Strawberry Shortcake Popsicles

The perfect gluten free and plant based summer treat made made with good-for-you ingredients like California strawberries, coconut milk, and lemon. This recipe is primarily sweetened naturally by the strawberries and maple syrup, and requires only 10 minutes of hands-on time. Recipe by Dancing for Donuts.

Strawberry Shortcake Popsicles

Course: Snack
Prep Time: 10 minutes
Freeze Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 10 Pops

You can add this recipe to a collection to create a shopping list!

Print Recipe Add to Collection


  • Popsicle Mold, Blender


  • 25 strawberries
  • 1 ⅓ cup coconut milk
  • ½ cup almond milk
  • 1 tbsp granulated sweetener like coconut sugar or monk fruit zest of 1 lemon
  • juice of 1 lemon
  • ¼ cup maple syrup 1 tsp vanilla
  • 5 graham crackers pulsed in a food processor or crushed to make crumbs 2 tbsp plant butter


  • For the first layer, crush 10 strawberries in a small bowl and stir in the 2 tbsp of granulated sweetener. Set aside.
  • For the second layer, add to a blender the remaining strawberries, coconut and almond milks, lemon zest and juice, maple syrup, and vanilla. Pulse to combine.
  • In a third bowl, use a fork to mix the plant butter and graham crackers to form the “shortcake” crumbles.
  • Pour each layer into the popsicle mold - the crushed strawberries, then strawberry and coconut milk mixture, then graham cracker crumbles. Gently tap the crumbles into the popsicles so they freeze together.
  • Let sit in the freezer for at least 6 hours or overnight before carefully removing from the popsicle mold and enjoying!

Your email address will not be published.

Recipe Rating

California Strawberry Commission site icon
Sign up for delicious updates!