the strawberries, coconut yogurt, MALK Unsweetened Almond, honey, lemon juice, vanilla paste, and salt to a blender. Blend on high until completely smooth and creamy. Taste and adjust sweetness as needed, the mixture should taste slightly sweeter than you want the final popsicle since freezing dulls sweetness.
Pour the mixture evenly into popsicle molds. Insert sticks and freeze for at least 6 hours or overnight until completely solid.
When ready to serve, add the vanilla wafers, freeze dried strawberries, and powdered sugar if using to a food processor and pulse until you get a coarse crumble - not too fine, you want some texture.
Transfer to a shallow bowl or plate wide enough to roll the popsicles in, drizzle the melted coconut oil over the top, and massage it in with your fingers until the mixture comes together into a sandy, crumbly coating.
Remove each popsicle from the mold and let them sit out for about 5 minutes until the surface becomes slightly tacky - this is what helps the crumble stick. Roll each popsicle generously in the shortcake crumble, pressing gently on all sides so it adheres in an even layer.
Serve immediately or place on a parchment-lined tray and return to the freezer until ready to eat.
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