vegan strawberry shortcake popsicles
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Vegan Strawberry Shortcake Popsicles

Vegan and gluten free strawberry shortcake popsicles are a perfect summer treat.
Prep Time15 mins
Cook Time0 mins
Freeze Time12 hrs
Total Time12 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: gluten free popsicles, popsicles, strawberry shortcake, vegan popsicles
Servings: 12 popsicles


  • 12 oz frozen strawberries
  • 1 cup vegan yogurt vanilla flavor
  • 3 tbsp date syrup or maple syrup
  • 1 1/2 cups almond milk or coconut milk (from the can)
  • 3/4 cup cookie crumbles I used Simple Mills Toasted Pecan Cookies
  • 1 oz bag freeze dried strawberries small crumbles


  • Place the strawberries, yogurt, date syrup and almond milk into a blender and blend until smooth. Transfer the mixture to a popsicle mold. Mine filled 12. Insert popsicle sticks and freeze overnight.
  • Stir together the cookie and strawberry crumbles and then spread them evenly into the bottom of a cookie tray. Remove each popsicle from the molds and press each one into the crumbs until completely coated. Place them back into the freezer for 20 minutes and then enjoy!


The crumbs will stick to the bars best if you let them thaw after removing them from the molds for 5 or 6 minutes.