Oh, summer’s sweetest treat is calling! As the sun beats down, nothing beats the cool, fruity bliss of homemade strawberry popsicles. We’ve gathered 20 refreshing recipes—from classic creamy to tangy vegan—that are perfect for beating the heat. Get ready to blend, freeze, and delight your family with these easy, irresistible treats. Let’s dive into the ultimate summer refreshment!
Classic Strawberry Yogurt Popsicles
Whip up a nostalgic summer treat that’s creamy, fruity, and ridiculously easy. These popsicles blend sweet strawberries with tangy yogurt for a refreshing snack. Perfect for beating the heat or a quick healthy dessert.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled (or frozen, thawed)
– 1 cup plain Greek yogurt (full-fat for creaminess, or low-fat)
– 1/4 cup honey (adjust to taste, or use maple syrup)
– 1 tsp vanilla extract (pure for best flavor)
– 1 tbsp lemon juice (freshly squeezed, optional for brightness)
Instructions
1. Rinse the strawberries under cold water and pat them dry with a paper towel.
2. Hull the strawberries by removing the green stems and leaves.
3. Place the strawberries in a blender or food processor.
4. Add the Greek yogurt, honey, vanilla extract, and lemon juice to the blender.
5. Blend the mixture on high speed for 30-45 seconds until completely smooth and no chunks remain.
6. Taste the mixture and adjust sweetness by adding more honey if desired, blending briefly to combine.
7. Pour the blended mixture into popsicle molds, leaving about 1/4 inch of space at the top to allow for expansion.
8. Insert popsicle sticks into the molds, ensuring they are centered and upright.
9. Place the filled molds in the freezer on a flat surface.
10. Freeze the popsicles for at least 6 hours, or overnight for best results, until solid and firm to the touch.
11. To unmold, run the outside of each mold under warm water for 10-15 seconds until the popsicle loosens.
12. Gently pull the popsicle out by the stick and serve immediately.
Keep these popsicles creamy with a slight tang from the yogurt, balanced by the natural sweetness of strawberries. They’re ideal for serving at picnics or as a fun after-school snack—try dipping them in dark chocolate for an extra indulgent twist.
Honey-Sweetened Strawberry Popsicles
Tired of artificial popsicles? Transform fresh strawberries into a naturally sweet frozen treat that’s perfect for summer. Grab your blender and freeze for a refreshing snack everyone will love.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled and halved (or frozen if out of season)
– ¼ cup honey (adjust to taste for sweetness)
– 1 cup plain Greek yogurt (full-fat for creamier texture)
– 1 tablespoon fresh lemon juice (brightens the flavor)
– ¼ cup water (to help blend smoothly)
Instructions
1. Place 2 cups of hulled and halved strawberries into a blender.
2. Add ¼ cup honey, 1 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, and ¼ cup water to the blender.
3. Blend the mixture on high speed for 45–60 seconds until completely smooth and no strawberry chunks remain.
4. Taste the blended mixture and add more honey if desired, blending for 10 more seconds to incorporate.
5. Pour the smooth mixture into 6 popsicle molds, filling each mold to about ¼ inch from the top to allow for expansion.
6. Insert popsicle sticks firmly into the center of each mold.
7. Freeze the molds for at least 6 hours or overnight until the popsicles are solid and fully set.
8. To unmold, run warm water over the outside of each mold for 15–20 seconds, then gently pull out the popsicles.
Zesty and creamy, these popsicles boast a vibrant strawberry flavor with a hint of honey sweetness. The Greek yogurt gives them a smooth, almost ice-cream-like texture that’s satisfyingly rich. Serve them dipped in dark chocolate or crumbled graham crackers for an extra indulgent twist.
Coconut Milk Strawberry Popsicles
Ditch the boring freezer treats—these creamy coconut milk strawberry popsicles are your new summer obsession. Blend fresh berries with rich coconut milk, freeze, and get ready for the most refreshing bite. They’re dairy-free, naturally sweetened, and ridiculously easy to make.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled (or frozen, thawed)
– 1 (13.5 oz) can full-fat coconut milk, shaken well
– ¼ cup honey (or maple syrup for vegan option)
– 1 tsp pure vanilla extract
– 1 tbsp fresh lemon juice (brightens flavor)
– Pinch of salt (enhances sweetness)
Instructions
1. Rinse and hull 2 cups of fresh strawberries.
2. Combine strawberries, 1 can of coconut milk, ¼ cup honey, 1 tsp vanilla extract, 1 tbsp lemon juice, and a pinch of salt in a blender.
