My Strawberry & Cream Popsicles are layered with plump red strawberries and a silky, sweet cream for a frozen treat that is absolutely delicious and easy to make too. These popsicles are soft and creamy with a texture that resembles more of a semifreddo or a frozen mousse than an icy pop. And, the bright and acidic strawberries add great balance to the sweet cream for a popsicle that can be enjoyed by both sophisticated palates and kiddos alike.
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To make, start by washing and coring one pint of strawberries. Dice the fruit and add it to a medium-sized saucepan along with ⅓ cup of granulated sugar. Cook the berries over medium heat for ten minutes or until the strawberries are soft and juicy. Pour the berries with their juices into a glass bowl and refrigerate until cool, about one hour.
Once the strawberries have cooled, it’s time to whip the cream. Using a standing or hand mixer, whip one cup of heavy cream with ½ teaspoon of cornstarch. When the cream starts to thicken, add ⅓ cup of powdered sugar and ½ teaspoon of vanilla. Whip until soft peaks form. Gently fold the cooled strawberries into the cream mixture making a few large sweeping motions. You are going for a swirled look, so don’t over mix.
Pour the mixture into a plastic quart-sized baggie, then snip the edge. Squeeze the mixture into each popsicle mold, filling each to the top. Add wooden sticks to the popsicles and freeze until hard, about 6 hours. Enjoy! This recipe makes 10 popsicles, using this mold, which I highly recommend.
Strawberry & Cream Popsicles
Ingredients
- 1 pint fresh strawberries
- ⅓ cup granulated sugar
- 1 cup heavy whipping cream
- ½ tsp cornstarch
- ⅓ cup powdered sugar
- ½ tsp vanilla
Instructions
- Wash, core and dice one pint of strawberries.
- Add berries to a medium-sized saucepan along with the granulated sugar. Cook the strawberries over medium heat for 10 minutes or until soft and juicy.
- Pour the berries and juice into a glass bowl and refrigerate for one hour or until cool.
- Once cool, whip the cream. Using a standing or hand mixer, whip the heavy whipping cream with the corn starch. As soon as the cream starts to thicken, add the powdered sugar and vanilla and continue whipping the cream until soft peaks form.
- Gently fold the strawberry mixture into the cream in a few large sweeping motions, leaving nice streaks throughout the cream.
- Pour the mixture into a quart-sized plastic baggie, snip the corner and squeeze the mixture into your popsicle molds. Add sticks to the molds and freeze until hard, about 6 hours.
- Enjoy!
