Strawberry Shortcake Pops

The blend of sorbet and ice cream topped with golden streusel crumbs is the perfect, refreshing ending to a Pesach meal.

While I know that many people like to bake lots for Pesach to fill that pastry gap, when it comes to choosing desserts, my family always prefers something light and refreshing.

While of course the dessert menu includes recipes like the all-time popular Lemon Ices, Grape Juice Ices, for more formal options, we enjoy a scoop of ice cream with Fruit Coulis and Pesach Granola for the topping. Tropical Fruit Salad also makes it to the menu. For something more fun, I make these Ice Cream Sandwiches year to year, they are underratingly good. 

If we are going to bake, it’s meringues. Even if I don’t get to bake them all year, before Pesach, the mixer will inevitably be whipping those egg whites. This light Meringue Cake is one that came about when I needed another dessert right before second days and only had these ingredients left. 

But perhaps the cutest, most popular and ready-to-serve item that I can bring out are those adorable Mini Fruit Pops. Everyone grabs them quicker than anything else. 

Last year, I wanted to elevate them a little bit to make them a bit more special and even more appealing, so I made these Strawberry Shortcake Pops.

You’ll need to do a couple of steps ahead. 

First prepare a strawberry mixture as shown in this post. I combined frozen strawberries, simple syrup, and lime juice. The specific measurements are in the recipe below, but you can use less sugar if you prefer a sorbet that’s less sweet, or swap strawberries for mango (or another fruit…whatever your mood). A little lemon or lime adds a lot, so don’t skip that. This mixture needs to be completely cool before you proceed.

You’ll also need to make some streusel. I used the crumbs from the BCP favorite Pesach Apple Crumble and baked them so they’re ready to use. 

Once your fruit mixture is ready, start assembling your pops by adding a couple small scoops of ice cream to your popsicle molds (I used Abe’s Pareve Royal Vanilla). Your mini cookie scoop works well as you don’t want big scoops.

Spoon the strawberry mixture into the molds to fill the gaps. 

Use an offset spatula to smooth out the top.

Now we’re only going to freeze for a short time before we add the streusel.

After the pops have been in the freezer for 15-20 minutes, add the streusel. At this point they will stick without sinking. Freeze until firm. 

Once pops are firm, you can transfer them to a different container and use your molds again. 

So refreshing! These remind me of Yogifruit Pops, except the ices part is more sorbet-like vs. creamy. But the combination is so good!