Strawberry Yogurt Popsicles

As a mother to a once-picky toddler, I’ve done my fair share of experimenting with homemade snacks!

When my daughter was very little, I threw just about every fruit known to man into a blender to make a dessert she’d like: blueberry vanilla one day, raspberry lemonade the next, pineapple orange the next… you get the picture.

Now she’s not so little and not so picky, but she still loves these strawberry lime popsicles! 

That mix of sweet and tangy is one that adults love too. After all, between the lime and strawberries, we’re basically halfway to a mojito!

Strawberries are the super summer fruit — they’re great in a salad, in a milkshake, or all on their own. Heck, I even use them in my homemade dog treats!! Truly a fruit for every member of the family.

Ingredient Notes and Substitutions

• Strawberries – Since the berries need to soak in the honey, I wouldn’t recommend using frozen fruit. They’re still super mushy and wet once thawed, so they won’t macerate properly.
  
• Honey – The secret to these naturally sweet strawberry yogurt popsicles is letting the berries soak (or macerate) in honey to really absorb the sweetness without using a ton of added sugar.
  
  Maple syrup is another fantastic natural sweetener you can use. A homemade simple syrup or agave both work great too.
  
• Yogurt – With all the sweetness and flavor from the fruit, you don’t need to use super-sweet yogurt — I always use plain.
  
  Greek yogurt is a great way to add more protein and extra tanginess.
  
  When it comes to brands, try to avoid any that use artificial gums and pectins. Those are what give some yogurts that “chalky” texture that coats your mouth. 
  
• Lime Juice – Get a nice, ripe lime and juice it well to get about ¼ cup of juice. You could also use the bottled stuff for this strawberry lime popsicle recipe if fresh is hard to come by!

Tips and Tricks to Make Perfect Strawberry Popsicles With Yogurt

• Use fruit that’s in season for the best flavor and texture.

You’re not going to get much juice and flavor from unripe berries!

Ripe strawberries are a bright, uniform red color and are just a little squishy. Their leaves will be green, not brown.

Cut off those slightly green tips and any brownish spots!

• Use full-fat yogurt for creamy results.

The trick to creamy strawberry yogurt popsicles is to limit the amount of water you’re introducing to the mixture.

And unfortunately, those low-fat and skim substitutes all have a higher water content than their full-fat counterparts.

You totally can make strawberry popsicles with yogurt substitutes like those, but the texture will be more icy than soft and creamy.

• Variations and add-ins are fun… in moderation.

You really want to stick to a ratio of 1:1 yogurt and other ingredients to get a good texture.

So if you’re adding other fruit or ingredients that are recommended in our flavor variations section, you’ll want to replace some of the strawberries or just add a little more yogurt!

• Make your strawberry lime popsicles dairy-free!

If you have a dairy allergy or intolerance, you don’t need to skip over this strawberry lime popsicle recipe!

Substitute the yogurt with any of your preferred dairy-free yogurt brands. 

You can also use coconut milk, but it’s not as thick and creamy as yogurt. Add another thickening agent like blended bananas (yum!), a nut butter (like peanut or almond), or a tablespoon or two of coconut cream as well. 

Prep Ahead

• Chop strawberries
• Mix berries and honey
• Juice lime

Kitchen Tools You Will Need

• Citrus Juicer – This gets every last drop out, which makes juicing limes so much easier.
• Blender – A high-powered blender is a must in every kitchen!
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.
• Heavy Duty Aluminum Foil – This is thicker and sturdier than regular foil, meaning it won’t tear as easily.

Tasty Mix In Ideas

There are so many fruits that taste amazing in these strawberry and yogurt popsicles. Peaches, blueberries, bananas, and blackberries are particularly scrumptious options!

Want a few fruity chunks in your pops? Don’t blend them all the way, or simply leave out a few of the diced berries and stir them throughout before adding to the molds.

And you don’t need to stick to fruit, by the way! Add chocolate shavings or stir waves of chocolate syrup through the molds for chocolatey goodness in every bite.

Storing Strawberry and Yogurt Popsicles

I use a sort of “nesting” technique for storing homemade popsicles.

Each one goes in a sandwich bag (or wrapped in parchment), and then all of those go in a larger gallon-size bag. They stay fresh longer that way.

The texture will be best within 2 weeks, but they rarely last that long in our house!

Strawberry Lime Popsicles FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Ice Pop Recipes

Strawberry Kiwi Vitamin C Ice Pops

Raspberry Orange Juice Popsicles

Coffee Popsicles (Rocket Pops!)

Banana Split Popsicles

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Strawberry Yogurt Popsicles with Lime

These Strawberry Yogurt Popsicles are fresh, creamy, and oh-so-fruity! With a squeeze of tangy lime, they’re a healthy, yummy summer snack!

Course Snack

Cuisine American

Method Blender, Freezer

Prep Time 15 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 popsicles

Calories 26cal

Author Donna Elick

Ingredients

• 8 ounces fresh strawberries hulled and halved (about 1 1/2 cups)
• 1 tablespoon honey
• 1 cup plain yogurt
• 1 medium lime juiced (about 2 tablespoons)

Instructions

• MACERATE THE STRAWBERRIES: Place 8 ounces fresh strawberries, hulled and halved, in a large bowl. Drizzle 1 tablespoon honey over the top and stir gently to coat. Let the strawberries sit for 5 to 10 minutes, until they look shiny and a pool of juice collects in the bottom of the bowl.
• BLEND THE STRAWBERRIES: Pour the strawberries and all their juices into a blender. Blend for about 30 seconds, until the puree looks smooth and bright pink with zero visible chunks.
• MIX THE BASE: Pour the strawberry puree back into the bowl. Add 1 cup plain yogurt and 2 tablespoons fresh lime juice from 1 medium lime. Stir for about 1 minute, until the mixture turns an even pale pink with no white streaks.
• FILL THE MOLDS: Pour the mixture evenly into 10 popsicle molds, stopping about 1/4 inch from the top of each one. That little gap gives the popsicles room to expand as they freeze, so the lids stay snug and the tops stay smooth.
• INSERT THE STICKS: Cover the molds with their lids or a layer of aluminum foil. Push a popsicle stick straight down through the center of each one, until it stands upright on its own.
• FREEZE: Freeze the popsicles for at least 4 hours, until the tops feel rock hard when you press them and the molds sound solid when you tap them.
• SERVE: Run warm water over the outside of the molds for about 10 seconds, until you feel the popsicles loosen and slide free with a gentle tug. Serve immediately, while they are frosty and bursting with flavor.

Notes

MAKE-AHEAD: Make these popsicles up to several days ahead and keep them in the freezer until party time.

