Strawberry Popsicles blend fresh berries, Greek yogurt, and honey into a creamy, refreshing summer treat you can make in minutes and freeze in popsicle molds until firm.

When one of my kids was younger, he had a serious popsicle addiction. The little guy made me add popsicles to the cart every single time we went grocery shopping. He wanted them in the morning, at noon (hot summer day or not), and sometimes even for breakfast.

At some point, I tried telling him the stores weren’t carrying pops anymore, and I got an eye roll, which I probably deserved. I got tired of buying them, so when strawberry season rolled around, I decided to try this homemade strawberry popsicle recipe. Find the recipe card below.

We always had a bunch in the freezer, and they disappeared faster than I could make them. He’s older now and doesn’t crave them like he used to, but guess what? Now I’m the one hooked. I eat them all the time on hot summer days, and the best part? I don’t have to run to the store every time the craving hits.

If you’ve got strawberries, a little yogurt, and something sweet, you’re nearly there. These fresh fruit popsicles are quick to make, use everyday ingredients you probably already have, and taste way better than store-bought. Give them a try-you might get hooked, too. And if you’re watching your sugar, I’ll even share a tip on how to make sugar-free popsicles.

Why You’ll Love This Recipe

Naturally pretty pink color from real strawberries: These delicious strawberry popsicles get their color from ripe strawberries, not artificial dyes or additives. Many store-bought popsicles rely on synthetic coloring like Red 40 to achieve a bright, uniform shade. When you make them at home, the color may vary slightly depending on the ripeness of your fruit, but that natural variation is part of the appeal. You end up with a sweet treat that looks beautiful and tastes like real fruit, because it actually is.
Anyone can make these strawberry popsicles: You only need three simple ingredients: strawberries, plain Greek yogurt, and honey. I usually have them on hand, and you probably do too. All you’ve got to do is blend, pour, and freeze.
Flavor, however you want it: The best part about making your own strawberry popsicles is that you get to control the flavor. Make them as sweet or tangy as you like, or add more honey. Squeeze in some lemon or stir in chopped strawberries for extra texture. Throw in a handful of blueberries to give the pops a slightly deeper, fruitier taste. If your berries are sweet enough, you can even skip the honey and go totally sugar-free. The popsicles will be less sweet, but you’ll still get the perfect summer treat with unmistakable fresh strawberry flavor.

Want more strawberry recipes? Start with these easy strawberry sourdough scones. I also love baking strawberry sourdough quick bread and strawberry muffins. They’re simple, full of flavor, and a great way to use up summer’s sweetest berries.

What You’ll Need

2 cups fresh strawberries: I use ripe, sweet strawberries picked right in the middle of summer for the best flavor. Frozen strawberries can be used too, but remember to thaw them first so they blend more easily.
1 cup plain Greek yogurt: I use whole milk yogurt. This gives the popsicles that creamy texture with a pleasantly faint tang. If you need a dairy-free version, I recommend full-fat coconut milk. I sometimes use almond milk or cashew yogurt if that’s what I have on hand.
2 tablespoons honey: Honey is my go-to, but I’ve also used maple syrup, coconut sugar, agave, or cane sugar. It all depends on what I have in the pantry. If you’re trying to keep it sugar-free, stevia or monk fruit sweetener work best from what I’ve read. You’ll want to go light since those are much sweeter than sugar.

Tools

Blender: A regular countertop blender will do the job, but a food processor will work in a pinch.
Measuring cups and spoons: So you can measure the right amounts of ingredients.
Popsicle molds. These give your popsicles their shape. Any mold will do: plastic, silicone, or stainless steel. If you don’t have molds, small paper cups with popsicle sticks can work too.
Popsicle sticks. These go into the molds and give you that classic handheld popsicle. Most molds come with reusable sticks, but wooden ones are fine too.
Knife and cutting board: To hull and slice the strawberries. If you’re mixing in chopped berries or adding thin slices to the molds for texture, you’ll need them for that too.
Spatula or spoon: For scraping down the sides of the blender and stirring in chopped strawberries.
Spouted container or funnel: You can pour the mixture into the molds straight from the blender, but it’s a lot easier and less messy than trying to aim straight from a blender.
Freezer: Well, this is pretty obvious, but yes, it’s essential. Freeze the popsicles for 4–6 hours; overnight is even better.
Warm water: For unmolding. When you’re ready to eat one, a quick rinse of the mold under warm water helps release the popsicle without breaking it.

