![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRloOUQ-MF6jTGHYYLaeOIUXYh4VPhpgwWp4zR3Ff_o6U76Wl6Pvwe6IeE2bFeNCopdABAiX429_Geqaz3mzLFYgjLCd0eEjMatoktmp9ETcOFrUth0DxcJO-i9gHR3X91n9L7x9FyhxNG/s560/japanese_shortcake_1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8ycOu9jqSywWH8UFgOmR0hLuYt03z6A7tHM-sqlM8w7KZ5O2uDMh3jQgOAVwI9uapd-EoH9v01P7f4gQns9mW4CRLv_RaOjaJ9O1W8y0cQCmpDPYbO67nkTD71o36BVHRjtRQ4Yt4R0R/s600/japanese_shortcake_3.jpg)
Check out the extra layer of strawberry goodness in the middle.
Directions for Making the Syrup:
Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.
Directions for Making the Ice Pops:
Using a paring knife, cut kiwis into quarters, peel, and remove the white core and seeds from each piece. Place the seeded kiwi pieces in the bowl of a food processor fitted with a metal blade and puree to a liquid – about 1 minute. Combine the pureed kiwi, 3/4 cup syrup, lime juice, and remaining 3/4 cup water in a large bowl. Pour the mixture into molds and freeze until solid – about 6 hours.