STORAGE: Once frozen solid, pop each popsicle into a resealable sandwich bag, then tuck the bags into a gallon-size freezer bag. They taste their very best within 2 weeks to 1 month. They stay safe to eat for up to 3 months, though ice crystals will start to dull the flavor and texture after the first month.

INGREDIENT TIP: Greek yogurt works in place of regular plain yogurt and makes a creamier, tangier popsicle. Whole milk yogurt gives the creamiest result.

LEFTOVER LIME: Save the leftover lime half for sparkling water or squeeze it over fruit salad.

Nutrition

Serving: 1 | Calories: 26cal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 11mg | Sugar: 4g | Fiber: 1g | Calcium: 32mg | Iron: 1mg

Originally published August 2013, updated and republished June 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Yogurt Popsicles with Lime appeared first on The Slow Roasted Italian.

Strawberry Recipes

The best part of summer might be the endless supply of juicy, sweet berries!

We’ve rounded up a total of 53 recipes with strawberries for any occasion: a few savory, a whole lot of sweet, and everything from breakfast to dessert… and maybe a few poolside sips as well.

No matter the dish (or drink), strawberry flavor is front and center. Just as it should be.

And all of them are pretty easy to make. The hardest part is choosing which recipe to make first!

Fresh Strawberry Recipes

These are all about balance, letting the natural berry sweetness shine while playing with other flavors. Any one of these recipes would be great for a weekend brunch or afternoon snacking.

• Best Ever Panzanella Salad Recipe with Strawberries
  Crunchy cucumber and croutons, creamy mozzarella, savory onion and tomato, and sweet berries all in a light vinegar dressing. The perfect summer salad!

• French Toast Rollups (Strawberry Cheesecake)
  Breakfast got dressed up with this one! Fold cheesecake filling and berry pieces into golden slices of French toast and dig in.

• Strawberry Spinach Salad (Homemade Dressing)
  This one’s my go-to summer side for indoor cooking and outdoor grilling. Tender greens, creamy avocado, tangy blue cheese, and candied pecans piled high with strawberries and blueberries.

• Summer Berry Fruit Salad with Easy Dressing
  Triple berry flavor boosted with a tantalizing raspberry dressing. Delicious on its own but even better with chips or crackers… or with a dollop of whipped cream for dessert!

• Very Berry Strawberry Shortcake Pancakes
  One of those recipes with strawberries in every bite! Pile fluffy buttermilk pancakes with fruit and whipped cream, then smother the stack in strawberry pancake syrup and dessert topping.

• Strawberry Pineapple Ambrosia Salad
  A modern take on a vintage favorite. Pineapple and mandarin oranges keep it tangy, marshmallows add fluff, and shredded coconut keeps the texture interesting.

Sauces and Spreads

Homemade anything has the best flavor, and nothing’s ever really too tricky to make. Whether it’s chopping berries for a quick fruit salsa or reducing them down into a thick jam, these recipes really let strawberries take center stage.

• Best Ever Homemade Strawberry Jam Recipe
  This one couldn’t be easier: fruit, sugar, a little orange juice, and a sturdy pot. The natural pectin thickens the jam right up… no extras needed!

• Strawberry Habanero Everything Spread
  The perfect balance of sweet and spicy, this pepper jelly truly goes with everything. Bagels, sandwiches, cream cheese dips, even tacos!

• Homemade Strawberry Pancake Syrup
  Delicious on any breakfast stacks, from pancakes and waffles to French toast, this one’s easy to make with just 3 ingredients.

• Strawberry Mango Salsa
  You’ll often find me shoveling this into my mouth with tortilla chips, but it’s just as tasty on fish tacos or with grilled chicken.

• Mixed Berry Jam Recipe With Pectin
  Looking for crockpot recipes using strawberries? This homemade jam couldn’t get any easier. Cook everything for a few hours, stirring occasionally, then divide it into jars.

• Simple Strawberry Syrup Recipe
  This isn’t like the basic syrup from a bottle… no, this one’s got sweet chunks of real fruit to make any bowl of ice cream even better. Sometimes I even mix it into the ice cream!

• Easy Strawberry Glaze Recipe (Cookie and Cake Icing)
  Adds extra flavor and a pop of color to all your sweet treats. Spread it over cookies and cakes or drizzle it over freshly baked muffins and scones. It’s even good on donuts!

Drink Recipes Using Strawberries

So many strawberry recipes focus on food, but what about something to sip?? Starting with a healthy breakfast and heading straight to after-dinner cocktails, there’s more than one way to make the best of that sweet berry flavor.

• Strawberry Banana Smoothie Recipe
  Our favorite breakfast drink, packed with protein and fresh fruit but still easy to make with just 5 ingredients. Each batch serves two, and it freezes well too.

• Easy Pomegranate Smoothie (Skinny Shake Recipe)
  A great detox breakfast drink that harnesses the antioxidant power of fresh pomegranates. That tart flavor is balanced with sweet strawberries, creating the most gorgeous color to boot!

• Dreamy Creamy Strawberry Milkshake Recipe
  Speckles of fresh berries and fluffy whipped cream are swirled throughout this fantastically creamy concoction. Made in minutes with only 3 ingredients.

• Spiked Strawberry Lemonade Cocktail Recipe
  The perfect summertime sip for an afternoon by the pool. It’s the perfect balance of sweet and tangy, and it goes down extra smooth too.

• Strawberry Shortcake Martini
  Rim your glasses with crushed graham crackers, then shake Cake Vodka, Whipped Vodka, amaretto, and strawberry simple syrup with ice. All the dessert flavor without the baking!

• Easy Frozen Strawberry Daiquiri Cocktail Recipe
  One of the best strawberry recipes for a girl’s night or a backyard barbecue. Sweet, frosty, and easy to sip, made with rum, lime juice, simple syrup, and frozen berries.

• Strawberry Wine and Ice Cream Float
  Forget soda… grab a bottle of strawberry wine for a boozy twist on the summertime treat. Club soda adds bubbles without watering it down, and fresh berries boost the flavor right back up.

• Strawberry Cheesecake Pudding Shots Recipe
  Is it really a party without a round of Jello shots? Take them to the next level with strawberry vodka and a layer of cheesecake pudding on top!

Strawberry Dessert Recipes

Here’s where the fun really begins! Cakes, pies, cheesecakes, cookies… there’s no shortage of treats that would look stunning in a bakery case. But it’s just as simple to craft them at home and add a personal touch yourself.

• Strawberry Shortcake Cake Recipe
  A lighter take on the classic, featuring fresh strawberries and fluffy whipped cream sandwiched between two layers of vanilla shortcake, topped with even more berries. A true showstopper!

• Strawberry Swirl Cheesecake
  Creamy, luscious, and extra sweet, this baked cheesecake is perfect for holidays, celebrations, and special occasions. And anyone can nail it…even beginner bakers.