strawberry popsicles on top of strawberries

Instructions

Prep your ingredients. Hull and slice your strawberries. If you’re using frozen berries, let them thaw first so they blend smoothly.
Blend it all up. Add the strawberries, Greek yogurt, and honey to a blender. If you want, add a splash of vanilla extract or lemon juice for extra flavor. Blend until completely smooth.
Customize if you want. This part’s optional, but I like to stir in some chopped strawberries for a little texture. You can skip this step if you’d rather keep it smooth. It’s personal preference.
Pour into popsicle molds. Carefully pour the mixture into your molds, leaving a little space at the top since the popsicles will expand slightly as they freeze. Insert the sticks.
Freeze. I freeze mine for at least 4 to 6 hours, but honestly, I get the best results when I just leave them in overnight. If you try to unmold them too early, they’ll likely be slushy and fall apart.
Unmold and enjoy. When you’re ready to eat a strawberry popsicle, run the molds under warm water for a few seconds to help release them cleanly. No tugging required.

FAQ

This usually happens when the popsicles aren’t fully frozen or the mold is too cold. The best fix is to run the mold under warm (not hot) water for 10–15 seconds, then gently wiggle the stick. Don’t yank or twist, just let the heat do the work. One more tip: If the stick slides out but the pop stays behind, that’s a sign it’s not ready yet.

They probably didn’t freeze long enough, you may have tried to unmold them too soon, or your freezer isn’t very cold. Try chilling the blended mixture in the fridge before freezing, as it can help it set faster and more evenly.

Yes, but go light, as it’s much sweeter than honey. Start with a very small amount, then taste the mixture before freezing and adjust if needed.

Yes, you can use frozen strawberries, just thaw them first. Frozen strawberries blend up fine, but if you don’t let them thaw, the mixture might turn out chunky or icy. Thawed berries also release more juice, which helps the popsicles freeze evenly.

Tips for the Best Homemade Strawberry Popsicles

1. Use very ripe strawberries:

Ripe, in-season berries give the best flavor and natural sweetness. If your berries are bland, your popsicles will be too, even with sweetener.

2. Strain the blended mixture for a smoother texture:

If you want silky popsicles without seeds or pulp, pour the mixture through a fine-mesh strainer before freezing.

3. Leave a little space in the molds:

The mixture expands as it freezes, so leave about ¼ inch at the top to prevent overflow and keep the popsicle sticks centered while freezing.

4. Freeze overnight for the firmest popsicles:

4–6 hours is okay, but overnight freezing usually gives better texture and a cleaner unmold.

5. Use warm water, not hot, to release the popsicles:

Run the molds under warm water for 10–15 seconds, then gently wiggle the sticks to release. Don’t force them. just let the heat do the work.

6. Chill the mixture before freezing (optional, but helpful):

I’ve found that letting the blended ingredients rest in the fridge for about an hour helps them freeze faster and more evenly in the mold.

7. Mix chopped berries in just before pouring.

Want visible chunks of fruit in your strawberry popsicles for looks and texture? Then don’t blend chopped berries, as they’ll get pulverized. Instead, fold them in gently after blending everything else.

8. Use full-fat coconut milk for dairy-free popsicles:

If you’re skipping the yogurt, full-fat coconut milk gives a creamy texture. Lighter versions tend to freeze icy and hard.

9. Taste the mixture before freezing:

Strawberries can vary a lot in sweetness. Give it a quick taste and adjust the sweetener if needed before pouring into the molds.

How to Store Homemade Popsicles

These popsicles should never be stored at room temperature. Because they contain Greek yogurt, they’re perishable and need to stay frozen. If they’re left out on the counter, they’ll start to melt within 10–15 minutes, and bacteria can grow quickly after two hours, even faster on a hot day. If you accidentally leave them out, don’t refreeze them. Just toss them and make a new batch.

Refrigerating these yogurt popsicles just turns them into a soupy yogurt-strawberry mess. They lose their shape, the texture goes off, and they’re not safe to refreeze. If you’re not ready to eat them, just keep them frozen. I rarely have that problem, though, because I’m totally addicted and not even a little ashamed.

