Every time I want to make an easy homemade popsicle recipe, I make these strawberry popsicles! They’re creamy, tart, refreshing and satisfying.
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Pin ItIf you love making homemade fruit popsicles, you’ll also love these watermelon popsicles, these greek yogurt popsicles and these lime cantaloupe popsicles.
Popsicle Recipes
Watermelon Popsicles
Popsicle Recipes
Frozen Greek Yogurt Popsicles
Popsicle Recipes
Lime Cantaloupe Popsicles
Homemade Strawberry Popsicle Ingredients
- Strawberries: Fresh strawberries is definitely best! And either garden or farm picked is even better. The better the strawberries, the better the homemade popsicles.
- Cream of choice: I prefer heavy cream, but coconut cream is delicious as well and works as a great dairy-free substitute.
- Honey + White Sugar: I love mixing honey and white sugar! It creates the most perfect balance of clean sweetness with a slight nectar flavor from the honey.
- Vanilla: My favorite is the madagascar bourbon vanilla extract from Nielsen-Massey (it’s so good!).
How to Make Strawberry Popsicles
- Roast and Puree Strawberries. Preheat oven to 350°F. Drizzle strawberries with honey and roast for 15–20 minutes until soft. Let cool, then blend into a thick purée.
- Make Whipped Cream. Beat heavy cream with sugar and vanilla until soft peaks form.
- Layer and Freeze. In popsicle molds, layer strawberry purée and whipped cream, swirling gently for a marbled effect. Insert sticks and freeze at least 6 hours until solid. To serve, run molds under warm water to release popsicles.
(Related: Homemade Strawberry Ice Cream)
Strawberry Recipes
Strawberry Ice Cream
Freezing Instructions
To Freeze: Assemble the popsicles in molds, insert sticks, and freeze for at least 6 hours or until completely solid. Keep frozen in the molds or wrap popsicles individually in parchment paper and place in an airtight container or freezer-safe bag for up to 2–3 weeks.
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Pin ItHomemade Strawberry Popsicles
Ingredients
- 3 cups strawberries, hulled and halved
- 1/3 cup honey
- 1 ½ cups heavy whipping cream
- 3 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F.
- Place the strawberries on a baking sheet and drizzle with honey.
- Roast for 15–20 minutes, until soft and slightly caramelized. Let them cool.
- Once cooled, blend the roasted strawberries and their juices into a thick purée. Set aside.
- In a mixing bowl, beat the heavy cream with sugar and vanilla extract until soft peaks form.
- Into each popsicle mold, spoon a small amount of the strawberry purée.
- Add a layer of whipped cream, then more strawberry, and repeat the layers until the mold is almost full.
- Finish with a layer of whipped cream on top.
- Using a popsicle stick or skewer, gently swirl the mixture in each mold a few times to create a marbled effect. Don’t overmix.
- Insert sticks and freeze for at least 6 hours, or until completely solid.
- To release, briefly run the molds under warm water and gently pull out the popsicles. Enjoy immediately!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