3. Blend on high speed for 45–60 seconds until completely smooth and no strawberry chunks remain.
4. Taste the mixture and adjust sweetness by adding more honey if desired—blend for 10 more seconds to incorporate.
5. Pour the blended mixture into 8 popsicle molds, leaving ¼ inch of space at the top for expansion.
6. Insert popsicle sticks into each mold, ensuring they’re centered and submerged.
7. Freeze the molds for at least 6 hours or overnight until solid.
8. To unmold, run warm water over the outside of each mold for 10–15 seconds, then gently pull out the popsicles.
Smooth and creamy with a vibrant strawberry tang, these popsicles melt luxuriously on the tongue. Serve them poolside for a cool treat or crumble over yogurt for a fun breakfast twist—either way, they’ll disappear fast.
Strawberry Lemonade Popsicles
Yep, you need these in your freezer right now. They’re the ultimate sweet-tart summer hack—no fancy equipment, just pure refreshment. Grab your popsicle molds and let’s go.
Serving: 8 popsicles | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled (frozen works too, just thaw first)
– 1 cup freshly squeezed lemon juice (about 4–5 lemons; bottled is fine in a pinch)
– 1/2 cup granulated sugar (adjust to taste for sweetness)
– 1 cup cold water
– 1 tbsp honey (optional, for extra richness)
Instructions
1. Rinse the strawberries thoroughly under cold water and pat them dry with a paper towel.
2. Hull the strawberries by removing the green stems and leaves.
3. Combine the hulled strawberries, lemon juice, sugar, and cold water in a blender.
4. Blend on high speed for 45–60 seconds until the mixture is completely smooth and no strawberry chunks remain. Tip: If you prefer a seedless texture, strain the blended mixture through a fine-mesh sieve into a large measuring cup or bowl.
5. Taste the mixture and add more sugar if desired, stirring well to dissolve.
6. If using honey, stir it into the blended mixture until fully incorporated.
7. Carefully pour the strawberry lemonade mixture into popsicle molds, leaving about 1/4 inch of space at the top to allow for expansion as it freezes.
8. Insert popsicle sticks into each mold, ensuring they stand upright. Tip: If your sticks tend to tilt, freeze the molds for 30 minutes first to partially set the mixture, then insert the sticks for better stability.
9. Place the filled molds in the freezer on a flat surface.
10. Freeze for at least 6 hours, or overnight for best results. Tip: To easily unmold, run the outside of the molds under warm water for 10–15 seconds until the popsicles slide out smoothly.
11. Serve immediately or store in an airtight container or freezer bag for up to 2 months.
Get ready for a burst of bright, fruity flavor with a perfect tangy kick from the lemon. The texture is icy and smooth, almost like a sorbet, making it irresistibly refreshing on a hot day. Try dipping the tops in melted dark chocolate or rolling them in crushed graham crackers for a fun, grown-up twist.
Vegan Strawberry Banana Popsicles
Ditch the dairy and embrace summer with these vibrant popsicles. They’re creamy, fruity, and require just three simple ingredients. Your freezer is about to get a major upgrade.
Serving: 6 popsicles | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 2 cups frozen strawberries (fresh works, but frozen yields a thicker blend)
- 2 ripe bananas, peeled and sliced (the spottier, the sweeter)
- 1/2 cup full-fat coconut milk, well-shaken (or any creamy plant-based milk for a lighter version)
Instructions
- Add the 2 cups of frozen strawberries and sliced bananas to a high-speed blender.
- Pour in the 1/2 cup of coconut milk. Tip: For easier blending, let the frozen fruit sit at room temperature for 5 minutes first.
- Blend on high for 60-90 seconds until completely smooth and no fruit chunks remain. Tip: Stop and scrape down the sides with a spatula once to ensure even blending.
- Divide the mixture evenly among 6 popsicle molds, leaving about 1/4 inch of space at the top for expansion.
- Insert popsicle sticks into the center of each mold.
- Place the filled molds flat in the freezer. Tip: Freeze for a minimum of 6 hours, but overnight is best for the firmest texture.
- To unmold, run the outside of each mold under warm tap water for 10-15 seconds, then gently pull on the stick.
Enjoy the creamy, sorbet-like texture that’s bursting with sweet strawberry and banana flavor. For a fun twist, roll the unmolded popsicles in shredded coconut or drizzle them with melted dark chocolate before serving.
Strawberry Basil Popsicles with Balsamic Glaze
Frozen strawberries meet fresh basil in a sweet-tangy treat that’ll make your summer sizzle. These popsicles are a refreshing twist on classic fruit ice—perfect for beating the heat with a gourmet flair. Get ready to blend, freeze, and drizzle your way to the ultimate cool-down.
