📖 Instructions

1. Wash and prep the strawberries: Start by washing 1 pound of fresh strawberries. Hull them (remove the green tops) and slice them into small, even pieces. This ensures they freeze evenly and blend well.
2. Make the strawberry puree: In a blender or food processor, combine half of the sliced strawberries with 1/4 cup of granulated sugar and 2 tablespoons of lemon juice. Blend until smooth. Taste and add more sugar if needed, depending on the sweetness of your strawberries. It depends on how sweet you want it I guess.
3. Combine the puree and strawberry pieces: In a medium bowl, gently fold the strawberry puree with the remaining sliced strawberries. This gives the pops a lovely texture with chunks of real fruit.
4. Crush the shortbread cookies: Place 6-8 shortbread cookies (like Walkers) in a zip-top bag. Use a rolling pin or your hands to crush them into coarse crumbs. Don't over-crush; you want some texture! I think its better that way.
5. Prepare the creamy base: In a separate bowl, whisk together 1 cup of heavy cream, 1/2 cup of whole milk, 1/4 cup of sweetened condensed milk, and 1 teaspoon of vanilla extract until well combined. This mixture creates a smooth and creamy base for the pops.
6. Assemble the pops: Grab your popsicle molds. Spoon a layer of the creamy mixture into the bottom of each mold, filling them about 1/3 of the way. Next, add a layer of the strawberry mixture, followed by a sprinkle of crushed shortbread cookies. Repeat these layers until the molds are almost full, leaving a little space at the top for expansion during freezing.
7. Insert popsicle sticks: Gently insert popsicle sticks into the center of each mold. Make sure they stand upright. If needed, you can use a small piece of plastic wrap to help hold them in place while freezing.
8. Freeze the pops: Place the filled popsicle molds in the freezer for at least 6 hours, or preferably overnight, until completely frozen solid. Patience is key!
9. Unmold the pops: To unmold the pops, run the popsicle molds under warm water for a few seconds. Gently wiggle the pops until they release. If they're stubborn, let them sit for a few more seconds under the warm water.
10. Enjoy: Once unmolded, serve the Frozen Strawberry Shortcake Pops immediately and enjoy the taste of summer! If you're not serving them right away, wrap them individually in plastic wrap and store them in the freezer for up to a week. Be careful; they're really good!
11. Optional coating: For an extra touch, melt some white chocolate and dip the pops in it. Sprinkle with extra cookie crumbs or freeze-dried strawberries before the chocolate sets. This adds a beautiful presentation and extra flavor.