• Easy Fresh Strawberry Pie Recipe (No Jello)
  Flaky crust and a thick, homemade fruit filling are always a winning combo. Make the most of summer strawberries with this easy pie recipe, and don’t forget the whipped cream on top.

• Strawberry Twinkie Cake Recipe
  Nestle fluffy Twinkies into strawberry cake batter before baking for a fun surprise! Fresh berry frosting ties it all together, bringing nostalgia to something new.

• Strawberry Dump Cake (5 Ingredient Recipe)
  One of the easiest strawberry dessert recipes, especially when you don’t want to overthink it. Spread pie filling in a pan, sprinkle cake mix on top, and drizzle with butter before baking.

• Copycat Olive Garden Cheesecake (with Strawberry Topping)
  Made with a shortbread crust and ricotta-cream cheese filling, this Sicilian-style cheesecake is lighter than others, so you can add plenty of strawberry topping without making it too sweet.

• Southern-Style Strawberry Shortcake
  Juicy, sweet berries and the fluffiest vanilla bean whipped cream nestled between tender, buttermilk biscuits… doesn’t get more classic than that!

• Strawberry Cake Mix Cookies with White Chocolate Chips
  These perfectly pink cookies are soft, chewy, and full of strawberries-and-creme flavor. Get a batch in the oven in minutes, thanks to a simple, box mix shortcut.

• Brownie Cupcakes Recipe with Strawberry Frosting
  Top each fudgy, brownie cupcake with a thick swirl of strawberry frosting, then nestle a chocolate-covered strawberry in the center. Talk about decadence!!

• Strawberry Bread (Ice Cream Bread Recipe)
  Whip up a quick treat with ice cream, flour, and fresh strawberries. It bakes into a moist and tender loaf that’s just as delicious plain as it is with a glaze or icing.

Individual & Single-Serve Treats

These fresh strawberry recipes are perfect for parties and potlucks, when you don’t want the hassle of slicing and serving. They’re the perfect mix-and-mingle bites that are still just as stunning at a place setting.

• Strawberry Cheesecake Bars Recipe
  Take layers of graham cracker crust, cheesecake filling, and berry topping to the next level with a spiced oatmeal crumble. Layer, bake, and slice!

• Fresh Summer Strawberry Trifle
  All the flavor of a fresh strawberry pie, but without the hassle. Layer fresh berries and homemade strawberry syrup with whipped cream and pie crust pieces made from refrigerated dough.

• Strawberry Pretzel Salad Cups
  One of the best strawberry recipes for parties, combining salty pretzel crumbs with fluffy cheesecake filling and sweet berries. Assemble a whole tray of dessert cups in just 20 minutes!

• Strawberry Cheesecake Trifle
  Layer angel food cake and juicy berries into jars with a simple vanilla cheesecake filling. This one comes together quickly with a handful of ingredients and is perfect for sharing.

• Strawberry Shortcake Tiramisu
  Combine two classic desserts into one over-the-top masterpiece. Instead of coffee, dip ladyfingers in orange juice and layer with custard cream and berries.

• Strawberry No-Bake Cheesecake In A Jar
  The perfect make-ahead treat at the end of a long day. Layer crushed shortbread cookies into jars with cheesecake filling, fresh berries, and whipped cream before chilling.

No Bake Recipes with Strawberries

When I need a make-ahead dessert that will still wow, no bake recipes always deliver. It doesn’t hurt that summer is the last time I want to turn on my oven, either!

• Strawberry Icebox Cake
  Another vintage favorite, nestling berries and graham crackers between layers of fluffy whipped cream frosting. It sets as it freezes, so it’s perfect for make-ahead.

• No-Bake Strawberry Cheesecake
  Simple, sweet, satisfying. Whole berries are covered in a Jello glaze, contrasting the tangy cheesecake layer.

• Strawberry Lemonade Cheesecake Salad
  This one is so light and refreshing, and the citrus really sings. All the flavor of a strawberry lemon cheesecake without all the effort.

• Easy Strawberry Popcorn Ball Recipe (Using Jello)
  A colorful treat that’s fun to eat! Combine melted marshmallows with strawberry Jello powder, then mix it with popcorn and sprinkles. Perfect for movie night!

• Strawberry Banana Cheesecake Salad
  Who knew a few ingredients could transform a classic flavor duo into an incredible dessert fruit salad?? Sometimes I even sneak some for breakfast.

• Hawaiian Cheesecake Salad
  Instead of the same old fruit platter, try dessert recipes using strawberries and tropical fruit. Add a creamy cheesecake pudding and watch it disappear!

• Strawberry Cheesecake Salad with Pretzels
  An even creamier take on fluff salad, with crunchy pretzels, fresh berries, and plenty of cheesecake flavor.

Ice Cream and Popsicles

Our favorite way to beat the heat is with something sweet from the freezer. Make a batch of these Frozen Strawberry Dog Treats, and your fur babies can join in on the fun!

• Strawberry Cheesecake Ice Cream (No Churn)
  Make the most luscious cheesecake ice cream, swirled with fresh strawberry sauce and crunchy bits of graham cracker… all without a fancy machine!

• Sublime Strawberry Popsicles
  The easiest of fresh strawberry recipes… just blend, pour, and freeze. The strawberry flavor is so intense, no one ever believes they’re homemade.

• 2 Ingredient Strawberry Ice Cream Recipe
  Enjoy creamy, no churn ice cream speckled with real berries, made with just 2 ingredients. 

• Scrumptious Strawberry Banana Popsicle Recipe
  It’s easy to make real fruit popsicles at home, and a little yogurt gives the creamiest texture!

• Strawberry Shortcake Ice Cream (No-Churn Recipe)
  Rich and creamy, with bits of real cake, Golden Oreos, and fresh berries in every bite.

• Strawberry Kiwi Vitamin C Ice Pops
  One of my favorite strawberry recipes for summer colds, delivering a hefty dose of vitamin C and soothing sore throats in the process!

• 2-Ingredient Strawberry Banana Ice Cream
  This one’s all fruit and naturally dairy-free. Easy to make and just fine when the kids want ice cream for breakfast.
• Strawberry Lime Yogurt Popsicles
  A fantastic flavor combo that’s tart and sweet. Yogurt makes it creamy and adds a little protein too!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Recipes appeared first on The Slow Roasted Italian.

Strawberry Ice Pops

Summertime calls for refreshing treats! Fresh fruit and ice pops are tied for number one in our book.

So, how do you take your favorites and combine them into one incredible treat? 

It actually occurred to me when I was making the balsamic reductions for our Gourmet Caprese Burger. It was so amazing I was literally licking it off the spoon.

So, I had to make a second batch, and a third too! I could not stop eating it and drizzling it on everything. That’s when it hit me… this balsamic would be fantastic in desserts!!