Serving: 8 popsicles | Pre Time: 15 minutes | Cooking Time: 0 minutes (plus 6 hours freezing)
Ingredients
– 2 cups fresh strawberries, hulled and roughly chopped (frozen work too, thaw slightly)
– 1/4 cup granulated sugar (adjust to taste for sweetness)
– 1/4 cup fresh basil leaves, packed (plus extra for garnish)
– 1 cup plain Greek yogurt (full-fat for creaminess, or use dairy-free alternative)
– 1/2 cup water
– 1/4 cup balsamic vinegar (aged for richer flavor)
– 1 tbsp honey (or maple syrup for vegan option)
Instructions
1. Combine strawberries, sugar, basil leaves, Greek yogurt, and water in a blender. 2. Blend on high speed for 60 seconds until completely smooth and no chunks remain. Tip: Scrape down the sides halfway through to ensure even blending. 3. Pour the mixture into 8 popsicle molds, leaving 1/4 inch space at the top for expansion. 4. Insert popsicle sticks and freeze for at least 6 hours, or until solid. Tip: Freeze overnight for best texture. 5. While popsicles freeze, make the balsamic glaze: In a small saucepan over medium heat, combine balsamic vinegar and honey. 6. Bring to a simmer, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until thickened to a syrup consistency. Tip: Watch closely to prevent burning—it should coat the back of a spoon. 7. Remove glaze from heat and let cool completely to room temperature. 8. Once popsicles are frozen, run molds under warm water for 10-15 seconds to release them easily. 9. Drizzle each popsicle with 1-2 teaspoons of the cooled balsamic glaze just before serving.
Dazzlingly creamy with a burst of berry freshness, these popsicles offer a velvety texture that melts smoothly on the tongue. The balsamic glaze adds a sophisticated tang that balances the sweetness—try serving them on a platter with extra basil sprigs for a stunning summer dessert.
Strawberry Cheesecake Popsicles
Ditch the oven and beat the heat with these creamy, fruity popsicles. They’re a no-bake cheesecake dream that’s perfect for summer parties or a sweet solo treat.
Serving: 8 popsicles | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
- 1 cup fresh strawberries, hulled and chopped (frozen works too, thaw first)
- 8 oz cream cheese, softened at room temperature for 30 minutes
- 1/2 cup granulated sugar (adjust to taste if berries are very sweet)
- 1/2 cup heavy cream, cold
- 1 tsp vanilla extract (pure for best flavor)
- 1/4 cup graham cracker crumbs, plus extra for topping
- 8 popsicle molds with sticks
Instructions
- Place the chopped strawberries, cream cheese, sugar, and vanilla extract in a blender.
- Blend on high speed for 45-60 seconds until completely smooth and no lumps remain, scraping down the sides halfway through if needed.
- Pour the heavy cream into a large mixing bowl and use an electric mixer to whip it on medium-high speed for 2-3 minutes until stiff peaks form—tip: chill the bowl and beaters in the freezer for 10 minutes first for faster whipping.
- Gently fold the strawberry mixture into the whipped cream with a spatula until just combined, being careful not to deflate the cream.
- Sprinkle 1/2 tablespoon of graham cracker crumbs into the bottom of each popsicle mold.
- Divide the strawberry cream mixture evenly among the molds, tapping them lightly on the counter to remove air bubbles.
- Insert popsicle sticks into the center of each mold, ensuring they stand upright—tip: if your molds lack stick holders, cover with foil and poke sticks through it to secure them.
- Freeze the popsicles for at least 6 hours or overnight until completely solid; for best texture, avoid opening the freezer frequently during this time.
- To unmold, run the outside of each mold under warm water for 10-15 seconds until the popsicle slides out easily—tip: don’t overdo it or they’ll melt.
- Roll the exposed tops of the popsicles in extra graham cracker crumbs for a crunchy finish before serving.
Perfectly creamy with a tangy strawberry swirl, these popsicles deliver that classic cheesecake richness in every bite. Serve them dipped in melted chocolate or crumbled with extra strawberries for a festive twist at your next barbecue.
Chocolate-Dipped Strawberry Popsicles
Just when you thought strawberries couldn’t get better—dip them in chocolate and freeze them on a stick. Juicy berries meet rich, crackly chocolate in this no-bake summer essential. Seriously, it’s the easiest upgrade you’ll make all season.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb fresh strawberries, hulled (choose ripe, firm berries for best texture)
– 8 oz semisweet chocolate chips (or dark chocolate for a less sweet option)
– 1 tbsp coconut oil (helps chocolate set smoothly)
– 8 popsicle sticks
– Optional: 2 tbsp sprinkles or crushed nuts for topping
Instructions
1. Wash and thoroughly dry the strawberries with a paper towel—any water will cause the chocolate to seize.
2. Insert a popsicle stick into the top of each strawberry, pushing it about halfway through the berry.
3. Line a baking sheet with parchment paper and set it aside.
4. Combine the chocolate chips and coconut oil in a microwave-safe bowl.
5. Microwave the mixture in 30-second intervals, stirring after each interval, until completely melted and smooth—this should take about 90 seconds total.
