Strawberry shortcake push pops with lemon whipping cream are easy to make and fun to eat. They are made with store bought cake, fresh strawberry's and whipped cream with a hint of lemon.
It's officially spring and here in the south everything is starting to bloom and the pollen is kicking up! It's also a busy time for us with baseball games and practices and lots of school stuff. These push pops look like they take a lot of effort but they are so easy to make when you don't have a lot of time and really WOW the crowd when you bring to a special event. They are great for birthday parties, valentines or the 4th of July. I bought reusable push pop containers
Then I diced up some fresh strawberries and made a lemon whipping cream recipe that adds a citrus freshness to these strawberry shortcake push pops you are going to love I promise. I put the lemon whipping cream in a ziplock bag and snipped the end off to pipe it into the push pop containers.
Next I diced my strawberries and I was ready to assemble my strawberry shortcake push pops starting with a layer of cake, whipping cream and then strawberries. Repeat layers until your push pop is filled. You can make these up to two days ahead of time and refrigerate with the tops on. When you are ready to serve just add another dollop of whipped cream on top and garnish with a strawberry slice.
Strawberry Shortcake Push Pops Recipe
Strawberry Push Pops with Lemon Whipping Cream
Prep Time
2 mins
Total Time
2 mins
Lemon adds a great freshness to this easy homemade whipping cream
Course:
Dessert
Ingredient List
-
1
angle food cake cut into 1/2 thick slices
-
1
carton fresh strawberries diced
reserve 4 or 5 for decoration
-
1/2
Fresh Lemon
-
3
tablespoons
powdered sugar
-
16
oz
heavy whipping cream
Directions
-
Put your bowl in the fridge a metal bowl works best for about 20 minutes
-
Pour in heavy whipping cream and powdered sugar.
-
Beat at medium speed for 5-6 minutes.
-
Add the juice from 1/2 a lemon.
-
Continue beating for 2 more minutes
-
At first it will start to bubble then you will see it turn solid and when you pull the mixer blade out it will have stiff peaks which means it will stand up and slightly curl at the top.
-
Put lemon whipping cream into a zip top bag and snip corner to pip into push pops.
-
Cut angel food cake into rounds with one of the cake pop containers.
-
Layer cake, whipped cream and strawberries into push pop containers.
-
Repeat layers until filled.
- 1 angle food cake cut into 1/2 thick slices
- 1 carton fresh strawberries diced reserve 4 or 5 for decoration
- 1/2 Fresh Lemon
- 3 tablespoons powdered sugar
- 16 oz heavy whipping cream
-
Put your bowl in the fridge a metal bowl works best for about 20 minutes
-
Pour in heavy whipping cream and powdered sugar.
-
Beat at medium speed for 5-6 minutes.
-
Add the juice from 1/2 a lemon.
-
Continue beating for 2 more minutes
-
At first it will start to bubble then you will see it turn solid and when you pull the mixer blade out it will have stiff peaks which means it will stand up and slightly curl at the top.
-
Put lemon whipping cream into a zip top bag and snip corner to pip into push pops.
-
Cut angel food cake into rounds with one of the cake pop containers.
-
Layer cake, whipped cream and strawberries into push pop containers.
-
Repeat layers until filled.
I know you will love using this lemon whipping cream on all of your spring and summer desserts. It's light and zesty and perfect with fresh fruit. 
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