I immediately thought of the classic strawberry balsamic combination and decided to make popsicles.

And so these gourmet strawberry ice pops were born!

The strawberries taste more vibrant, and the berry balsamic lends itself to this ice pop perfectly. With a special ingredient to really elevate the flavors, these are definitely my new favorites.

I’m sure you will love my homemade strawberry ice pops too!

Ingredient Notes and Substitutions

• Fresh Strawberries – The base of our strawberry popsicles recipe! Fresh berries provide natural sweetness, juiciness, and a pop of red color.
  
  Frozen can be used as well… but let them thaw slightly before blending for the best texture.
  
• Sugar – To macerate the berries. Feel free to adjust the amount of sugar used if your strawberries are very sweet on their own.
  
  Honey is my favorite sugar sub for popsicles. You need some sort of sweetener to prevent them from becoming too icy!
  
• Balsamic Vinegar – Here’s where that gourmet touch comes in! I used Casa Rinaldi balsamic vinegar infused with wild forest berries and I can’t explain just how good it is.
  
  If you can’t find that exact brand, just do your best to use a very good quality balsamic. Bonus points if it’s got berries in it!
  
• Fresh Ground Black Pepper – You read that right! I incorporate some ground black pepper to add a subtle warmth and enhance the natural sweetness of the fruit.
  
  Trust me, it works!!

Tips and Tricks to Make Perfect Gourmet Popsicles

• Use the sweetest, ripest strawberries you can find.

Since this strawberry popsicles recipe relies on fresh strawberries for flavor, be sure to choose ripe, in-season berries for the best naturally sweet flavor.

If yours are on the tarter side, don’t hesitate to use more sugar to sweeten them up!

• Let the berries macerate fully.

I know it’s difficult to be patient but don’t rush the process!

Letting the strawberries sit in sugar for at least 30-60 minutes helps draw out their natural juices — making them more flavorful and easier to blend!

If you can leave them for the full hour, go for it!

• Customize the texture to suit your preferences.

If you want a smoother strawberry balsamic popsicle, blend the mixture longer until it’s silky. 

For a chunkier, almost rustic look and feel, I’ll pulse just a few times so small pieces of strawberry remain. 

Both will taste great, it just depends on what you like best!

• Freeze for at least 12 hours.

The strawberry ice pops will begin to firm up after just a few hours in the freezer, but I like to leave them for 12 hours… 24 hours is even better!

They’ll have the best texture and won’t fall apart when you remove them from the molds.

Patience really is key when it comes to making gourmet popsicles from scratch!

Prep Ahead

• Wash and hull the strawberries
• Macerate the berries

Kitchen Tools You Will Need

• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Blender – A high-powered blender is a must in every kitchen!
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Easy Ways to Customize Homemade Strawberry Ice Pops

Because the base of this strawberry popsicle recipe is fairly simple, it’s super easy to build on it! 

For some extra fruit additions, you could add some whole or chopped strawberries to the popsicle molds before adding the blended mixture — it would add texture and look even more gourmet!

Swirl in some Greek yogurt or coconut cream for a fun creamy, marbled effect, or drizzle in some sweetened condensed milk to make them richer.

Chopped dark chocolate would pair so well with the berries and balsamic too! Fresh basil is another option, or try some mint to incorporate some refreshing herbal flavor.

Storing

Although these gourmet popsicles can technically be stored in the molds, it’s best to remove them as soon as they’re frozen solid.

I usually wrap each one in some parchment paper then store in a freezer-safe container. 

Aim to enjoy them within the first 2-3 weeks for the best taste and texture!

Strawberry Popsicles Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Fruit Popsicle Recipes

Orange and Pineapple Popsicle Recipe (No Refined Sugar!)

Green Tickles: Kiwi Popsicles with Fresh Pineapple

Strawberry Kiwi Vitamin C Ice Pops

Berry Red White and Blue Popsicles

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Strawberry Ice Pops with Wild Berry Balsamic

Learn how to make gourmet Strawberry Ice Pops with wild berry balsamic for a uniquely tasty summertime treat! Made with just 4 ingredients.

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 10 popsicles

Calories 31cal

Author Donna Elick

Ingredients

• 4 cups fresh strawberries, washed and hulled about 1 ½ pounds,
• 2 tablespoons granulated sugar
• 2 tablespoons balsamic vinegar wild berry balsamic preferred
• 1/8 teaspoon fresh ground black pepper

Instructions

• MACERATE STRAWBERRIES: Place 4 cups fresh strawberries, washed and hulled in a medium bowl and sprinkle with 2 tablespoons granulated sugar. Toss to coat and let sit for 30 to 60 minutes until the strawberries release their juices.
• BLEND MIXTURE: Add the strawberries and their juices to a blender. Add 2 tablespoons balsamic vinegar and 1/8 teaspoon fresh ground black pepper. Pulse until a slightly chunky puree forms.
• FILL MOLDS: Pour the mixture evenly into popsicle molds, leaving about ¼ inch of space at the top.
• INSERT STICKS: Cover the molds with lids or aluminum foil and insert popsicle sticks.
• FREEZE: Freeze for at least 12 hours, or until completely frozen.
• SERVE: Run warm water over the outside of the molds for about 10 seconds to release the popsicles. Serve immediately.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside for a few seconds to release them easily.

Ingredient Tip: Use ripe, sweet strawberries for the best flavor. If your berries are very sweet, you can reduce the sugar slightly.

Nutrition

Serving: 1 | Calories: 31cal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 6g | Fiber: 1g | Calcium: 10mg | Iron: 1mg

Originally published July 2012, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Ice Pops with Wild Berry Balsamic appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS MEXICAN FRUIT SALAD RECIPE

• Sweet, tangy, and a little spicy all in one bite
  
• Quick to throw together with fresh, simple ingredients
  
• Perfect for parties, BBQs, or hot days
  
• Easily customizable based on what you have
  
• Way more exciting than traditional fruit salad

Mexican Fruit Salad

I served this at Sassy’s 16th birthday in little cups with packets of Tajín on the side… and people went crazy for it.

Not polite “oh this is nice” energy. Actual going-back-for-more, asking-what’s-in-it, where-did-you-get-this kind of reaction.

And it makes sense. It’s fresh, it’s juicy, and then you get that hit of lime and Tajín that completely changes everything. It wakes the whole thing up.

This Mexican fruit salad recipe looks simple (and it is!), but it’s one of those dishes that surprises people. In a very good way.

INGREDIENT NOTES 

• Grapes (Red + Green): This mix gives you both sweetness, a little tartness, and plenty of crunch.
  
• Strawberries: Add color, soft texture, and sweetness. Look for ones with ruby red color, and cut them bite-sized for easy eating.
  
• Fresh Pineapple: Brings bright acidity and balances the sweeter fruits. This is not the time for canned chunks!
  
