Practical Recipes for Parents

This popsicle was inspired by one of my favorite summertime desserts, strawberry shortcake. It’s a magical combination of white cake, strawberry ice cream, and a white chocolate coating with dehydrated strawberries!

These are so light, fruity, and refreshing that it’s hard to stop with just one on those hot summer days. Luckily, they store beautifully in the freezer, so with just a little bit of work today, you can be enjoying these all summer long.

Look for the Lil’ Steps symbol throughout this post for ideas on how kids can help out!

Detailed instructions are written below or…

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When I created these ice cream cake popsicles, I had no idea what I was doing. So, I (not surprisingly) made quite a few mistakes along the way, and I want you to learn from them!

Therefore, I’ve put all my must-know tips first. I think it’s VERY important not to skip over these. After all, I want you to get the perfect frozen treat right away.

Must-Know Tips for Making the Perfect Ice Cream Cake Popsicles

1. Have enough molds to make all the popsicles at once. Trust me. (You’ll need 12-14 molds for this recipe.) I purchased these molds, and they worked great!

2. For perfect measurements, use a scale to measure the cake mix and when adding the batter into the molds. Kitchen Scales

3. Use a spoon or butter knife to spread the batter evenly through the mold.

4. Place the molds on a baking sheet after they are filled; they are too flexible to transfer into the oven or freezer by hand.

5. Allow scoops of ice cream to thaw on the cooled cake in the popsicle molds. If you thaw it in the container, it will get too soft on the outside and stay too firm in the middle.

6. Insert the popsicle sticks immediately after spreading the ice cream into the mold. If you try after it has refrozen, the cake and ice cream won’t stay on the stick.

7. Freeze the popsicles for 2 hours before decorating.

8. Add chocolate and decorations to 4 popsicles at a time, while the rest remain in the freezer. You don’t want them to start thawing or melting before you can decorate them.

9. Immediately transfer freshly decorated popsicles back into the freezer on a parchment paper-lined baking sheet.

10. Once the chocolate is firm, store the popsicles in a freezer-safe container.

Ingredients and Equipment

• White Cake Mix – Pick up your favorite brand
• Strawberry Ice Cream – Same here!
• Egg White
• Vegetable Oil
• Water
• White Chocolate Chips
• Vegetable Shortening
• Dehydrated Strawberries

• Popsicle Molds and Sticks – Following this recipe, you’ll want at least 12 popsicle molds
• Bowls (2) – One for mixing the batter and one microwave-safe plastic bowl for the chocolate.
• Spoon
• Scale – Find Kitchen Scales
• Baking Sheet – My favorite baking sheets
• Parchment Paper
• Offset spatula or butter knife
• Optional: Sifter

Ok, now that you’re well prepared, let’s get into the details of making these yummy ice cream cake popsicles!

How to Make Strawberry Shortcake: Ice Cream Cake Popsicles

Step 1. Set the oven to 350^°F (180^°C)

Step 1. Whisk together 1 egg white, 1/3 cup of water, and 1/6 cup (40 g) of vegetable oil in a bowl.

Step 2. Using a scale, weigh out 1/3 of your cake mix. I happened to use Duncan Hines, which came to 144 g (432g/3). Add this to the bowl and stir together until everything is well mixed.

Have your little one stir up the batter! Since it’s such a small amount it’s perfect for them to tackle.  

Step 3. Place your popsicle mold on a scale and measure out 18 – 20 grams of cake batter into each mold. If you don’t have a scale, measure out 1.5 tbsp. Then, use a spoon to spread the batter evenly throughout the mold.

This is a great opportunity to involve the kids! Depending on their age, they can help you scoop the perfect amount into each mold, or simply hit the “zero” button for you. Any “mistakes” are completely fixable at this point.  

Step 4. Place the molds on a baking sheet and transfer them to the oven. Bake for 6-7 min. and use a toothpick to check that the cakes are done. When it comes out clean, the cake is cooked through. Using a convection oven (or fan setting) will cook the cakes faster, so check them after 6 minutes.

Step 5. Once baked, allow the cakes to cool for 15 min.

Step 6. Next, scoop some strawberry ice cream onto the cakes and allow everything to sit for 5 minutes.

Step 7. Using an offset spatula or the back of a butter knife, spread the ice cream evenly over the cakes. If the ice cream is still too firm, wait another minute or two. Add more ice cream where needed, and scrape off any excess to get clean lines around the mold.

Step 8. Immediately insert the popsicle sticks into the molds.

Step 9. Transfer the molds into the freezer and allow them to refreeze for 2 hours.

Step 10. Melt 2 cups of white chocolate chips in a microwave-safe plastic bowl. I tend to follow this pattern:

1. 30 seconds – Stir 
2. 30 seconds – Stir 
3. 20 seconds – Stir
4. 15 seconds – Stir
5. Followed by 10-second bursts until everything has melted.

