Small Batch Strawberry Popsicles Recipe

As a recipe developer, I’m excited to share my Fresh Strawberry Popsicle Recipes for small-batch, vegan, dairy-free pops that use ripe berries and a clever pantry shortcut you’ll want to try.

I love quick summer fixes and these Small Batch Strawberry Popsicles started as a dare to make something ridiculously simple but not boring. I used fresh strawberries and maple syrup so they’re bright and just sweet enough, and honestly they remind me of the Homemade Fruit Popsicles I used to sneak from the freezer.

There’s a little tang that catches you, a texture that’s almost candy like but not fake, and every lick makes me want to rework the recipe again. You might think it’s basic but wait till you taste the real strawberry pop of flavor.

Ingredients

• Ripe strawberries give vitamin C, fiber and natural sugars, bright flavor and soft texture.
• Maple or agave add sweetness with some minerals, mainly carbs so use sparingly.
• Water thins mixture without calories, coconut water adds potassium and light sweetness.
• Lemon juice brings brightness, vitamin C and a tart edge that balances sweetness.
• Tiny pinch of sea salt lifts flavors, enhances sweetness and cuts flatness.
• Vanilla adds warmth it rounds harsh edges and makes popsicles taste richer.
• Overall these pops are low calorie, rich in vitamin C, great for quick healthy treats.

Ingredient Quantities

• 1 cup fresh strawberries hulled and roughly chopped (about 150 g)
• 2 tablespoons maple syrup or agave nectar more to taste
• 2 tablespoons cold water or coconut water
• 1 tablespoon fresh lemon juice
• pinch of fine sea salt
• optional 1/2 teaspoon pure vanilla extract

How to Make this

1. Rinse, hull and roughly chop 1 cup (about 150 g) strawberries, then toss them into a blender or food processor.

2. Add 2 tablespoons maple syrup or agave, 2 tablespoons cold water or coconut water, 1 tablespoon fresh lemon juice, a pinch of fine sea salt and the optional 1/2 teaspoon vanilla extract.

3. Pulse or blend until mostly smooth but don’t overdo it if you want little strawberry bits for texture.

4. Taste the mixture and add more sweetener or lemon, a little at a time, until it’s how you like it.

5. If you want ultra smooth popsicles, push the puree through a fine mesh sieve into a bowl to catch seeds and pulp, otherwise skip this step.

6. Pour the mixture into small popsicle molds or small paper cups, leaving a tiny gap at the top for expansion.

7. If your molds don’t hold sticks upright, freeze the molds for 30 to 45 minutes until slushy, then insert sticks so they stay straight.

8. Freeze until solid, about 4 to 6 hours or overnight for best results.

9. To remove popsicles, run the outside of the mold under warm water for a few seconds, then gently pull. Store extras in a sealed bag in the freezer for up to a month.

Equipment Needed

1. Blender or food processor, to pulse the strawberries until mostly smooth without overdoing it.
2. Measuring cup and measuring spoons, for the 1 cup berries and tablespoons of syrup, water and lemon.
3. Cutting board, for rinsing and roughly chopping the strawberries.
4. Paring knife, sharp for hulling and chopping.
5. Fine mesh sieve (optional), if you want ultra smooth popsicles and to remove seeds.
6. Medium mixing bowl, to catch the sieved puree or to mix and taste the blend.
7. Silicone spatula or spoon, to scrape every bit of puree into your molds or cups.
8. Popsicle molds or small paper cups, plus popsicle sticks and a shallow baking sheet to keep them steady.
9. Freezer, set to freeze solid for about 4 to 6 hours or overnight.

FAQ

Small Batch Strawberry Popsicles Recipe Substitutions and Variations

• Strawberries: frozen strawberries (thawed) work great if fresh aren’t available, raspberries for a tangier pop, or ripe peaches for a softer, sweeter flavor — seeds and texture will vary
• Maple syrup or agave: honey (if you’re not vegan), simple syrup (1:1 sugar + water), or date syrup; start with less and taste, you can always add more
• Cold water or coconut water: swap for almond milk or canned coconut milk for a creamier popsicle, or plain yogurt thinned with a little water for tang and body
• Lemon juice: use lime juice for a sharper zip, orange juice for a sweeter citrus note, or a tiny splash of apple cider vinegar to brighten the flavors

Pro Tips

1) Taste and overshoot a little — freezing mutes flavors. Add a touch more lemon or sweetener than you think you need so the popsicle still tastes bright after it freezes. A tiny pinch of salt makes the fruit pop, dont skip it.

2) Want creamy instead of icy? Stir in a spoonful of full fat yogurt, coconut cream or a mashed ripe banana before freezing. If you want seeds gone, push the puree through a fine mesh sieve, but if you like texture leave a few bits for interest.

3) Keep sticks straight without fancy molds: cover each cup with plastic wrap or foil and poke the stick through so it holds, or freeze until slushy then add sticks so they dont slant. When unmolding, run warm water briefly on the outside, dont let them sit in hot water or they might get mushy.

4) Store smart to avoid freezer burn and clumping. Pop finished popsicles into a single layer on a tray to harden, then transfer to a sealed freezer bag with parchment between layers so they dont stick. Label with the date, theyre best within a month.