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Strawberries and Cream Popsicles

Name: Strawberries and Cream Popsicles Recipe
Prep time: 15 min
Cook time: 1 min
Yield: 10
Ingredients: 100g (½ cup) granulated sugar; 120ml (½ cup) boiling water; 500g (17.6 oz or around 3 cups) fresh strawberries, hulled; 1 tbsp lemon juice; 120ml (½ cup) double (heavy) cream; 3 tbsp icing (powdered) sugar

Posted by Lisa | Sweet 2 Eat Baking on July 5, 2023

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Strawberries and Cream Popsicles: These ice pops are the best way to beat the heat this summer. Loaded with lots of deliciously sweet strawberries, with swirls of cream. These ice lollies will become your new favourite summer recipe. Perfect for a pool party or simply as a sweet treat.

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Strawberries and Cream Popsicle Recipe

Are you watching the tennis at Wimbledon? I’m not a fan of tennis myself (watching or playing – darn arthritis! 😆 ). I always associate Wimbledon with strawberries and cream since I saw they served it a fair few years back.

So today, I thought making Strawberries and Cream Popsicles would be perfectly fitting. Imagine yourself sitting in the garden soaking up the sun, with a strawberries and cream ice pop in one hand, and a refreshing Pimm’s in the other. I just ordered myself a garden rocking chair so cannot wait to bring my imagination to life. Summer bliss at it’s best! 🙂

This popsicle recipe offers the perfect balance of sweetness and creaminess, capturing the essence of summer in every bite.

Today, I will be guiding you through making these delightful popsicles, and share tips and tricks on how to freeze these popsicles to perfection.

Strawberries and Cream Ice Popsicle Ingredients

Before we dive into the recipe, let’s gather all the ingredients needed to create these delectable strawberries and cream popsicles. You will need the following ingredients:

Granulated sugar
Boiling water
Fresh strawberries
Lemon juice (I used the bottled kind)
Double (heavy) cream
Icing (powdered) sugar

How to Make Strawberries and Cream Popsicles?

Make a Syrup: Using the granulated sugar and boiling water.
Blend: the strawberries with the lemon juice and sugar syrup.
Make the Cream Swirl Mixture: By combining the heavy cream and icing (powdered sugar).
Assemble: Pour mixtures into mould and swirl using a chopstick, skewer or cake tester.
Freeze: Add popsicle sticks into each mould and freeze for at least 5 hours.
Demould: Demould the popsicles and enjoy.

Popsicle Freezing Tips and Tricks:

To ensure perfectly frozen popsicles, follow these tips and tricks:

Leave a small gap at the top of each mould to allow for expansion during freezing.
For an extra burst of flavour, consider adding small chunks of fresh strawberries into the moulds.
To release the popsicles easily, run the moulds under warm water for a few seconds before gently pulling them out.

Easily cool down this summer with these irresistible homemade strawberries and cream popsicles. Their fruity sweetness and creamy swirls are a delightful way to savour the flavours of the season.

Follow our simple recipe below or incorporate your creative touches with additional add-ins. Soon, you will be enjoying the blissful taste of summer, one frozen treat at a time!

Yield: 10 ice pops

Strawberries and Cream Popsicles Recipe

Strawberries and Cream Popsicles - Jam packed with lots of strawberries, and cream swirls will make this popsicle recipe a new favourite with your family and friends!

Prep Time 15 minutes

Cook Time 1 minute

Ingredients

Strawberry Mixture

100g (½ cup) granulated sugar
120ml (½ cup) boiling water
500g (17.6 oz or around 3 cups) fresh strawberries, hulled
1 tbsp lemon juice

Cream Swirl

120ml (½ cup) double (heavy) cream
3 tbsp icing (powdered) sugar

Instructions

To make the strawberry ice pop mixture, add the sugar and boiling water into a large microwave-safe jug (pitcher) and stir with a spoon to help the sugar disperse. Cook in the microwave for around 1 minute to 1 minute, 30 seconds on high, regularly checking and stirring until the sugar has fully dissolved.
Add the strawberries, sugar syrup and lemon juice into a blender and blend to a purée. Alternatively, you can use an immersion (hand) blender. Set the strawberry purée aside.
To make the cream swirl mixture, stir the icing (powdered) sugar into the double (heavy) cream and stir to combine.
To assemble the ice pops, spoon or pour the strawberry syrup into each mould until around ⅓ full, pour the cream mixture over the top, dividing equally between all 10 cavities. Using a skewer or chopstick, swirl the cream mixture together with the strawberry purée, then top with the remaining strawberry purée, leaving around 5cm/½-inch from the top to allow for expanding during freezing.
Add the ice lolly sticks and freeze for at least 5 hours until fully frozen, or preferably overnight.
Remove from the moulds and enjoy. Store unused popsicles in a ziplock bag in the freezer.

Notes

Notes:

If you're finding them difficult to remove, either remove from the freezer 10 minutes before serving, or fill a container the same depth as the mould with warm (not hot) water, ensuring the water doesn't overflow the top of the popsicles, and sit in the container for 20-seconds or so until you're able to pull the ice pops out. Don't leave for too long, just enough time to remove - we don't want mushy sides!
One thing to remember with popsicles is that they lose sweetness when frozen. So please don't be alarmed by how sweet the mixture is before freezing. This is completely normal. When they're frozen they won't taste half as sweet as the mixture does unfrozen and they will be perfect - I promise!
You don't have to swirl in the cream, feel free to drizzle it down the sides of the moulds, or creating strawberries and cream layers by tripling the cream swirl mixture and alternating between the strawberry syrup and the cream mixture. This will also mean you'll have a few extra popsicles. #winwin
Or you could mix the strawberry syrup and the cream together for creamy strawberry popsicles.
I used this ice pop mould (UK link), (US link)