Strawberry Shortcake Tea Popsicle

by Kalah Garcia

🕒 Total Time: 10 minutes prep + 5 hours freeze

Strawberry Shortcake Tea | Yum Cha Tea Company

Ingredients

  • 3 tbsp Strawberry Shortcake loose leaf tea
  • 1 cup (8 fl oz) hot water at 200°F or just below boiling
  • 1/2 cup full-fat canned coconut milk
  • 2–3 tbsp maple syrup or honey
  • 1/2 tsp vanilla extract
  • 1/4 cup crushed oat cookies, graham crackers, or vanilla wafers
  • Fresh strawberry slices

Step 1: Brew the Tea

  • Heat water to 200°F, just below boiling.
  • Steep 3 tbsp of Strawberry Shortcake tea in 1 cup (8 oz) hot water for 10 minutes.
  • Strain and let the tea cool to room temperature.

Step 2: Mix the Cream Base

In a mixing bowl or blender, combine brewed and cooled tea, coconut milk, maple syrup or honey, and vanilla extract.

Whisk or blend until smooth

Step 3: Fill the Molds

 

In each popsicle mold:

  • Add a layer of tea mixture
  • Add a few crushed cookie crumbs
  • Add a strawberry slice

  • Repeat layers of ingredients
  • Finish with another layer of the tea mixture to seal

Gently tap molds to remove any air bubbles.

Step 4: Freeze

Insert popsicle sticks and freeze for at least 5 hours or overnight.

To Release

Run warm water over the outside of the popsicle molds for 10–15 seconds. Gently pull to release the pops.

Tips & Variations

For richer popsicles, replace coconut milk with Greek yogurt or heavy cream.

Add a swirl of strawberry jam for extra fruit flavor.

Use gluten-free cookies to make it GF-friendly.

To make it vegan, use maple syrup instead of honey.

Back to Recipes