These creamy popsicles store best in the freezer for up to 2 months. Keep them in their molds, or transfer them to a freezer-safe bag or airtight container once fully frozen. Make sure they’re sealed well so they don’t absorb freezer smells or get icy on the outside. When you’re ready for one, run the mold (or wrapped popsicle) under warm water for about 10–15 seconds. That helps release them cleanly without breaking or pulling the stick out.

Homemade Strawberry Popsicles Recipe-With Plain Greek Yogurt

Strawberry Popsicles blend fresh berries, Greek yogurt, and honey into a creamy, refreshing summer treat you can make in minutes and freeze in popsicle molds until firm.

Total Time 4

Serving Size 2

Equipment

Blender
Measuring cups and spoons
Popsicle molds
Popsicle sticks
Knife and cutting board
Spatula or spoon
Spouted container or funnel
Freezer
Warm water

Ingredients

2 cups fresh strawberries
1 cup plain Greek yogurt
2 tablespoons honey

Instructions

Prep your ingredients. Hull and slice your strawberries. If you’re using frozen berries, let them thaw first so they blend smoothly.
Blend it all up. Add the strawberries, Greek yogurt, and honey to a blender. If you want, add a splash of vanilla extract or lemon juice for extra flavor. Blend until completely smooth.
Customize if you want. This part’s optional, but I like to stir in some chopped strawberries for a little texture. You can skip this step if you’d rather keep it smooth. It’s personal preference.
Pour into popsicle molds. Carefully pour the mixture into your molds, leaving a little space at the top since the popsicles will expand slightly as they freeze. Insert the sticks.
Freeze. I freeze mine for at least 4 to 6 hours, but honestly, I get the best results when I just leave them in overnight. If you try to unmold them too early, they’ll likely be slushy and fall apart.
Unmold and enjoy. When you’re ready to eat a strawberry popsicle, run the molds under warm water for a few seconds to help release them cleanly. No tugging required.

Notes

Tips for the Best Homemade Strawberry Popsicles

Use very ripe strawberries: Ripe, in-season berries give the best flavor and natural sweetness. If your berries are bland, your popsicles will be too, even with sweetener.

Strain the blended mixture for a smoother texture: If you want silky popsicles without seeds or pulp, pour the mixture through a fine-mesh strainer before freezing.

Leave a little space in the molds: The mixture expands as it freezes, so leave about ¼ inch at the top to prevent overflow and keep the popsicle sticks centered while freezing.

Freeze overnight for the firmest popsicles: 4–6 hours is okay, but overnight freezing usually gives better texture and a cleaner unmold.

Use warm water, not hot, to release the popsicles: Run the molds under warm water for 10–15 seconds, then gently wiggle the sticks to release. Don’t force them. just let the heat do the work.

Chill the mixture before freezing (optional, but helpful): I’ve found that letting the blended ingredients rest in the fridge for about an hour helps them freeze faster and more evenly in the mold.

Mix chopped berries in just before pouring. Want visible chunks of fruit in your strawberry popsicles for looks and texture? Then don’t blend chopped berries, as they’ll get pulverized. Instead, fold them in gently after blending everything else.

Use full-fat coconut milk for dairy-free popsicles: If you’re skipping the yogurt, full-fat coconut milk gives a creamy texture. Lighter versions tend to freeze icy and hard.

Taste the mixture before freezing: Strawberries can vary a lot in sweetness. Give it a quick taste and adjust the sweetener if needed before pouring into the molds.

How to Store Homemade Popsicles

Room temperature: These popsicles should never be stored at room temperature. Because they contain Greek yogurt, they’re perishable and need to stay frozen. If they’re left out on the counter, they’ll start to melt within 10–15 minutes, and bacteria can grow quickly after two hours, even faster on a hot day. If you accidentally leave them out, don’t refreeze them. Just toss them and make a new batch.

Refrigeration: Refrigerating these yogurt popsicles just turns them into a soupy yogurt-strawberry mess. They lose their shape, the texture goes off, and they’re not safe to refreeze. If you’re not ready to eat them, just keep them frozen. I rarely have that problem, though, because I’m totally addicted and not even a little ashamed.

Freezer storage: These creamy popsicles store best in the freezer for up to 2 months. Keep them in their molds, or transfer them to a freezer-safe bag or airtight container once fully frozen. Make sure they’re sealed well so they don’t absorb freezer smells or get icy on the outside. When you’re ready for one, run the mold (or wrapped popsicle) under warm water for about 10–15 seconds. That helps release them cleanly without breaking or pulling the stick out.

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