6. Hold a strawberry by the stick and dip it into the melted chocolate, swirling to coat about three-quarters of the berry.
7. Let excess chocolate drip off for 5 seconds back into the bowl.
8. If using sprinkles or nuts, immediately roll the dipped portion in them before the chocolate sets.
9. Place the dipped strawberry on the prepared baking sheet.
10. Repeat steps 6–9 with all remaining strawberries.
11. Transfer the baking sheet to the freezer and freeze for at least 2 hours, or until the chocolate is firm and the strawberries are frozen through.
These popsicles deliver a satisfying crunch from the chocolate shell that gives way to a sweet, icy strawberry center. Try serving them on a platter with extra sprinkles for a festive touch, or pack them in a cooler for a poolside treat—they’re guaranteed to melt hearts faster than the summer sun.
Strawberry Kiwi Popsicles
Sizzling summer heat got you down? Skip the store-bought junk and whip up these vibrant Strawberry Kiwi Popsicles. They’re a two-ingredient wonder that screams pure, fruity refreshment.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled (frozen works too, just thaw slightly)
– 4 ripe kiwis, peeled
– 1/4 cup honey or maple syrup, adjust to taste for sweetness
– 1 tbsp fresh lemon juice, for a bright zing
Instructions
1. Rinse 2 cups of fresh strawberries under cold water and pat them completely dry with a paper towel.
2. Use a paring knife to hull each strawberry, removing the green stem and white core.
3. Peel 4 ripe kiwis with a vegetable peeler, ensuring all fuzzy skin is removed.
4. Roughly chop the prepared strawberries and kiwis into chunks for easier blending.
5. Combine the chopped fruit, 1/4 cup honey, and 1 tbsp fresh lemon juice in a high-speed blender.
6. Blend the mixture on high for 45-60 seconds until it becomes a completely smooth, pourable puree with no visible chunks.
7. Taste the puree and add an extra teaspoon of honey if you prefer a sweeter popsicle.
8. Carefully pour the puree into 6 standard popsicle molds, filling each to about 1/4 inch from the top to allow for expansion.
9. Firmly insert popsicle sticks into the center of each mold, pushing them about halfway down.
10. Transfer the filled molds to the freezer and let them set undisturbed for at least 6 hours, or preferably overnight for full firmness.
11. To unmold, run the outside of each mold under warm tap water for 10-15 seconds until the popsicle loosens and slides out easily.
12. Serve immediately or store the unmolded popsicles in a freezer-safe bag for up to 2 months.
You’ll love the creamy, ice-cold texture that melts into a sweet-tart strawberry and kiwi burst. Try drizzling them with a little melted dark chocolate or crushing them over vanilla yogurt for a fun, frosty dessert bowl.
Sparkling Strawberry Rosé Popsicles
Nothing says summer like frozen rosé magic. Need a showstopping treat that’s equal parts elegant and effortless? These sparkling strawberry rosé popsicles deliver a fizzy, fruity punch in every bite—perfect for poolside lounging or backyard barbecues.
Serving: 8 popsicles | Pre Time: 15 minutes | Cooking Time: 0 minutes (freeze 4-6 hours)
Ingredients
– 1 ½ cups fresh strawberries, hulled and sliced (about 8 ounces)
– ¾ cup rosé wine (use a dry variety for less sweetness)
– ¼ cup granulated sugar (adjust to taste based on wine sweetness)
– 2 tablespoons fresh lemon juice (about 1 lemon)
– ¼ cup sparkling water or club soda (chilled)
Instructions
1. Combine strawberries, rosé, sugar, and lemon juice in a blender.
2. Blend on high speed for 30-45 seconds until completely smooth and no strawberry chunks remain.
3. Pour the blended mixture through a fine-mesh sieve into a large measuring cup or bowl to strain out seeds, pressing with a spoon to extract all liquid.
4. Stir in chilled sparkling water gently to preserve bubbles—avoid vigorous mixing.
5. Carefully pour the mixture into popsicle molds, leaving about ¼ inch of space at the top for expansion.
6. Insert popsicle sticks and freeze for at least 4-6 hours, or until completely solid (overnight is best for firm texture).
7. To unmold, run warm water over the outside of the molds for 10-15 seconds, then gently pull sticks to release popsicles.
Juicy strawberry flavor melds with crisp rosé in these effervescent treats. They’re delightfully icy with a subtle fizz that tingles on the tongue—serve them straight from the freezer at your next garden party or crumble over vanilla ice cream for a boozy sundae twist.
Strawberry Mango Popsicles with Chili Salt
Zesty, sweet, and spicy—these popsicles are your summer game-changer. They blend tropical mango with juicy strawberries, finished with a kick of chili salt that’ll make your taste buds dance. Perfect for beating the heat with a bold twist.
