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Easy Strawberry Cream Popsicles

Simple homemade strawberry cream popsicles featuring fresh berries, whipped cream, and natural sweeteners. Dairy and non-dairy popsicle options included!

Summer is in full effect in Northwest Arkansas. Heat indexes have been close to triple digits this weekend.

I think it’s time to break out the popsicles! For today’s recipe, we’re sharing Kim’s strawberry cream popsicles.

As the name implies, fresh Summer berries take center stage in this sweet treat.

A side view of the iced treat on a sheet pan with ice cubes.

If you’re wondering how to make strawberries and cream popsicles with almond milk, I’ve included those instructions in the tips section. Also, I included directions for making these frozen treats with regular milk instead of heavy cream.

Looking for another cool Summer treat? Check out our tropical fruit salad with coconut milk dressing or our strawberry Greek yogurt smoothie.

A close-up of the popsicle showing the berries and cream.

How to make strawberry cream popsicles?

First, grab a blender or food processor. After that, add in the washed strawberries, half of the honey or maple syrup, and the water.

Fresh strawberries in a measuring cup.

Next, blend the ingredients until you have a pretty strawberry puree. Set the fruit puree aside.

Afterward, you’ll need a medium mixing bowl (with a hand mixer) or a stand mixer with whisk attachment.

Berries, honey, and other ingredients pureed in a blender.

In that bowl, combine the whipping cream, the rest of the honey or maple syrup, and the vanilla extract.

Beat the mixture on low to medium speed until it forms soft peaks. This should only take about 5-minutes.

Whipping cream and other ingredients whipped in a bowl.

Then, using popsicle molds, pour the mixtures into the mold. Alternate pouring in the puree and cream mixtures to create layers.

Now, place the covered mold into your freezer to chill for 1-hour. At that point, you can place the wooden sticks into the popsicles.

The puree and cream mixtures in popsicle molds.

Last, allow the berries and cream popsicles to completely freeze. That will take at least 2-3 hours.

Once frozen, the recipe is done! Kim and I hope you enjoy the strawberry and cream popsicles and wish you all the best 🙂

Strawberry Cream Popsicles on a pan of ice.

Strawberry Cream Popsicles Tips:

  • To make it easier to remove the treat from the mold, place the mold in a warm water bath for about 30-seconds just before serving.
  • Want to remove the seeds, then strain the strawberry puree before placing it into the molds.
  • The honey or maple syrup amounts may vary. Taste test the fresh berries beforehand and adjust the sweetener according to taste.
  • For strawberry and cream popsicles with almond milk (or dairy milk) simply combine the milk with other ingredients as indicated in Step 2. However, the mixture doesn’t need to be whipped for 5-minutes. Everything can be mixed together for about 1-minute, then move to step 3. With that being said, the layers may blend together.
Top down view of the berries and cream popsicles on a pan.
Five strawberry and cream popsicles on an iced pan.

Strawberry and Cream Popsicles

5 from 2 votes
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Prep Time: 15 minutes
Additional Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 Servings

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  • 4 cups strawberries fresh, washed and hulled
  • cup honey or maple syrup, divided
  • ¼ cup water
  • 1 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract


  • Place the strawberries, half the honey, and water in a blender or food processor and blend until a puree forms. Set aside.
    4 cups strawberries
    ¼ cup water
  • Pour the heavy whipping cream, remaining honey, and vanilla into the bowl of a stand mixer. Using the whisk attachment, beat on medium speed until soft peaks form, about 4 to 5 minutes.
    1 cup heavy whipping cream
    1 teaspoon pure vanilla extract
  • Alternate pouring the strawberry mixture and the whipped cream into the cavities of popsicle molds. Cover with the plastic lid and freeze for about an hour then add the wooden sticks. Continue to freeze until fully set, another 2-3 hours.
  • When ready to eat, dip the mold into hot water for 20-30 seconds to loosen the popsicles.


*The frozen whipped cream has a light, airy consistency even when frozen. It doesn’t freeze the same as liquid heavy whipping cream.
*For a creamier strawberry puree, strain the mixture through a mesh sieve to remove the seeds prior to pouring into molds.
*Taste the strawberries ahead of time and adjust the honey accordingly. The puree may need more or less depending on how sweetness of the strawberries.
*To use dairy milk or almond milk, simply combine the milk with remaining honey and vanilla using a whisk attachment. You don’t have to beat the liquid into a soft cream stage. Just mix the ingredients and continue on with the recipe at step 3.


Serving: 1popsicle | Calories: 169kcal | Carbohydrates: 18g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 10mg | Potassium: 147mg | Fiber: 1g | Sugar: 16g | Vitamin A: 446IU | Vitamin C: 43mg | Calcium: 32mg | Iron: 0.4mg
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