Ingredients
1 1/2 cup pureed strawberries
1/2 cup crushed vanilla Oreos
2 cups vanilla yogurt

Directions
1. Puree strawberries. Place Oreos in a food processor and pulse until cookies become fine crumbs. Alternatively, place Oreos in a Ziploc and using a rolling pin to crush cookies. Add crushed Oreos to the yogurt and mix until combined.
2. To assemble as the seen in the picture, layer the yogurt portion first and let freeze for 30 minutes before adding the strawberry layer, let this second layer freeze for 30 minutes and then add the last yogurt layer. For a quick assembly, pour each layer on top of one another without any freeze time in between and then use a skewer or fork and gently swirl for a swirled Popsicle look.

Source: Baker's Royale

Ingredients
3 cups frozen strawberries (about 12 ounces)
1 1/2 cups plain, unsweetened almond milk (store bought or unflavored homemade)
3 Medjool dates, pitted (see notes)
1 tablespoon ground flax seeds
1 tablespoon vegetable-based protein powder, such as pea or hemp (optional)
2 teaspoons vanilla extract
1 teaspoon maca powder (optional, see notes)

Directions
1. Combine berries, almond milk, dates, flax seed, protein powder, vanilla, and maca powder in blender and blend on high speed until completely smooth, about 1 minute.
2. Divide between two glasses and serve cold. Smoothie can be kept in a sealed container in the refrigerator for up to two days. Reblend or shake well before serving.

Source: Serious Eats

Ingredients
1 quart fresh strawberries, sliced
2/3 cup sugar, divided
2 cups all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter
2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided
3/4 cup half-and-half cream
1 egg white, lightly beaten
1 tablespoon coarse sugar
1/2 pint heavy whipping cream
3 tablespoons confectioners' sugar
3/4 cup hot fudge ice cream topping
10 fresh strawberries or grated chocolate, optional
Grated chocolate, optional

Directions
1. Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.
2. Divide dough into 8 patties, about 3/4-in. thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.
3. Bake at 450°F for 13 minutes or until toothpick inserted near the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate.
4. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired.

Source: Taste of Home