Serving: 8 popsicles | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled and chopped (about 1 pound)
– 1 cup ripe mango, peeled and diced (about 1 large mango)
– 1/4 cup granulated sugar (adjust for sweetness)
– 1 tablespoon fresh lime juice (from about 1 lime)
– 1/4 cup water
– 1 teaspoon chili powder (like ancho or cayenne)
– 1/2 teaspoon coarse sea salt
Instructions
1. Combine strawberries, mango, sugar, lime juice, and water in a blender.
2. Blend on high speed for 60 seconds until completely smooth, scraping down the sides if needed. Tip: For a creamier texture, add 1/4 cup plain yogurt to the blend.
3. Pour the mixture into 8 popsicle molds, leaving 1/4 inch of space at the top for expansion.
4. Insert popsicle sticks into each mold, ensuring they’re centered and straight.
5. Freeze the molds for at least 6 hours, or until solid. Tip: For faster freezing, place molds in the coldest part of your freezer.
6. In a small bowl, mix chili powder and sea salt thoroughly to make the chili salt.
7. Remove popsicles from the molds by running warm water over the outside for 10-15 seconds to loosen.
8. Immediately sprinkle each popsicle lightly with the chili salt before serving. Tip: Store leftover chili salt in an airtight container for up to a month.
Whip these out for a refreshing treat that’s both creamy and icy, with a sweet-tart burst from the fruit and a smoky heat from the salt. Serve them poolside or crush them into a slushy for a fun twist—either way, they’re guaranteed to spark conversation.
Strawberry Rhubarb Popsicles
Viral summer vibes? Meet your new freezer obsession. These popsicles blend sweet strawberries with tart rhubarb for a refreshing, nostalgic treat that’s ridiculously easy to make.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups fresh strawberries, hulled and chopped (frozen works too, thaw first)
– 1 ½ cups chopped fresh rhubarb (about 2 medium stalks, trimmed)
– ¾ cup granulated sugar (adjust for sweetness preference)
– 1 cup water
– 1 tablespoon fresh lemon juice (bottled is fine in a pinch)
– ½ teaspoon vanilla extract (pure or imitation)
Instructions
1. Combine the chopped rhubarb, sugar, and water in a medium saucepan over medium-high heat.
2. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 8 minutes, stirring occasionally, until the rhubarb is completely soft and broken down.
3. Remove the saucepan from the heat and stir in the chopped strawberries, lemon juice, and vanilla extract. Tip: The residual heat will soften the strawberries without overcooking them, preserving their fresh flavor.
4. Let the mixture cool at room temperature for 15 minutes.
5. Carefully transfer the slightly cooled mixture to a blender or use an immersion blender directly in the pot.
6. Blend on high speed for 45-60 seconds until completely smooth and no chunks remain.
7. Pour the puree through a fine-mesh strainer into a large measuring cup or bowl to remove any fibrous bits, pressing with a spatula. Tip: Straining ensures a silky-smooth popsicle texture without graininess.
8. Divide the strained puree evenly among 8 standard (3-oz) popsicle molds, leaving about ¼ inch of space at the top for expansion.
9. Insert popsicle sticks into each mold, ensuring they are centered and straight.
10. Freeze the molds for at least 6 hours, or preferably overnight, until completely solid. Tip: For easier removal, run the molds under warm water for 10-15 seconds before pulling out the popsicles.
11. Once frozen, unmold the popsicles and serve immediately or store in a freezer bag for up to 2 months.
Oozing with a vibrant pink hue, these popsicles deliver a perfect sweet-tart balance and a creamy, ice-pop texture. Enjoy them straight from the stick, or crumble one over vanilla ice cream for a next-level sundae.
Strawberry Coconut Water Popsicles
Ready to beat the heat with a fruity, frosty treat? These Strawberry Coconut Water Popsicles are your new summer obsession. They’re refreshingly simple, naturally sweet, and perfect for poolside snacking.
Serving: 8 popsicles | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled and halved (or frozen for convenience)
– 1 ½ cups coconut water (use unsweetened for best results)
– 2 tbsp honey (or maple syrup for a vegan option)
– 1 tbsp fresh lime juice (adjust to taste for brightness)
– 1 tsp vanilla extract (optional, for depth)
Instructions
1. Place 2 cups of hulled and halved strawberries into a blender. Tip: If using frozen strawberries, no need to thaw—they’ll help the mixture freeze faster.
2. Add 1 ½ cups of unsweetened coconut water to the blender.
3. Pour in 2 tablespoons of honey and 1 tablespoon of fresh lime juice.
4. Add 1 teaspoon of vanilla extract, if using, for an extra flavor boost.
5. Blend the mixture on high speed for 45–60 seconds until completely smooth and no strawberry chunks remain. Tip: For a smoother texture, strain the mixture through a fine-mesh sieve to remove seeds, but this is optional.
