These 5-ingredient strawberry shortcake cream popsicles are refreshing and so easy to make. They're made with fresh strawberries, pudding mix condensed milk, and an added cookie crunch. They’re utterly rich and great for the whole family.
I used silicone molds for this recipe, mango tajin, and cherry mango popsicles, but 3-ounce paper cups work fine. Just get some wooden craft sticks and cover the cups with foil to hold the sticks intact.
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Why this Strawberry Shortcake Cream Popsicle Recipe Works
There is a reason we keep coming back to these shortcake popsicles once the summer months hit. It’s a no-brainer, and here is why I think you’d be going for seconds:
- Kid-friendly: there is no better way to get the kids involved in the kitchen than making popsicles. One of their favorite activities this summer was brainstorming flavors with me, and this flavor combo got my kiddos excited!
- Easy: pop the ingredients in the blender, mix, and fill the molds. Can it get any easier?
- Save for Later: double up strawberry shortcake cream popsicles and stash some for later. Trust me, you’d need it to cool down after a hot day. We live in Texas, so this comes in handy E V E R Y T I M E.
If you are like me and love cold treats, you must try this fan-favorite cookie butter ice cream, pineapple coconut popsicle, and this colorful matcha soft serve. Oh, it’s worth a peek!
📃Ingredient Description
- Fresh strawberries: we will be using fresh strawberries since we will be roasting them.
- Condensed milk: this adds all the richness and sweetness to the jello pudding popsicles. It also adds creaminess to keep these ice pops free of ice crystals.
- Pudding mix: use the little box that says instant on it. Not the cook-and-serve box.
- Milk: full-fat or nut milk works for this recipe, so if you have any dietary restrictions, don’t feel limited.
💭Variations and Substitutions
Recipe Variation for Popsicles
- Roast the strawberries for an added flavor, just like I did in this strawberry rhubarb ice cream. Roasting the strawberries releases the juice and flavors.
- Don’t like strawberries? Use raspberry instead for the same great taste.
- Use full-fat Greek yogurt instead of the pudding mix for a healthier option.
- Honey, superfine granulated sugar can be used to sweeten the popsicles if you can’t get your hands on condensed milk. Be sure to add more liquid if needed. *Taste may vary
- Use other flavors of pudding mix to enhance the flavor of the jello pudding popsicles. Flavors like strawberry shake, vanilla, Oreos, coconut cream, or French vanilla
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Step 1: Add 1 cup of strawberry into a blender or food processor, and vanilla extract. Blend until it’s smooth (add a tablespoon of water to loosen if preferred)
Step 2: pour the content of the pudding mix into a medium bowl, and add milk and condensed milk. Whisk for about 2 minutes or until the mix is soft. It will set in 5 mins, so don’t worry if it’s still runny. But you have to work fast.
Step 3: Chop the other cup of strawberries into small chunks. Add the cookie crumbles and chopped strawberry to the pudding mixture, then fold in to combine.
Step 4: choose either method mentioned on the recipe card below to layer the mixture or combine the purée with the pudding mixture.
Step 5: Place the popsicle molds over a baking sheet or tray. Gently pour the blended mixture into each cavity ¾ way up, careful not to overfill. Cover and freeze for 6 hours or until the popsicles are firm.
Step 6: Remove the popsicles from the freezer and place the bottom under running water while it is still covered. Gently lift the popsicle sticks or inserts to reveal and enjoy your popsicles.
*Please find the storage options in the recipe FAQ section below.
👩🏽🍳Maur's Tips
- To create a beautiful layered look, alternately pour the strawberry mixture and cream mixture into the popsicle mold, freezing it for 20 minutes between each pour.
- Make things easy by blending the whole strawberries with the pudding mix, condensed milk, and whole milk. Pour into the popsicle molds and freeze.
- I like to use a drop of Amoretti’s wild strawberry compound for added color. It yields a stunning color, and the taste is utterly delish.
- I highly recommend using a silicone mold for the recipe, as the custard makes it difficult to release the molds. I’ve linked the one I use in the recipe card under equipment.
- If you don’t enjoy the texture of real fruit in your popsicles, blend everything with the custard for a smoother texture.
📝Recipe FAQS
Once frozen, remove the popsicle from the mild, wrap them individually with a cling wrap, and stash them in the freezer for up to 12 weeks. I doubt you’d wait that long.
Use 3. oz paper cups or little plastic cups. Don’t add the sticks immediately after you freeze them. Wait about 20 minutes before inserting the popsicle sticks so they stay intact.
Love Popsicles? Here are More Tasty Popsicle Recipes to Try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
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📖 Recipe
Strawberry Shortcake Cream Popsicles
Equipment
- bowl
- Blender
- popsicle molds
Ingredients
- 2 cups fresh strawberries hulled, halved, and divided (about 292 grams)
- 1 teaspoon vanilla extract or paste
- 1 oz. Box Jell-O Cheesecake Instant Pudding & Pie Filling
- 1 cup whole milk or non-dairy milk
- 1 can sweetened condensed milk
- ⅓ cup graham crumbles plus more to garnish
Instructions
- Add 1 cup of strawberry into a blender or food processor, and vanilla extract. Blend until it’s smooth (add a tablespoon of water to loosen if preferred)2 cups fresh strawberries, 1 teaspoon vanilla extract
- Chop the other cup of strawberry into little chunks.
- pour the content of the pudding mix into a medium bowl, add milk, and condensed milk. Whisk for about 2 minutes or until the mix is soft. Add more liquid if it’s too thick to your liking. Work fast as the pudding will begin to thicken while it rests.1 oz. Box Jell-O Cheesecake Instant Pudding & Pie Filling, 1 cup whole milk, 1 can sweetened condensed milk
- Add the cookie crumbles, and chopped strawberry into the pudding mixture, then fold in to combine.⅓ cup graham crumbles
- Optional: You can equally add all the ingredients to the blender except the cookie crumbles. Blend until it’s smooth. Pour the mix into a bowl or jar with spouts. Fold in the cookie crumbles, then pour into the molds and freeze.
- Filling options:
- divide the pudding mixture in half. Add the puréed strawberry into one half of the mixture and combine. Then spoon into the mold alternating the puréed pudding layer with the non-puréed layer until it’s ¾ full. Top with graham crumbles.
- For an easier method, combine the pudding mixture with the puréed strawberry until it is fully incorporated. Spoon into the mold then top with crumbles.
- Make 2 layers alternating with strawberry purée and pudding mixture. Put strawberry purée first and fill up with pudding mix, then add the crumbles. Or get creative!
- Freeze for at least 6 hours (preferably overnight). To serve, run the popsicle mold under warm water for 10 seconds to loosen the popsicles for quick release.(Please see the body of the post for serving options, substitutions, step-by-step photos, and recipe FAQS to answer any questions)
Notes
- If a popsicle mold is unavailable, you can use paper cups as a substitute.
- I like to add a drop of Amoretti’s wild strawberry compound for color. It yields a stunning color, and the taste is utterly delish.
- I highly recommend using a silicone mold for the recipe, as the custard makes it difficult to release the molds. I’ve linked the one I use in the recipe card under equipment.
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