Homemade Strawberry Popsicles

Simple ingredients shine in this strawberry popsicles recipe! They have a concentrated strawberry flavor and are so easy to make at home.

We added strawberry jam to make the strawberry flavor pop and it gives the popsicles a smoother texture. There is also an option to roast the strawberries, which will concentrate the flavors.

If you want to make the strawberry popsicles go further, add some yogurt to the popsicle molds and make twice as many. These popsicles are a perfect healthy dessert. Weight Watchers and Slimming World friendly.

5 from 5 votes

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: popsicles

Calories: 154kcal

Author: Dahn Boquist

Ingredients

Strawberry Popsicles

2 pounds strawberries hulled and sliced
⅓ cup strawberry jam
2 tablespoons honey or granulated sugar
2 teaspoons fresh lemon juice
½ teaspoon vanilla extract
⅛ teaspoon salt

To Make Roasted Strawberry Popsicles

4 pounds strawberries hulled and sliced
2 tablespoons honey or granulated sugar
2 teaspoons lemon juice
½ teaspoon vanilla extract
⅛ teaspoon salt

To Make Layered Strawberry Yogurt Popsicles

1-¼ cups vanilla yogurt

Instructions

Strawberry Popsicles

Combine all the ingredients in a blender or food processor and puree until smooth. Taste the mixture and add more sugar or honey if desired.
Pour the strawberry puree into popsicle molds and freeze until solid (8 to 10 hours).

For Roasted Strawberry Popsicles

Preheat the oven to 350°F and line a baking sheet with parchment paper (the parchment will make it easier to clean the sticky juices).
Spread the sliced strawberries out on a rimmed baking sheet and sprinkle them with 1 teaspoon of sugar.
Bake for 45 to 60 minutes, stirring occasionally. Scrape the warm berries into a bowl and set them in the fridge to cool.
Add the roasted strawberries and the rest of the ingredients to a blender and puree until smooth.
Pour the strawberry pure into popsicle molds and freeze until solid.

For Layered Strawberry Yogurt Popsicles

If you layer the popsicle molds with yogurt, you can make twice as many popsicles. Fill the popsicle molds by alternating 1 tablespoon of strawberry puree with 1 tablespoon of yogurt.
Freeze until solid.

Notes

If you use frozen strawberries, let them thaw first and drain the excess liquid.

The strawberry jam is optional, but it gives the popsicles a more concentrated flavor and smoother, less icy texture than traditional popsicles.

Roasting the strawberries will also concentrate the flavors and give the popsicles a less icy texture.

Leave about 1/4 to 1/2 inch of headspace when you fill the popsicle molds to allow for expansion

Use a rimmed baking sheet when you roast the strawberries so the juices don't run all over the oven.

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