Strawberry season has come and gone in Florida, but for some reason, nothing quite dredges up the memories of summers past and true Americana than strawberry shortcake. Truly, what is summer without the soft, pillowy goodness of whipped cream accompanied by sweet strawberries and fluffy shortcake? It’s nothing, which is why you need these strawberry shortcake ice pops in your life.
Given our dietary limitations with Grady’s Celiac Disease, I wanted to create a strawberry shortcake ice pop that he could eat but the rest of humanity would also enjoy. Luckily for us, there are some really delicious gluten free vanilla cake mixes out there, but if you don’t need gluten free, feel free to buy a simple Betty Crocker or Duncan Hines mix from your local grocery store. These are made with just a little extra sugar and all the goodness of heavy whipping cream, but can be made dairy free with coconut cream instead.
I started with some cake crumbs that I had leftover from making some Elvis-inspired push-pops last week, but you’ll need to start by baking the cake, cooling it, and crumbling it. You only need 1 cup of cake crumbles, so you can freeze the rest for later use!
These are a great and refreshing Fourth of July dessert that can be made ahead, and doubled easily if you plan to entertain lots of people. Don’t forget to check the bottom for links to where you can buy some of the things listed in this ice pop recipe!
Check out our other ice pop recipes here:
Visit our Summer of Ice Pops post and fill out the form at the bottom of the post to suggest flavors to add to the queue this summer!