6. Carefully pour the blended mixture into 8 popsicle molds, leaving about ¼ inch of space at the top to allow for expansion during freezing.
7. Insert popsicle sticks into each mold, ensuring they’re centered and secure.
8. Place the filled molds in the freezer for at least 6 hours, or overnight, until completely solid. Tip: For easier removal, run the molds under warm water for 10–15 seconds before pulling out the popsicles.
Light and icy, these popsicles deliver a burst of sweet strawberry balanced by the subtle nuttiness of coconut water. Their vibrant red hue makes them a stunning addition to any summer gathering—try serving them alongside grilled fruit or crumbling them over yogurt for a fun, frosty twist.
Strawberry Oat Milk Popsicles
A summer game-changer that’s creamy, fruity, and dairy-free. Blend fresh strawberries with oat milk and a touch of maple syrup for a frozen treat that’s refreshingly simple. These popsicles are perfect for hot days and come together in minutes.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled (frozen work too, thaw slightly)
– 1 ½ cups oat milk (or any plant-based milk)
– 2 tbsp maple syrup (adjust to taste)
– 1 tsp vanilla extract (optional, for depth)
Instructions
1. Rinse 2 cups of fresh strawberries under cold water and pat them dry with a paper towel.
2. Hull the strawberries by removing the green stems with a paring knife or huller.
3. Add the hulled strawberries to a blender or food processor.
4. Pour 1 ½ cups of oat milk into the blender with the strawberries.
5. Measure 2 tbsp of maple syrup and add it to the blender for sweetness.
6. Add 1 tsp of vanilla extract to the blender if using for extra flavor.
7. Blend the mixture on high speed for 30–45 seconds until completely smooth and no strawberry chunks remain.
8. Taste the mixture and adjust sweetness by adding more maple syrup if desired, blending briefly to combine.
9. Pour the blended mixture into popsicle molds, filling each mold to about ¼ inch from the top to allow for expansion.
10. Insert popsicle sticks into each mold, ensuring they are centered and straight.
11. Place the filled molds in the freezer for at least 6 hours or overnight until fully solid.
12. To unmold, run warm water over the outside of the molds for 10–15 seconds, then gently pull out the popsicles.
Zesty and vibrant, these popsicles have a smooth, creamy texture from the oat milk and bursts of fresh strawberry flavor. Serve them straight from the freezer for a cool snack, or crumble them over yogurt for a fun dessert twist.
Strawberry Greek Yogurt Popsicles with Granola
Outshine boring summer treats with these creamy, crunchy popsicles. Blend fresh strawberries with Greek yogurt for a protein-packed base, then layer with granola for a satisfying bite. They’re a no-bake, freezer-friendly snack that’s ready to grab and go.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled (frozen works too, thaw slightly)
– 1 cup plain Greek yogurt (full-fat for extra creaminess)
– 2 tbsp honey (adjust to taste, or use maple syrup)
– 1 tsp vanilla extract
– 1 cup granola (choose a crunchy, low-sugar variety)
– 6 popsicle molds with sticks
Instructions
1. Place the strawberries, Greek yogurt, honey, and vanilla extract in a blender.
2. Blend on high speed for 30–45 seconds until completely smooth, scraping down the sides once if needed.
3. Pour the blended mixture into a pourable measuring cup for easy handling.
4. Spoon 1 tablespoon of granola into the bottom of each popsicle mold.
5. Gently tap the molds on the counter to settle the granola into an even layer.
6. Pour the strawberry-yogurt mixture into each mold, leaving about ¼ inch of space at the top for expansion.
7. Insert popsicle sticks into the center of each mold, pushing them down until they touch the granola layer.
8. Freeze the molds for at least 6 hours, or overnight, until completely solid.
9. To unmold, run warm water over the outside of each mold for 10–15 seconds, then gently pull out the popsicles.
Vibrant and refreshing, these popsicles offer a creamy, tangy yogurt base with bursts of sweet strawberry and a crunchy granola surprise at the bottom. Serve them straight from the freezer for a cool snack, or crumble extra granola on top for added texture. They’re perfect for picnics, pool days, or a quick breakfast on the go.
Strawberry Matcha Popsicles
Whip up a vibrant, two-toned frozen treat that’s part creamy matcha, part sweet strawberry swirl. This no-bake recipe delivers a refreshing, Instagram-worthy dessert in minutes, perfect for beating the summer heat. Grab your popsicle molds and let’s layer some flavor.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh strawberries, hulled and chopped (or frozen, thawed)
– 1/4 cup granulated sugar
– 1 tbsp lemon juice
– 1 cup full-fat coconut milk, well-shaken (or heavy cream for a richer option)
– 2 tbsp matcha powder, sifted
– 3 tbsp honey (or maple syrup to taste)
– 1 tsp vanilla extract
Instructions
1. Combine 1 cup chopped strawberries, 1/4 cup granulated sugar, and 1 tbsp lemon juice in a blender.
2. Blend the mixture on high speed for 30 seconds until completely smooth, scraping down the sides if needed.
3. Pour the strawberry puree through a fine-mesh sieve into a bowl to remove seeds, pressing with a spoon—discard the solids.
