Summer is in full swing and it is just too dang hot for baking. In fact, it’s too hot to do just about anything. So we’re keeping it simple today with a little kitchen hack, a minor ice cream cheat, if you please, and we’re folding in one of our favorite summer sweets: strawberries. My boy devours strawberries this time of year. Seriously, he can’t get enough. We go to the farmer’s market twice a week and he never seems to tire of them. These strawberry cake popsicles are for him. The cheat is for me.
The ingredients list for these strawberry cake popsicles couldn’t be easier: strawberry ice cream, freeze-dried strawberries, and shortcake (or poundcake if you’d like). Could you make your own shortcake? Sure you could. You could even churn your own ice cream and freeze-dry your own strawberries, but today we’re cheating. Let someone else do the work for once.
To get started, let your ice cream soften for a bit. We love McConnell’s brand ice cream. As strawberry aficionados, we really appreciate its simple goodness. The flavors are bright and tangy. Just perfect.
Once your ice cream has softened a bit, scoop it into a bowl. Break up your freeze-dried strawberries and crumble that shortcake (or pound cake) into the same bowl, then fold it all together. Don’t over stir it. You just want everything evenly distributed.
For fun, I added some of the strawberries to the popsicle molds while they were still empty.
Then scoop your ice cream mixture into the molds. You will want to avoid air bubbles (which can mess up your finished popsicle’s sturdiness) so use small scoops and pack it in.
Serve these easy treats up with fresh strawberries and don’t tell anyone how super easy they were to make. It can be our little secret.
Photos by: Maria Hedrick Photography