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.