4. In a separate medium bowl, whisk together 1 cup coconut milk, 2 tbsp sifted matcha powder, 3 tbsp honey, and 1 tsp vanilla extract until fully combined and no lumps remain.
5. Divide the matcha mixture evenly among 8 popsicle molds, filling each about one-third full.
6. Tap the molds gently on the counter to remove any air bubbles for a smoother texture.
7. Carefully spoon the strawberry puree over the matcha layer in each mold, leaving about 1/4 inch of space at the top for expansion.
8. Insert popsicle sticks into the center of each mold, ensuring they stand upright.
9. Freeze the popsicles for at least 6 hours, or until completely solid and firm to the touch.
10. To unmold, run the outside of each mold under warm water for 10-15 seconds, then gently pull on the stick.
Glide these popsicles out for a cool, creamy bite with a tangy strawberry ripple. The matcha layer offers an earthy, slightly bitter contrast that balances the fruit’s sweetness beautifully. Serve them straight from the freezer for a quick snack, or crumble one over vanilla ice cream for an extra-decadent sundae.
Strawberry Mint Popsicles
Just when you thought summer couldn’t get cooler—these popsicles are your freezer’s new best friend. Juicy strawberries meet fresh mint for a sweet, refreshing treat that’s ridiculously easy to make.
Serving: 8 popsicles | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled and halved (frozen works too, thaw slightly)
– 1/4 cup granulated sugar (adjust for sweetness preference)
– 1/4 cup fresh mint leaves, packed (spearmint or peppermint both work)
– 1 cup plain Greek yogurt (full-fat for creamier texture, or use dairy-free alternative)
– 1/4 cup water
– 1 tbsp fresh lemon juice (about half a lemon)
Instructions
1. Combine strawberries, sugar, mint leaves, and water in a blender.
2. Blend on high speed for 30-45 seconds until completely smooth, scraping down sides if needed.
3. Add Greek yogurt and lemon juice to the blender.
4. Blend again for 20-30 seconds until fully incorporated and creamy.
5. Pour mixture into popsicle molds, leaving 1/4-inch space at the top for expansion.
6. Insert popsicle sticks, ensuring they’re centered and submerged.
7. Freeze molds for at least 6 hours, or overnight for best results.
8. To unmold, run warm water over the outside of the molds for 10-15 seconds, then gently pull sticks.
9. Serve immediately or store in an airtight freezer bag for up to 2 months.
Bright and creamy with a subtle herbal kick, these popsicles have a smooth, velvety texture that melts perfectly on a hot day. Blend in a handful of blueberries for a patriotic twist, or drizzle with dark chocolate before serving for an elegant dessert upgrade.
Strawberry Chia Seed Popsicles
Ditch the boring summer treats—these strawberry chia seed popsicles are your new freezer obsession. They’re creamy, fruity, and packed with a fun, gel-like texture that’ll make you forget store-bought ice pops ever existed. Plus, they’re ridiculously easy to whip up with just a blender and a few simple ingredients.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups fresh strawberries, hulled (frozen work too, thaw slightly)
– 1 cup plain Greek yogurt (full-fat for creaminess, or dairy-free alternative)
– ¼ cup honey (adjust to taste, or maple syrup for vegan)
– 2 tbsp chia seeds (they’ll thicken the mix)
– 1 tsp vanilla extract (pure for best flavor)
– ¼ cup water (to help blend smoothly)
Instructions
1. Combine 2 cups strawberries, 1 cup Greek yogurt, ¼ cup honey, and 1 tsp vanilla extract in a blender.
2. Add ¼ cup water to the blender to help the ingredients blend more easily without sticking.
3. Blend on high speed for 30–45 seconds until the mixture is completely smooth and no strawberry chunks remain.
4. Pour the blended mixture into a large mixing bowl or pitcher for easier handling.
5. Stir in 2 tbsp chia seeds thoroughly with a whisk or spoon to distribute them evenly throughout the liquid.
6. Let the mixture sit at room temperature for 5 minutes to allow the chia seeds to start absorbing liquid and thickening slightly.
7. Divide the mixture evenly among 6 popsicle molds, filling each mold to about ¼ inch from the top to leave room for expansion.