• Mango: Sweet, soft, and a little rich. It ties everything together. The fruit should feel firm and heavy, with just a little bit of give when squeezed.
  
• Fresh Lime Juice: Essential for that fresh, citrusy pop. Bottled won’t cut it.
  
• Tajín Seasoning: The magic. Tangy, slightly spicy, and salty. Adjust the amount to taste or let everyone add their own!

VARIATIONS

Watermelon Add-In: Adds extra juiciness and a refreshing bite. Grab a seedless one to make it easy.

Cucumber Twist: Include sliced English cucumber for a slightly savory, ultra-refreshing version.

Honey-Lime: Mix honey into the lime juice if your fruit isn’t very sweet.

Spicy Kick: Add extra Tajín or a pinch of chile powder.

Tropical Mix: Slice up some kiwi or papaya for more variety.

No Heat: Skip the Tajín and use just lime juice and a pinch of salt.

Individual Cups: Perfect for parties… easy to serve and grab.

SERVING SUGGESTIONS

• Portion into small cups with extra Tajín packets on the side (just like Sassy’s party).
  
• Serve fruit Mexican salad alongside street tacos or steak fajitas.
  
• Tastes great with Grilled Tequila Lime Chicken or barbacoa.
  
• Add to a brunch spread with huevos rancheros or chilaquiles.
  
• Take this to a potluck with our Mexican Street Corn Pasta Salad.
  
• Great as a light dessert after heavier meals.
  

FRUIT SALAD MEXICAN FAQ

Fruit salads can fall flat if everything tastes the same. That’s why contrast matters. 

You want different textures, different levels of sweetness, and something to wake it all up. And that’s exactly what the lime and Tajín do here: they sharpen the flavor of the fruit instead of covering it up. 

Adding the seasoning right before serving keeps everything bright and fresh instead of watery or dull. 

Just a little patience and following the right steps will let this fruit salad with Mexican flair reach its full potential.

TOOLS NEEDED

• Large Mixing Bowl: Allows plenty of room to toss everything without crushing the fruit.
  
• Sharp Knife: For clean, even cuts.
  
• Cutting Board: Preferably with some space. There’s a good amount of fruit in this Mexican fruit salad recipe!
  
• Measuring Spoons: Helpful for controlling the Tajín.
  
• Serving Cups (Optional): Perfect for parties and portioning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Fruit Salad Recipes

Orange Honey Rainbow Fruit Salad Recipe + Video

Best Summer Fruit Salad Recipe With Vanilla Dressing

Best Ever Tropical Fruit Salad + Video

Mojito Fruit Salad

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Mexican Fruit Salad

Bright and tangy Mexican Fruit Salad combines strawberries, grapes, pineapple, and mango with fresh lime juice and a hit of Tajín seasoning.

Course Salad

Cuisine Mexican

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 cups

Calories 94cal

Author Donna Elick

Ingredients

• 2 cups red grapes about 10 ounces
• 2 cups green grapes about 10 ounces
• 2 cups strawberries about 12 ounces, hulled and halved or quartered
• 2 cups fresh pineapple diced (about 12 ounces)
• 2 large mangos diced (about 2 to 2 ½ cups)
• 1 large lime juiced (about 2 to 3 tablespoons), plus extra lime wedges for serving (optional)
• 1 1/2 to 2 teaspoons Tajín seasoning

Instructions

• PREP FRUIT: Wash and dry all fruit. Add 2 cups red grapes, 2 cups green grapes, 2 cups strawberries, 2 cups fresh pineapple, and 2 large mangos to a large mixing bowl.
• ADD LIME JUICE: Drizzle 2 to 3 tablespoons fresh lime juice over the fruit.2 cups red grapes
• SEASON: Sprinkle 1 teaspoon Tajín evenly over the fruit and gently toss to combine.
• FINISH: Sprinkle an additional ½ to 1 teaspoon Tajín over the top for extra flavor.
• SERVE: Serve immediately with lime wedges on the side if desired.

Notes

Make-Ahead: Prep the fruit up to 4 to 6 hours ahead and store covered in the refrigerator. Add lime juice and Tajín just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for 1 to 2 days. The fruit will release juices and soften over time.

Ingredient Tip: Tajín adds a tangy chili-lime flavor with mild heat. Adjust the amount based on your spice preference.

Sweetness Tip: If your fruit is not very sweet, stir 1 to 2 teaspoons honey into the lime juice before adding.

Nutrition

Serving: 1 | Calories: 94cal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 2mg | Sugar: 20g | Fiber: 2g | Calcium: 22mg | Iron: 1mg

Originally published May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mexican Fruit Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE STRAWBERRY SHORT CAKE ICE CREAM

• No ice cream maker… no problem
  
• Creamy base with real strawberry shortcake vibes
  
• Layers of soft, crunchy, and fruity in every scoop
  
• Comes together in minutes, then the freezer does the work
  
• Feels special without being complicated

Strawberry Shortcake Ice Cream

This is one of those desserts that looks like you fussed… but you absolutely did not. I love that.

You stir, fold, swirl, and walk away. That’s it.

The pound cake stays soft, the cookies keep a little crunch, and those strawberry ribbons? That’s where things get interesting.

Don’t overmix that part. Let it be a little messy. It’s supposed to look swirled, not stirred into oblivion.

Pull this homemade strawberry shortcake ice cream out after dinner and just watch… people suddenly have room for dessert.

INGREDIENT NOTES

• Heavy Cream + Sweetened Condensed Milk: This is your no-churn magic. It freezes creamy without needing an ice cream machine.
  
• Pound Cake: Soft is key. Dry cake turns a little tough in the freezer, and we’re not doing that.
  
• Golden Oreo Cookies: These add that classic strawberry shortcake crunch and a little vanilla sweetness.
  
• Fresh Strawberries: Chop them small so you get juicy bits in every bite.
  
• Strawberry Syrup: This creates those pretty ribbons and boosts the berry flavor without watering things down.

VARIATIONS

Chocolate Twist: Add white chocolate chips or a drizzle of melted chocolate between layers.

Berry Mix: Replace some of the strawberries with raspberries or blueberries.

Lemon Shortcake: Add a little lemon zest for a bright, citrusy version.

Graham Crunch: Use crushed graham crackers instead of Oreos for a more classic shortcake feel.

Strawberry Sauce Swap: Use homemade strawberry sauce instead of bottled syrup for a fresher flavor.

Lighter Version: Whip the heavy cream first, then fold in the sweetened condensed milk. The texture will be softer.

Extra Cake: Add more pound cake squares if you want strawberry shortcake ice cream that’s extra loaded and dessert-like.

SERVING SUGGESTIONS

• Top with freshly whipped cream and extra fresh strawberries.
  
