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Strawberry Cheesecake Pops Recipe

Strawberry Shortcake Pops
Leigh Beish

Strawberry Shortcake Pops

This sweet, tangy pop has it all, right down to the graham cracker crust.


  • 2 cups hulled strawberries (about 8 ounces), plus 6 thinly sliced strawberry wheels (optional)
  • ½ cup sour cream
  • ¼ cup sugar
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon vanilla extract
  • ¼ cup coarse graham cracker crumbs (from about 2 crushed crackers) plus more for garnish (optional)


Place the strawberries in a blender and purée until smooth. Pour through a fine-mesh strainer into a large bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids. Whisk in the sour cream, sugar, lemon juice, and vanilla. Stir in ¼ cup graham cracker crumbs.

Spoon the mixture into ice pop molds. Slide in the strawberry slices (is using) and insert sticks. Sprinkle crumbs around the base of each pop for garnish, if desired. Freeze until firm, at least 6 hours or up to 1 week.

To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.