Saturday, February 21, 2026

Are you ready to dive into the sweet science behind dried and freeze-dried fruit? Join us to engineer your own strawberry shortcake-inspired popsicle with food scientist, Karen! Explore the chemistry of these tasty treats including the process of sublimation, preservation techniques, dehydration versus drying, and more! 

Time

Ages 7-12: 8 am PT • 9 am MT • 10 am CT • 11 am ET • 12 pm AT
Ages 13-17: 10 am PT • 11 am MT • 12 pm CT • 1 pm ET • 2 pm AT

Materials and Preparation

(note: this activity should take place in the kitchen with access to a sink and microwave or other method for melting butter with ADULT SUPERVISION)

• 1 cup of strawberry ice cream or a non-dairy alternative (sub vanilla or other favourite flavour)
• 2 large or 4 small sugar cookies or shortbread cookies (sub other crumbly cookies or favourite cereal – ½ cup of cereal required if using this option) 
• 5 tbsp of freeze-dried strawberries (dried or even frozen will work here too)
• ½ tbsp melted butter or non-dairy alternative
• Silicone or other plastic popsicle/ice cream molds*
• 2 small mixing bowls
• ½ measuring cup
• ½ tablespoon 
• 1 mixing spoon
• Access to a microwave for melting the butter and a microwave-safe bowl for the butter
• Wax/parchment paper
• Scissors

*Substitute options for molds in order of most to least effective

• • 4 small plastic cups or paper cups (e.g., sample-size dixie cups)
  • An ice cube tray
  • A cupcake tin (preferably mini)
  • 4 single-serving plastic yogurt containers

• Any of the above options will require popsicle sticks or skewers

• Any of the above options will also require cling wrap (parchment paper can substitute)