I’m jazzing up summer with a layered strawberry popsicles recipe. These pops are ‘some assembly required’ yet I think the result is a gorgeous, creamy treat. Use fresh or frozen strawberries as well as all plant-based ingredients and enjoy this elevated snack with your 9 closest friends.
The texture of these delights is similar to my Lime Popsicles recipe; thick and creamy! Yet while that fabulous recipe uses coconut milk for the ultra creaminess, this one uses cashews.
Popsicles don’t have to be loaded with sugar to be sweet, and strawberries are an excellent ingredient to naturally sweeten a snack. Use them in the spring or summer for the sweetest, most flavorful versions.
Table of Contents
Ingredients in Strawberry Popsicles
- Cashews: The ultimate plant based ingredient for a silky smooth result. I use both raw cashews and cashew milk in this recipe for the creamy layer.
- Maple Syrup: I love the buttery sweet taste of pure maple syrup and use it for both layers in my strawberry popsicles recipe.
- Lemon Juice: This ingredient brightens up both layers nicely.
- Fresh or Frozen Strawberries: Either work great in this recipe, just thaw frozen strawberries a bit before making the puree.
- Arrowroot Powder: This unique ingredient helps thicken up the strawberry puree. Find it in the baking isle of most grocery stores.
Tools Needed for Homemade Popsicles
To make these summery pops grab a blender (doesn’t have to be high-powered) and a popsicle mold. No need for some fancy mold, yet if you want fun shapes or extra pizazz, then go for it! My go-to mold doesn’t have enough spots for 10 popsicles, so I grabbed a new, bigger popsicle mold for this recipe.
- To make this nut free, swap out the cashews + cashew milk with coconut cream. It’s less watery than full-fat coconut milk (though that would work as well).
- Maple syrup can be swapped with honey (not a vegan option) or the natural sweetener of your choice.
- You can also swap arrowroot powder with cornstarch.
- If you need any other ingredient swap suggestions then just drop them in the comments section below!
How to Make Creamy Strawberry Popsicles
These lovely layered popsicles take a bit of work yet the creamsicle like texture that results is totally worth the effort.
Using a blender, pulse to finely chop the cashews. Then add in the plant milk of your choice, maple syrup, vanilla extract, lemon juice and sea salt and blend until pureed. You want it to be as smooth as possible since no one wants a gritty popsicle.
If using a non-high powered blender then feel free to soak the cashews up to 4 hours before blending to ensure the creamiest result.
The strawberry swirl is basically a thick strawberry compote.
Using a small saucepan, heat strawberries with arrowroot powder, maple syrup, lemon juice and vanilla extract. Whisk frequently to ensure the ingredients don’t stick to the bottom of the pan.
Once heated, the sauce should thicken up (thank you arrowroot powder!), then you can mash the strawberries to create a sauce-like texture. They don’t need to be completely pureed in the pan as you’ll blend the mixture before adding to the molds.
I like the messy look of these fresh popsicles, so after layering the popsicle molds with the cashew base and the strawberry swirl, I mix the 2 a bit with a knife. Yet you can achieve a more defined layered effect by skipping the last mixing part.
Your Strawberry Popsicles Questions Answered
My secret to creamy (yet dairy free!) popsicles is my cashew mixture. It adds the perfect amount of creaminess without overwhelming the strawberry puree.
My popsicles can be frozen up to a few months. Yet… you’ll probably not have to worry about them sitting that long; they’re hard to resist.
My creamy strawberry popsicles are dairy free and swirl a cashew cream with a strawberry puree into the perfect summertime treat.
Summer Popsicle Recipes
Summer just got a whole lot better with a freezer full of these tasty recipes:
If you’ve got a fav homemade pop then let me know in the comments below!
Creamy Strawberry Popsicles
- 1 blender
- popsicle molds
- 2 cups plant milk cashew or almond work best
- 1 ½ cups raw cashews
- ¼ cup maple syrup
- 2 tsp vanilla extract
- 1 tsp lemon juiced
- ¼ tsp sea salt
For Strawberry Swirl
- 1 lb strawberries fresh or frozen + thawed
- ¼ cup maple syrup
- 1 tsp arrowroot powder
- 1 tsp lemon juiced
- 1 tsp vanilla extract
- Place raw cashews into a blender and pulse several times until finely chopped. Add plant milk and remaining ingredients. Blend until smooth. Refrigerate until very cold.
- Prepare the strawberry swirl: mash berries and add to a saucepan along with the maple syrup, arrowroot powder, lemon juice and vanilla. Bring to a simmer, whisking constantly, until thickened. Allow to cool. Puree in a blender until smooth.
- To make popsicles: Have molds ready. Spoon a little of the strawberry puree in the molds, allowing some to drip down the insides of the molds. Add some of the creamy base. Repeat with the strawberry and creamy layers until the molds are filled to the top. Using a chopstick or skewer, swirl the layers. Freeze for 8 hours or until very firm, preferably overnight. Remove from molds and serve immediately.
- Want your popsicles faster? Follow these steps: Start with step 2. Once you’ve made and cooled your strawberry puree, then chop the cashews in the blender. Add in all remaining ingredients (including cooled puree) and blend until smooth. Then head to step 3. Your popsicles will turn out a light pink color without the swirl, yet will be equally delicious!
- Swap cashews with almonds + almond milk, or oat milk + coconut cream for a nut free option.
- Arrowroot powder can be replaced with cornstarch.
- If you aren’t using a high-speed blender then soak the cashews in water for several hours to soften before blending. This will help them blend smoothly.
- Yield will vary depending on the type of molds used. I use 4 oz molds and can make 10 popsicles at a time.