How to Make It
Process strawberries and yogurt in a blender until completely smooth, about 1 minute. Add sugar, vanilla, and salt; blend until incorporated, about 10 seconds. Fold shortbread crumbles into mixture.
Arrange 4 paper cups on a small freezer-safe sheet tray or plate. Pour strawberry mixture evenly among cups. Place small squares of aluminum foil over each cup, and prick hole in the center of each to create an insert for a popsicle stick or wooden dowel. Push sticks through holes; re-center if necessary. Freeze 4 hours or up to overnight.
When ready to eat, remove foil from cups. Cut a slit with scissors in top of cup, and tear off remainder of cup, invert popsicle, and serve immediately.