• Add a drizzle of strawberry syrup or chocolate sauce.
  
• Scoop strawberry short cake ice cream into cones if you want full ice cream shop energy.
  
• Pair with our Classic Strawberry Shortcake Recipe for a full strawberry dessert spread.

STRAWBERRY SHORTCAKE ICE CREAM RECIPE FAQ

I’ve made a lot of no-churn ice creams over the years, and the biggest mistake people make is overmixing once the good stuff goes in.

You want layers. You want pockets of flavor. That swirl of strawberry syrup isn’t just for looks… it keeps bites from all tasting the same.

And when you’re adding cake, it’s all about texture. Too dry, and it turns chewy in a bad way. Soft cake absorbs just enough of that creamy base to turn into something really special.

This strawberry shortcake ice cream recipe isn’t tricky or difficult to make. It just requires care and attention.

TOOLS NEEDED

• Large Mixing Bowl or Loaf Pan: You can mix and freeze in the same dish to keep things simple.
  
• Spatula or Spoon: For folding everything together gently.
  
• Measuring Cups: Helpful for keeping the ratios right.
  
• Plastic Wrap or Lid: To cover homemade strawberry shortcake ice cream tightly and prevent ice crystals.
  
• Freezer Space: Make sure you’ve got a flat spot ready!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

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Strawberry Shortcake Ice Cream (No-Churn Recipe)

No churn Strawberry Shortcake Ice Cream is rich and creamy, with cake and berries in every bite. Prepped in 10 minutes with 6 ingredients!

Course Dessert

Cuisine American

Method Freezer

Prep Time 8 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 8 minutes minutes

Servings 6 – 8

Calories 631cal

Author Donna Elick

Equipment

• loaf pan – Be sure to use a metal loaf pan – Cold glass breaks easily, and metal will chill the ice cream faster.
• heat-resistant silicone spatula – Because it's heat resistant, I use this spatula for cooking too.
• ice cream scoop – I have several scoops in my kitchen, but this one is my favorite!

Ingredients

• 2 cups heavy cream
• 14 ounces sweetened condensed milk
• 6 ounces pound cake, cut into 1 inch cubes (about ¾ cup)
• 5 Golden Oreo cookies, crumbled
• 1 cup fresh strawberries, chopped (about 6 ounces)
• 2 tablespoons strawberry syrup

Instructions

• MIX BASE: In a large freezer-safe bowl or 2-pound loaf pan, stir together 2 cups heavy cream and 14 ounces sweetened condensed milk until smooth and fully combined.
• ADD MIX-INS: Gently stir in 6 ounces pound cake, cut into 1 inch cubes and 5 Golden Oreo cookies, crumbled.
• ADD STRAWBERRIES: Scatter 1 cup fresh strawberries, chopped over the mixture and fold gently so they are evenly distributed without clumping.
• SWIRL SYRUP: Drizzle 2 tablespoons strawberry syrup over the mixture, adding a little at a time in different spots. Gently swirl with a spoon to create ribbons without fully mixing.
• FREEZE: Cover tightly with a lid, plastic wrap, or foil. Freeze for at least 4 hours, or until the ice cream is firm.
• SERVE: Scoop and serve straight from the freezer.

Notes

Make-Ahead: This ice cream can be made up to 1 week ahead and stored in the freezer.

Storage: Store in a tightly covered freezer-safe container for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Use soft pound cake so it stays tender in the freezer and gives that classic strawberry shortcake texture.

Nutrition

Serving: 2scoops | Calories: 631cal | Carbohydrates: 67g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 321mg | Sugar: 56g | Fiber: 1g | Calcium: 268mg | Iron: 1mg

First published May 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it allows us to keep creating new recipes.

The post Strawberry Shortcake Ice Cream (No-Churn Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS STRAWBERRY BANANA SMOOTHIE RECIPE

• Ready in 5 minutes. No drama.
  
• Thick and creamy without adding ice.
  
• Made with simple, real ingredients.
  
• Sweet, fruity flavor that kids and grown-ups both go for.
  
• Easy to make ahead for a quick breakfast or snack.

Strawberry Banana Smoothie

One summer, all three of us drank this strawberry and banana smoothie every single morning for months.

It was just easy. No thinking. No fuss. I could make it half awake and still get something good on the table.

That’s how you know a recipe sticks.

After making it that many times, I can tell you… frozen strawberries are doing the heavy lifting here. They give you that thick, cold texture without watering everything down like ice does.

That’s the difference between a smoothie you tolerate and one you actually look forward to.

Simple. Reliable. And it just works.

INGREDIENT NOTES

• Orange Juice: This adds brightness and wakes up the strawberry flavor. You can use pulp-free if you want the smoothest texture.
  
• Pure Vanilla Extract: Just a small amount, but it softens the tang of the yogurt and makes the strawberry banana smoothie drink taste a little fuller.
  
• Plain Yogurt: Regular plain yogurt keeps the texture creamy without making it overly rich. Greek yogurt will work too, but it makes the smoothie thicker and tangier.
  
• Bananas: Ripe bananas are best here since they bring the natural sweetness. Spotty bananas are perfect.
  
• Frozen Strawberries: These do the heavy lifting for texture. Use frozen, not fresh, if you want that thick smoothie-shop consistency.

VARIATIONS

Flavor Boost: Swap the plain yogurt with strawberry or strawberry-banana yogurt.

Extra Citrus: Add a little more orange juice for a looser texture and brighter flavor.

Lighter Strawberry Flavor: Reduce the strawberries slightly if you want the banana flavor to come through more.

Sweeter Blend: Use very ripe bananas if you want more sweetness without adding anything else. Otherwise, a drizzle of honey or maple syrup will do the trick!

Extra Creamy: Use milk (dairy or non-dairy) in place of the orange juice.

Smoothie Pops: Pour the blended drink into popsicle molds for an easy frozen treat.

SERVING SUGGESTIONS

• Pour this strawberry banana smoothie drink into chilled glasses and enjoy with our Make Ahead Oven Baked French Toast.
  
• Serve alongside Bacon Egg and Cheese Breakfast Bombs for a grab-and-go breakfast that actually fills you up.
  
• Pair with our Almond Blueberry Breakfast Cake when brunch needs something easy that still feels a little bit special.
  
• Add this to a breakfast spread with Sausage Egg and Cheese Breakfast Sliders.
  
• Sip a strawberry banana smoothie as an afternoon pick-me-up with our Easy Banana Coffee Cake Muffins with Pecans.
  
  Love using fresh strawberries? Our Strawberry Recipes page is your go-to for every delicious way to enjoy them — from smoothies and desserts to savory spreads and more.

STRAWBERRY AND BANANA SMOOTHIE FAQ

I’ve made enough smoothies over the years to know the difference between a good one and one that tastes like cold fruit paste.