8. Insert popsicle sticks into each mold, ensuring they’re centered and submerged in the mixture for stability.
9. Place the filled molds in the freezer immediately to prevent separation or settling of ingredients.
10. Freeze the popsicles for at least 6 hours, or overnight for best results, until they are completely solid and firm to the touch.
11. To unmold, run warm water over the outside of each mold for 10–15 seconds until the popsicle loosens and slides out easily.
12. Serve immediately or store in an airtight container or freezer bag in the freezer for up to 2 weeks.
So creamy and bursting with fresh strawberry flavor, these popsicles have a delightful, slightly chewy bite from the chia seeds that kids and adults alike will love. Serve them poolside for a refreshing snack, or crumble one over a bowl of yogurt for a fun breakfast twist—they’re versatile enough to enjoy any time of day.
Strawberry Vanilla Bean Popsicles
Popsicle season just got a major upgrade. Forget the freezer-burned sugar water—these Strawberry Vanilla Bean pops are creamy, fruity, and ridiculously easy. You just need a blender and a dream.
Serving: 8 pops | Pre Time: 15 minutes | Cooking Time: 0 minutes (plus 6 hours freeze time)
Ingredients
– 1 lb fresh strawberries, hulled (frozen works in a pinch, no need to thaw)
– 1 (13.5 oz) can full-fat coconut milk, well-shaken (the key to creaminess)
– 1/3 cup pure maple syrup, or honey for a non-vegan option
– 1 whole vanilla bean, seeds scraped (or 2 tsp pure vanilla extract)
– 1 tbsp fresh lemon juice (brightens the berry flavor)
– A pinch of fine sea salt (balances the sweetness)
Instructions
1. Combine all ingredients in a high-speed blender: add the strawberries, coconut milk, maple syrup, scraped vanilla bean seeds (or extract), lemon juice, and salt.
2. Blend on high for 45-60 seconds until the mixture is completely smooth and no strawberry chunks remain. Tip: For an ultra-silky texture, strain the mixture through a fine-mesh sieve into a large measuring cup to remove any seeds.
3. Taste the mixture and adjust sweetness by adding more maple syrup, 1 tablespoon at a time, if desired. Blend again for 10 seconds to incorporate.
4. Pour the mixture evenly into 8 standard (3 oz) popsicle molds, leaving about 1/4 inch of space at the top for expansion.
5. Insert popsicle sticks firmly into the center of each mold. Tip: If your sticks won’t stay upright, cover the molds with foil and poke the sticks through the foil to hold them in place.
6. Freeze the molds for at least 6 hours, or preferably overnight, until the popsicles are completely solid. Tip: For easiest removal, run the outside of the molds under warm water for 10-15 seconds before pulling out the pops.
Nothing beats the creamy, melt-in-your-mouth texture with bursts of real strawberry. Serve them straight from the freezer for a classic treat, or roll the edges in crushed freeze-dried strawberries for a stunning, crunchy finish.
Strawberry Pineapple Popsicles
Ditch the boring freezer treats—these strawberry pineapple popsicles are your summer game-changer. Blend vibrant fruit, freeze into perfection, and get ready for the ultimate refreshment.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
- 2 cups fresh strawberries, hulled (or frozen if out of season)
- 2 cups fresh pineapple chunks (about 1 small pineapple)
- 1/4 cup honey (adjust to taste for sweetness)
- 1 tbsp fresh lime juice (adds bright acidity)
- 1/4 cup water (helps with blending)
Instructions
- Wash the strawberries thoroughly under cold running water to remove any dirt.
- Hull the strawberries by removing the green stems with a paring knife or huller.
- Peel the pineapple using a sharp knife, cutting off the top, bottom, and outer skin.
- Cut the pineapple into 1-inch chunks, discarding the tough core.
- Combine the strawberries, pineapple chunks, honey, lime juice, and water in a blender.
- Blend on high speed for 45-60 seconds until completely smooth and no chunks remain.
- Pour the mixture evenly into 8 popsicle molds, leaving 1/4 inch space at the top for expansion.
- Insert popsicle sticks into each mold, ensuring they stand upright.
- Freeze the molds for at least 6 hours or overnight until completely solid.
- Run warm water over the outside of the molds for 10-15 seconds to release the popsicles easily.
Bright tropical flavors burst with every lick—the strawberries add sweet jamminess while the pineapple brings tangy sunshine. Serve them poolside with a sprinkle of Tajín for a spicy-sweet kick, or crumble over vanilla ice cream for an instant dessert upgrade.
Summary
These 20 refreshing strawberry popsicle recipes are a treasure trove of summer fun! From classic creamy treats to zesty vegan options, there’s a perfect pop for every palate. We hope you’ll whip up a batch, cool off, and share the joy. Don’t forget to leave a comment with your favorite recipe and pin this article to your Pinterest boards for easy reference all season long. Happy blending!
