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Strawberries and Cream Canada Day Pop

These layered frozen treats, made with wholesome ingredients, are such a great way to cool down on a hot summer day and will add a little patriotic flair to any celebration.


Strawberry Layer
1 cup (250 mL)hulled and halved strawberries
1/2 cup (125 mL)water
1/4 cup (60 mL)granulated sugar
Custard Layer
1/2 cup (125 mL)granulated sugar
1 tbsp (15 mL)cornstarch
1 cup (250 mL)milk
2egg yolks
1 tsp (5 mL)vanilla extract


Strawberry Layer
Combine strawberries, water and sugar in blender. Purée until smooth. Divide half the mixture evenly between 10 (2 oz/60 mL) popsicle molds (only fill 1/3 of the way up each mold). Freeze for 30 minutes or until surface is set.

Custard Layer
Step 1
Meanwhile, stir sugar with cornstarch and salt in medium saucepan; whisk in milk until smooth. Cook over medium heat, stirring constantly, for 7 to 10 minutes or until thickened.

Step 2
Beat egg yolks in heatproof bowl; whisk in some of the hot milk mixture. Whisk warm egg yolk mixture back into saucepan. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat and strain through fine mesh sieve; stir in vanilla. Set bowl in an ice bath, stirring often, for 20 minutes or until custard is cool.

Step 3
Carefully spoon custard over semi-frozen strawberry layer (only fill 2/3 of the way up each mold). Freeze for 1 hour or until surface is set. Spoon remaining strawberry mixture over semi-frozen custard layer. Freeze for 6 hours or until completely set. Popsicles can be held in the freezer for up to 1 month.

  • Serve any remaining strawberry and custard mixture with biscuits or scones for a quick strawberry shortcake treat.
  • Hold the bottom and sides of the mold under warm running water to help the popsicle release easily.

Nutrition Facts

Fat:1.5 g
Saturated Fat:0.5 g
Trans Fat:--
Sodium:26 mg
Sugars:17 g
Protein:1 g
Fibre:0.5 g
Carbohydrate:1.5 g
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