Strawberries and Cream Popsicles

Yield: 10 ice pops

Strawberries and Cream Popsicles Recipe

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


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


  1. 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.
  2. 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.
  3. To make the cream swirl mixture, stir the icing (powdered) sugar into the double (heavy) cream and stir to combine.
  4. 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.
  5. Add the ice lolly sticks and freeze for at least 5 hours until fully frozen, or preferably overnight.
  6. Remove from the moulds and enjoy. Store unused popsicles in a ziplock bag in the freezer.



  • 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)

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