This one lands right in that sweet spot. Thick, but still sippable. Creamy, but not heavy.

And the real trick is using frozen strawberries instead of ice. Ice just waters things down and dulls the flavor.

Frozen fruit keeps everything cold and gives you that smooth, almost milkshake texture without messing with the taste.

That matters. Especially with a recipe this simple, where every ingredient is pulling its weight.

Once you know how to make a strawberry banana smoothie just right, that blender will live on the counter.

TOOLS NEEDED

• Blender: A good blender makes quick work of the frozen fruit.
  
• Measuring Cups and Spoons: Helpful so the balance stays right.
  
• Knife: Just for peeling and breaking up the bananas if needed.
  
• Glasses or Mason Jars: Pour and serve your strawberry banana smoothie right away, or stash it in the fridge for later.

Enjoy!

With love, from our simple kitchen to yours.

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Strawberry Banana Smoothie (5 Ingredients)

This Strawberry Banana Smoothie is one of our favorite breakfast drinks! A power-packed shake loaded with OJ, yogurt, and fresh fruit.

Course Breakfast

Cuisine American

Method Blender

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 280cal

Author Donna Elick

Equipment

• blender

Ingredients

• 1/2 cup orange juice
• 1/2 teaspoon pure vanilla extract
• 1 cup plain yogurt
• 2 medium bananas, peeled
• 3 cups frozen strawberries about 16 ounces

Instructions

• ADD INGREDIENTS: Add 1/2 cup orange juice, 1/2 teaspoon pure vanilla extract, 1 cup plain yogurt, 2 medium bananas, peeled, and 3 cups frozen strawberries to a blender.
• BLEND: Blend on high speed for 30 to 60 seconds until the smoothie is completely smooth and creamy, with no chunks remaining.
• SERVE: Pour into glasses and serve immediately.

Notes

Make-Ahead: Smoothies are best made fresh, but you can blend and refrigerate for up to 24 hours. Stir or shake before serving.

Storage: Store in a sealed jar or container in the refrigerator for up to 1 day.

Freezing: Freeze in an airtight container for up to 1 month. Thaw slightly and stir or re-blend before serving.

Ingredient Tip: Frozen strawberries give the smoothie a thick, cold texture without needing ice.

Nutrition

Serving: 1 | Calories: 280cal | Carbohydrates: 56g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 60mg | Sugar: 36g | Fiber: 8g | Calcium: 196mg | Iron: 1mg

Originally published September 2011, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Strawberry Banana Smoothie Recipe (5 Ingredients) appeared first on The Slow Roasted Italian.

Strawberry Popsicles

The last thing I want to do in the summer is spend time at my oven or stove. I need to cool off, not stand in a hot kitchen.

That’s why I wanted to teach you all how to make strawberry popsicles that are no frills, no fuss, but so delicious — and with only berries, sugar, and lemon juice!

So summer is all about no-bake desserts, which very often turns into a popsicle palooza. They’re just so easy and so scrumptious when you can use ripe, seasonal fruit! 

Raspberries, kiwis, cantaloupe, pineapples and oranges… they’re all fair game for ice pops in my house. To be honest, so is coffee!

But you just can’t beat the classics, and nothing screams summer treat to me like simple strawberry popsicles.

Ingredient Notes and Substitutions

• Strawberries – Ripe, dark red berries are ideal for these ice pops. They have tons of juice, are easy to blend, and create the most gorgeous color!
  
  That’s not to say you can’t use frozen strawberries. You totally can! You’ll just want to let them thaw for a bit before blending so you don’t burn out your blender’s motor.
  
  Frozen fruit also tends to make homemade popsicles more watery, so overall, I recommend using fresh fruit whenever possible.
  
• Sugar – Just two tablespoons of white granulated sugar should be all you need for 10 homemade strawberry popsicles!
  
  Letting those berries macerate in the sugar really helps to bring out their natural sweet-and-tart flavor and aroma.
  
  You can start macerating the berries up to 24 hours in advance.
  
• Lemon Juice – Why lemon juice? Well, that little bit of acidity goes a long way!
  
  It balances out the sugar, matches the natural tartness of the strawberries, and just adds an overall bright taste that makes these pops taste amazingly refreshing!
  
  You could also use lime or even orange juice.

Tips and Tricks to Make Homemade Strawberry Popsicles

• Make them a little sweeter than you like.

Did you know that food tastes less sweet when it’s cold? It’s a thing!

Our taste buds are less receptive to cold food. So even if something tastes perfectly sweet when you’re mixing it up, you’re likely to find it not sweet enough once it’s frozen.

That’s why I recommend tasting your blended berries for sweetness before freezing. If it’s not sweet enough for you, it’ll definitely taste too bland once it’s frozen.

Add just a touch more sugar than you think you need, and your strawberry fruit popsicles will end up perfect!

• Best practices for using popsicle molds.

It’s easy to automatically fill all of the molds to the brim with your yummy berry concoction, but remember that liquid expands while it freezes!

So leave about ¼-inch of space in each mold to make sure they don’t spill over.

And there’s nothing more annoying than a lopsided popsicle stick! Keep those sticks in place with a little aluminum foil layered between the mold’s top and bottom.

This extra step will also make sure the tops don’t freeze to the popsicle, which is always a huge pain to thaw and peel off!

• Want a more intense flavor?

Because the ingredients are simple and natural, homemade strawberry popsicles are a lot more subtle than some of those store-bought ice pops!

Get a more concentrated flavor by adding strawberry jam or syrup to the blender — or swirled right into the molds!

Prep Ahead

• Chop the strawberries

Kitchen Tools You Will Need

• Ice Pop Mold – Silicone molds are great! This one comes with reusable sticks too.
• Blender – A high-powered blender is a must in every kitchen!

Bonus Flavor Ideas

Sweet and tangy strawberries taste so, so good with so many other fruits! Add bananas, raspberries, blueberries, blackberries, kiwi… literally anything fruit to these pops, and they’ll be a hit.

Either blend them up along with the berries or chop them into chunks and mix them in for texture.

Not into pairings? You can adapt this recipe to feature any of the above fruits and get amazing results.

And speaking of texture, I’ve also seen some really interesting fruit popsicles that use brown sugar instead of white to get a little extra variety in there!

So if you love the deep, caramel-like sweetness of brown sugar, that’s worth a try too.

Storing Strawberry Fruit Popsicles

Once frozen, wrap your strawberry popsicles in parchment paper or place them into separate baggies. Then, add all of those to a larger gallon-sized bag for maximum freshness. 

You can store them for months this way. And, it frees up your popsicle mold for a new batch!

Strawberry Popsicle Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Popsicle Recipes

Blueberry Popsicles (with Yogurt)

Berry Red White and Blue Popsicles

Banana Split Popsicles

Coffee Popsicles (Rocket Pops!)

