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Good Humour Strawberry Shortcake Bars Copycat Recipe

This Copycat Good Humour Strawberry Shortcake Bar Recipe Tastes Like Pure Nostalgia

Good Humour strawberry shortcake copycat bars

If you grew up eating Good Humour Strawberry Shortcake Bars, you're in for a real treat. With the following recipe — and just four ingredients — it's possible to make the bars from scratch! Simply blend your favourite vanilla ice cream with pureed strawberries, then pour the mixture into an ice pop mold. Once frozen, coat the bars in shortbread cookie crumbs and crushed freeze-dried strawberries. The result is a delicious dessert that tastes as sweet as it looks.

The best part? You can customise the bars to suit your dietary preferences. For example, if you don't eat dairy, use a plant-based vanilla ice cream (in fact, I used vanilla oat milk ice cream for this batch), or if you're on a gluten-free diet, replace the shortbread cookies with your favourite gluten-free vanilla or sugar cookies.

It's worth noting that these copycat strawberry shortcake bars don't have the iconic strawberry centre. Instead, there are chunks of real strawberries dispersed throughout each bar — which is just as tasty, to be honest. Besides, this method makes the bars easier to make, so you can't go wrong with that.

Ready to stroll down memory lane? Read on to learn how to make homemade strawberry shortcake bars, aka your new favourite frozen treat.

Ingredients for copycat Good Humour Strawberry Shortcake Bars

Puree strawberries

Blend melted vanilla ice cream and pureed strawberries

Pour mixture into popsicle mold

Crush shortbread cookies into crubs

Crush dried strawberries

Combine shortbread crumbs and dried strawberries

Let frozen bars thaw slightly

Coat bars in strawberry shortcake crumbs

Re-freeze strawberry shortcake bars

Good Humor Strawberry Shortcake Bars Copycat Recipe

Original Recipe by Kirsten Nunez


In addition to the recipe ingredients, you'll need an ice pop mold and popsicle sticks. Also, feel free to use ice cream and cookies that suit your dietary preferences. For example, you can use any vanilla cookie, like golden Oreos, in place of shortbread cookies. If you want to save time, you can replace the vanilla ice cream and fresh strawberries with a pint of strawberry ice cream. You'll likely have leftover shortbread-strawberry crumbs which can be stored in an air-tight container to be used for future bars, or use them as a topping for ice cream, yogurt, or frosted cupcakes.

Good Humour Strawberry Shortcake Bars Copycat Recipe


  1. 1 pint vanilla ice cream, softened and almost melted
    1 1/2 cups strawberries, hulled and diced
    1 cup freeze-dried strawberries
    1 cup shortbread (or vanilla) cookies


  1. In a food processor or blender, process 1 cup of strawberries until pureed. Set aside the remaining 1/2 cup.
  2. Add the softened ice cream. Blend until fully combined with the strawberries.
  3. Pour the mixture into the ice pop mold.
  4. Add the remaining strawberry chunks to each cavity, then add the popsicle sticks.
  5. Loosely cover the mold and freeze until solid, about 4 to 6 hours, or overnight.
  6. Just before removing the bars from the freezer, add the shortbread cookies to a food processor and crush into crumbs.
  7. In a separate bowl, pulverize the freeze-dried strawberries with a pestle or other heavy utensil. You can also add them to a sealed plastic baggie, then roll a rolling pin on top.
  8. In a bowl, combine the shortbread cookie crumbs and crushed freeze-dried strawberries.
  9. Remove the bars from the freezer. Let them thaw slightly, about 5 to 7 minutes, or until they develop a thin creamy layer.
  10. Spoon a bit of the shortbread mixture onto a separate plate. Dip a bar into the mixture to coat. You can also spoon the crumbs directly onto the bar. I recommend doing this apart from the original bowl of crumbs to avoid adding moisture to the mixture, otherwise you'll be unable to save any leftover crumbs.
  11. Repeat with the remaining bars. Return them to the freezer for 10 to 30 minutes, or until re-frozen.
  12. Remove from the freezer and enjoy!
Image Source: Kirsten Nunez