If you’re looking for the ultimate healthy summer treat, these Strawberry Shortcake Yogurt Pops are hit all the notes! Inspired by the nostalgic strawberry shortcake ice cream bars we all grew up loving, these homemade yogurt pops deliver the same creamy strawberry flavor and crunchy cookie bits, but with wholesome ingredients and a protein-packed twist!
I was recently making a batch of my popular homemade high protein Dilly Bars and had the sudden urge to make a strawberry version. You guys, these are insane. Made with yogurt, protein powder, fresh strawberries, vanilla, and naturally sweetened with maple syrup or honey, these pops are refreshing, satisfying, and SUPER easy to make. With bits of crushed Simple Mills Sweet Thins and creamy white chocolate gives them that classic strawberry shortcake crunch everyone loves.
The best part? They’re naturally gluten-free, refined sugar-free, and can easily be made dairy-free and vegan with a few simple swaps.
Recipe video
Why You’ll Love These Strawberry Shortcake Yogurt Pops
- High in protein
- Naturally sweetened with maple syrup or honey & made with whole-food ingredients
- Gluten-free and refined sugar-free
- Easy to make dairy-free or vegan; just swap in your favorite coconut or plant-based yogurt!
- Perfect for meal prep and summer entertaining
- Taste like a healthier version of the classic strawberry shortcake ice cream bar
Whether you’re looking for a healthy dessert, post-workout snack, or kid-friendly frozen treat, these yogurt pops check every box and you’ll want to prep them weekly! 😉
What Makes These strawberry shortcake yogurt Pops Healthier?
Many store-bought strawberry shortcake bars contain unnecessary artificial flavors, food dyes, refined sugar, and preservatives. This homemade version uses simple ingredients that provide flavor and sweetness naturally! Let’s compare ingredients:
Store bought strawberry shortcake pops: Nonfat Milk, Cake Crunch (Bleached Wheat Flour, Sugar, Palm Oil, Salt, Baking Soda, Artificial Flavor, Soybean Oil, FD&C Red 40 Lake, Soy Lecithin), Water, Corn Syrup, Soybean Oil, Palm Oil, Sugar, Fructose, Coconut Oil, Less than 2% of: Water, Strawberry Puree, Whey, Coconut, Mono and Diglycerides, Citric Acid, Guar Gum, Natural and Artificial Flavors, Locust Bean Gum, Tara Gum, Red 40, Salt, Polysorbate 80, Red 3, Caramel Color.
My recipe: Greek or coconut yogurt, cashew butter, maple syrup, vanilla extract, strawberries, Simple Mills Sweet Thins, white chocolate
The result is a healthier frozen dessert that still feels completely indulgent – just ensure you’re checking the label on the ingredients you use!
Ingredients You’ll Need
Be sure to scroll to the recipe card at the bottom of the post for full measurements and instructions! Here is an overview of what you’ll need:
- Greek yogurt or Coconut yogurt
- Vanilla protein powder
- Simple Mills Sweet Thins
- Strawberries
- Maple syrup or honey
- Vanilla extract
- White chocolate: use whatever fits your dietary needs! If you’re looking for a good refined sugar-free option. ChocZero and Lily’s are good options.
How to Make Strawberry Shortcake Yogurt Pops
Step 1: Make the pops
Add the yogurt, strawberries, protein powder, maple syrup, and vanilla to a blender. Blend until completely smooth and creamy. Taste and adjust sweetness if needed.
Step 2: Freeze
Pour the mixture into jumbo popsicle molds and insert sticks. Freeze for at least 4–6 hours or overnight until completely firm.
Step 3: Melt the White Chocolate & coat the pops
Gently melt the white chocolate until smooth. If needed, stir in a teaspoon of coconut oil for a thinner coating. Remove the pops from the freezer. Dip each pop into the melted white chocolate, then immediately roll in the strawberry shortcake crumble mixture. The cold pops will help the coating set quickly.
tips for the Best Strawberry Shortcake yogurt pops
- Use Full-Fat Yogurt or super thick yogurt: Full-fat yogurt creates the creamiest texture and helps prevent icy pops.
- Use jumbo popsicle sticks! These yogurt pops are heavy, so they need the bigger popsicle sticks to ensure they’re sturdy enough to hold up the pops!
- Let them thaw for 5 minutes before enjoying! This ensures the creamiest texture!
- Work Quickly When Coating: The white chocolate sets fast once it touches the frozen pops.
- Drizzle the white chocolate rather than dunking the pops: I hold the pop over the bowl of melted chocolate and use a spoon to spoon the chocolate over the pop, rather than dunking it. You can definitely dunk them, they just seem to melt quicker!
Frequently Asked Questions
- Can I make these without protein powder? Yes. Simply omit it and reduce the yogurt slightly if needed for consistency.
- Are these pops kid-friendly? Totally! Kids will love the creamy strawberry flavor and crunchy cookie bits!
- How long do homemade yogurt pops last? Stored properly, they will keep in the freezer for up to 2 months.
- Can I use frozen strawberries? Yes, however they need to be chopped small, so i’d recommend thawing them a bit prior for easier chopping!
Storage Tips
Store the finished pops in an airtight container or freezer-safe bag. For best texture and flavor, enjoy within 1–2 months.
More healthy, high protein recipes to try!
- 2 ingredient orange sorbet
- Healthy snickers bites
- 2 ingredient Rolo’s
- Vegan frozen yogurt
- Strawberry yogurt bites
- Strawberry cheesecake yogurt parfait
- Pistachio frozen yogurt bites
Strawberry Shortcake Yogurt Pops
Ingredients
- 1 cup thick greek or coconut yogurt *I like vanilla
- 1/4 cup cashew butter
- 1 scoop of your favorite protein powder *optional, but adds flavor & sweetness!
- 3 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 3/4 cup chopped strawberries
- 1/2 cup crumbled Simple Mills Sweet Thins *or graham crackers!
- 1 1/4 cups white chocolate chips
- 1 tbsp coconut oil *optional, if needed to thin the chocolate
Instructions
- In a large bowl, combine all of the ingredients, besides the strawberries and cookies, until well combined and no lumps remain. Then fold in the chopped strawberries and crumbled cookies.
- Use an ice cream scoop or large cookie scoop to scoop the mixture into circles on a parchment-lined baking sheet. You don't have to add popsicle sticks, but I like to add them! I simply stick one in the side of each and use a spoon to kind of spread the yogurt mixture over it to ensure it's covered.
- Place the tray in the freezer for 2-3 hours until COMPLETELY firm.
- Once firm, add the chocolate to a bowl. Use the double boiler method to melt it or melt it in the microwave. You can heat it in 30 second increments, stirring well between each one, until smooth.
- Quickly dip or drizzle (see video) each pop into the chocolate & return to the baking sheet. I like to top each of mine with a little extra crumbled cookies. Return to the freezer for 15 minutes until the chocolate is totally hardened before moving to an air-tight container.
- Store in freezer for up to two months! These are best if you leave them out at room temp for 5 minutes or so prior to eating!