Step 11. Stir in 2 tbsp of vegetable shortening and 2 tbsp of vegetable oil. If you can still see bits of shortening, reheat the bowl in 10-second increments in the microwave until everything has melted. When you pick up the chocolate with a spoon and drizzle it back into the bowl, it should not leave a ribbon. If it does, add a little more oil.

Step 12. Remove 1 mold (4 popsicles) from the freezer. Release the popsicles from the mold by pressing up on the back of the popsicle mold and then pushing the stick through the center. Spoon the chocolate over the popsicle and decorate with sprinkles immediately. Set it on a parchment paper-lined baking sheet and repeat with the other 3. Transfer them back into the freezer and grab the next 4 popsicles to decorate. You may need to reheat the chocolate for 10 seconds if it starts to thicken.

Have your kid(s) sprinkle the decorations onto the popsicles or even spoon the chocolate onto them. This step can be messy no matter what, so just embrace the moment and have fun.

Step 1. Repeat Step 13 until all the popsicles are decorated and allow them to set in the freezer for 15-20 minutes. Once the chocolate is firm they can be enjoyed immediately or stored in freezer-safe containers.

Alternative Swaps and More Tips

• You could always leave off the chocolate coating to save time, money, and calories. They are still super delicious and can be ready in 2.5 hours (most of this time is refreezing the popsicles).
• Change up the toppings! Instead of sprinkles, you could add chopped nuts, cookie crumbles, or dehydrated fruit.
• In a freezer-safe container, these popsicles should last for 6 months. Although, I doubt they’ll be in there that long!
• If you want to experiment with your own methods to thin down the chocolate, you can use these tips from Masterclass.
• To learn all about choosing the right chocolate, check out Ann Reardon’s video.

Strawberry Shortcake Popsicles

This magical combination of white cake, strawberry ice cream, and a white chocolate coating with dehydrated strawberries is perfect for summer days.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 6 minutes mins

Freeze Time 2 hours hrs

Total Time 2 hours hrs 51 minutes mins

Course Dessert

Servings 12

Equipment

• 12-14 Popsicle Molds and Sticks
• 2 Bowls
• Spoon
• Scale
• Baking Sheet
• Parchment Paper
• Offset spatula or butter knife
• Sifter optional

Ingredients

  

Cake

• 1 Egg White
• 1/3 cup Water
• 1/6 cup Vegtable Oil 40 grams
• 1/3 box White Cake Mix 144 grams

Ice Cream

• 1 quart Strawberry Ice Cream

Decorations

• 2 cups White Chocolate Chips
• 1 tbsp Vegetable Shortening
• 2 tbsp Vegetable Oil
• 1/2 cup Dehydrated Strawberries Crushed

Instructions

 

• Turn the oven onto 350°F (180°C)
• Whisk together egg, water, vegetable oil in a bowl.
  1 Egg White, 1/3 cup Water, 1/6 cup Vegtable Oil
• Using a scale, weigh out 1/3 of your cake mix. Add this to the bowl and stir together until everything is well mixed.
• Measure out 18 – 20 grams of cake batter into each mold. If you don’t have a scale, measure out 1 tbsp. Then, use a spoon to spread the batter evenly throughout the mold.
• Place the molds on a baking sheet and transfer them to the oven and bake for 6-7 min.
• Allow the cakes to cool for 15 min.
• Scoop some ice cream onto the cakes and allow it to sit for 5 minutes to soften.
  1 quart Strawberry Ice Cream
• Using an offset spatula or the back of a butter knife, spread the ice cream evenly over the cakes. If the ice cream is still too firm, wait another minute or two. Add more ice cream where needed, and scrap off any excess to get clean lines around the mold.
• Immediately insert the popsicle sticks into the molds.
• Transfer the molds into the freezer and allow them to set for 2 hours.
• Melt chocolate in a microwave-safe plastic bowl.
  2 cups White Chocolate Chips
• Stir in the vegetable shortening and vegetable oil. If you can still see bits of shortening, reheat the bowl in 10-second increments in the microwave until everything has melted.
  1 tbsp Vegetable Shortening, 2 tbsp Vegetable Oil
• Remove 4 popsicles from the freezer, spoon the chocolate over, and decorate with crushed oreos immediately. Set it on a parchment paper lined baking sheet and repeat with the other 3. Transfer them back into the freezer and grab the next 4 popsicles to decorate. You may need to reheat the chocolate for 10 seconds if it starts to thicken.
  1/2 cup Dehydrated Strawberries
• Repeat previous step until all the popsicles are decorated and allow them to set in the freezer for 15-20 minutes. Once the chocolate is firm they can be enjoyed immediately or stored in freezer-safe containers.

Keyword easy, frozen, popsicle, summer

Now Enjoy the Yummiest Summertime Treat!

Want to make your own creation? Check out my post on 3 Must-Try “Ice Cream Cake” Popsicles This Summer which includes all the tips you need for making your own custom combinations.

Check out 2 more recipes below!

Grandma’s Favorite

Cookies and Cream

If you have any questions, let me know in the comments below!