Strawberries and whipped cream are a fantastic match. It is something I can’t seem to get enough of during strawberry season. Now that summer is here, what is more refreshing than a fruit popsicle? So how about some strawberry cream pops?!

These pops are full of lovely strawberries that are blended with heavy whipping cream. The natural sweetness and flavor of the strawberries comes through so strongly that only a hint of maple syrup is needed. They are creamy and icy at the same time which makes them a perfect summer treat! They are also really quick and easy to make as well as the recipe can be doubled or quadrupled for more popsicles.

These strawberry cream pops are: gluten free, creamy, icy, refreshing, naturally sweetened, require just 5 ingredients, and they are super easy to make!

For another strawberry and cream combination recipe, check out my Strawberry Shortcake. Other strawberry recipes to also try are my Chocolate Strawberry Roses and Mini Strawberry Pies. Bring on the summer!

Ingredients You Will Need

fresh strawberries
heavy whipping cream
maple syrup
vanilla extract
pinch of salt

How many popsicles does one batch make?

Depending on the popsicle mold, it can vary. One batch has made anywhere from 3-5 pops. It just depends on what size you would like them.

Can this be made dairy free?

Yes, you can substitute the heavy whipping cream with a vegan / dairy-free version. I have had success using Silk Dairy Free Heavy Whipping Cream in place of regular whipping cream.

Can these be sweetened more?

I realize that sweetness varies from person to person. Although I haven’t tried adding more sweetener to these, I would suggest just adding an extra tablespoon of maple syrup for starters. Using really sweet strawberries also helps which I try to use!

Events to make these for:

a pool party
kids’ party
afternoon treat
dessert
a baby shower
or anytime really!

How to Make Strawberry Cream Pops

First, slice the strawberries and place them in a blender. One batch is small enough so I used a Magic Bullet blender here.

Then pour in the maple syrup, heavy cream, vanilla extract, and a pinch of salt. What is a pinch of salt, you may ask? it is literally that, the amount pinched between your fingertips. Then blend on high for about 40-45 seconds or until the mixture is well-blended.

Next, fill the popsicle molds with the mixture, making sure to scrape every bit out. I prefer silicone molds since they are easier to remove popsicles out of.

Then freeze for a minimum of 4 hours or until frozen solid. With silicone molds, you may not need to thaw or run them under warm water at all. But with the hard plastic molds, running the outside under warm water for around 10 seconds usually works. Again, each mold is different though!

And lastly, enjoy!

Storage Notes and Tips

These pops taste fresh frozen up to 5-6 days
Freezing time may vary based on the type of popsicle mold
This recipe can be doubled or quadrupled depending on how many pops you need