Raspberry Shortcake Popsicles: A Creamy, Garden-Fresh Summer Treat 🍦🍓

Fruit and Yogurt Ice Pops

There is nothing quite like a cold, fruity treat on a warm day, especially when it features sun-ripened berries!

Since I grow raspberries in my garden, I am always excited to find ways to highlight their natural sweetness.

These Raspberry Shortcake Popsicles are a delightful combination of tangy raspberry yogurt, fresh berry puree, and crunchy shortbread cookie bits.

They are incredibly easy to assemble but look beautiful enough to serve at any summer celebration.

The layers of fresh berries and shortbread provide a wonderful contrast in every bite.

Whether you use your own homegrown harvest or store-bought berries, these popsicles offer a nostalgic “shortcake” flavor that kids and adults will both adore.

Homegrown Harvest: Fresh vs. Frozen Berries 🌿

While this recipe is simple, the quality of your fruit really shines through in the finished popsicle.

Using Fresh Garden Raspberries

Puree Perfection: If you are lucky enough to have fresh garden raspberries, simply puree them to create a smooth, vibrant base for your pops.
Natural Sweetness: Homegrown or locally grown berries often have a deeper flavor profile, which pairs perfectly with the creaminess of the yogurt.
Frozen Alternative: If you don’t have fresh berries on hand, you can thaw frozen ones. The texture of thawed berries is often soft enough that they are already close to a puree!

Textured Layers: The “Shortcake” Experience 🍪

The “shortcake” part of these popsicles comes from the clever use of shortbread cookies, which stay surprisingly satisfying even when frozen.

Building the Perfect Pop

Crunchy Bits: Crumbling shortbread cookies into the mold creates a delightful “crust” effect that mimics a traditional dessert.
Yogurt Base: Using raspberry yogurt adds a creamy, tangy layer that ties the whole treat together without the need for complex custard bases.
Versatile Molds: You can use professional popsicle molds or even simple paper cups with wooden sticks for a rustic, homemade look.

🍦🍓 Creamy Raspberry Shortcake Popsicles Recipe

⏱️ Prep Time: 10 Minutes | Freeze Time: Overnight | Yield: 4-6 Popsicles

🍓 Ingredients

1 cup Raspberries (Fresh or Thawed)
1 cup Raspberry Yogurt
6 Shortbread Cookies (crumbled)

🛠️ Supplies

Popsicle Molds or Paper Cups
Popsicle Sticks
Blender or Food Processor (for puree)

📝 Instructions

Crumble: Break the shortbread cookies into small pieces. Add a small amount to the bottom of each popsicle mold and set the rest aside.
Puree: Pulse the raspberries in a blender until they reach a smooth consistency. Pour the puree into the molds on top of the cookie crumbles.
Layer: Carefully spoon the raspberry yogurt into the molds on top of the fruit puree.
Top: Add the remaining cookie crumbles to the top and gently press them down into the yogurt.
Freeze: Insert the sticks and place the molds in the freezer overnight until solid.
Release: When ready to enjoy, run the molds under hot water for 10-20 seconds to easily release the popsicles.

Ready to Enjoy a Taste of Summer? ⬇️

These raspberry shortcake pops are a refreshing way to make the most of berry season with very little effort!

Do you have fresh raspberries available or will you use frozen?