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Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

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Sublime Strawberry Popsicles

These Strawberry Popsicles are a simple blend of fresh strawberries, a squeeze of lemon, and just enough sugar for a soft, scrumptious bite!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 popsicles

Calories 39cal

Author Donna Elick

Ingredients

• 2 pounds fresh strawberries, washed, hulled, and halved (about 5 cups)
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice

Instructions

• MACERATE STRAWBERRIES: Place 2 pounds fresh strawberries, washed, hulled, and halved in a medium bowl. Sprinkle with 2 tablespoons granulated sugar and toss to coat. Let the strawberries sit for about 30 minutes until they release their juices.
• BLEND FRUIT: Transfer the strawberries and their juices to a blender or food processor. Add 2 tablespoons fresh lemon juice and blend until the mixture is smooth and fully pureed.
• FILL MOLDS: Pour the strawberry mixture evenly into popsicle molds, leaving about ¼ inch of space at the top of each mold.
• INSERT STICKS: Cover the molds with their lids or aluminum foil and insert popsicle sticks.
• FREEZE: Place the molds in the freezer and freeze for at least 4 hours, or until completely frozen. For the firmest popsicles, freeze for up to 24 hours.
• SERVE: To release the popsicles, run warm water over the outside of the molds for about 10 seconds and gently pull the popsicles out.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for a few seconds to release them easily.

Ingredient Tip: Ripe, bright red strawberries will give these popsicles the sweetest flavor and best color.

Nutrition

Serving: 1 | Calories: 39cal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 7g | Fiber: 2g | Calcium: 15mg | Iron: 1mg

Originally published June 2012, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sublime Strawberry Popsicles appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SPINACH STRAWBERRY SALAD

• Sweet, savory, creamy, and crunchy in every bite
  
• Homemade candied pecans take it to another level
  
• Bright homemade vinaigrette ties everything together
  
• Perfect for spring and summer gatherings
  
• Beautiful enough for holidays or dinner parties

Strawberry Spinach Salad

There are salads that quietly sit on the table… and then there are the ones people keep coming back to.

Strawberry spinach salad is definitely the second kind.

It’s the combination that makes it work: sweet berries, creamy avocado, sharp blue cheese, and those warm candied pecans that bring just a little bit of indulgence to the bowl.

Then the dressing pulls everything together with a bright tang that keeps the whole thing feeling fresh instead of heavy.

I’ve served this at everything from holiday dinners to backyard cookouts, and every single time someone asks for the recipe. That’s usually how you know a salad is worth keeping! I also make this easy salad all the time!

If strawberries are your thing, don’t miss our full Strawberry Recipes collection — it’s packed with the best sweet, savory, and totally crave-worthy ways to use fresh strawberries all season long.

INGREDIENT NOTES

• Baby Spinach: Tender leaves that hold dressing well without becoming heavy.
  
• Fresh Strawberries: Bring natural sweetness and bright color.
  
• Blueberries: Add juicy pops of flavor throughout the spinach strawberry salad.
  
• Avocado: Adds creamy richness that balances the tangy dressing.
  
• Blue Cheese: Provides bold flavor contrast against the sweet fruit.
  
• Candied Pecans: Buttery, crunchy, and lightly sweet… they elevate the entire salad.

VARIATIONS

Goat Cheese Version: Replace blue cheese with goat cheese for a milder flavor.

Feta Swap: Use crumbled feta for a salty, Mediterranean twist.

Chicken Spinach Salad: Add grilled chicken to make it a full meal.

Walnut Version: Substitute candied or toasted walnuts for the pecans.

Balsamic Dressing: Swap the white wine vinaigrette for a balsamic reduction.

SERVING SUGGESTIONS

• Perfect with pasta dishes.
  
• Serve alongside grilled chicken or steak.
  
• Great for Easter or spring brunch.
  
• Pair with roasted chicken.
  
• Enjoy with crusty bread for a light meal.

STRAWBERRY SPINACH SALAD RECIPE FAQ

Great salads rely on contrast. Sweet fruit, creamy elements, crunchy toppings, and bright dressing all working together to keep every bite interesting.

The secret to this spinach strawberry salad recipe is the candied pecans. They add warmth and texture that balance the cold, fresh ingredients beautifully.

Letting the salad chill briefly before serving also allows the dressing to lightly coat the spinach without wilting the leaves too much.

It’s a small step that creates balance and makes this the best spinach salad recipe!

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room for tossing spinach strawberry salad.
  
• Small Skillet: For making the candied pecans.
  
• Mason Jar: For the dressing. A bowl and whisk work too.
  
• Cutting Board: Something sturdy that won’t slide around on the counter.
  
• Sharp Knife: Makes prep easy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

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Strawberry Spinach Salad (Homemade Dressing)

Make Strawberry Spinach Salad with sweet berries, creamy avocado, candied nuts, and a tangy dressing for the best spring or summer side dish!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 279cal

Author Donna Elick

Equipment

• silicone baking mat OR
• parchment paper
• medium skillet
• heat-resistant silicone spatula

Ingredients

Candied Pecans

• 1 tablespoon unsalted butter
• 1 tablespoon packed light brown sugar
• 1/2 cup pecan halves
• Pinch kosher salt

Dressing

• 2 tablespoons granulated sugar
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika

Salad

• 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces
• 1/4 medium red onion, thinly sliced
• 1 quart fresh strawberries, hulled and quartered about 1 pound
• 1/2 cup fresh blueberries about 2 ½ ounces
• 1/2 medium avocado, pitted and cut into bite-sized pieces
• 2.5 ounces blue cheese crumbles about ½ cup

Instructions

• PREP COOLING SURFACE: Place a silicone baking mat or a sheet of parchment paper on the countertop or a baking sheet. This will be used to cool the candied pecans.
• MAKE CANDIED PECANS: In a small skillet over medium heat melt 1 tablespoon unsalted butter. Add 1/2 cup pecan halves, 1 tablespoon packed light brown sugar, and a Pinch kosher salt. Stir constantly with a silicone spatula until the sugar melts and coats the pecans, about 3 to 5 minutes.
• COOL PECANS: Transfer the pecans to the prepared parchment or silicone mat. Spread them out and separate the pieces so they cool without sticking together. Allow them to cool completely.
• MAKE DRESSING: In a mason jar or small bowl combine 2 tablespoons granulated sugar, 1/4 cup extra virgin olive oil, 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic, minced , 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon paprika. Seal and shake or whisk until fully combined.
• COMBINE SALAD: In a large serving bowl add 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces, 1/4 medium red onion, thinly sliced, 1 quart fresh strawberries, hulled and quartered, and 1/2 cup fresh blueberries.
• ADD DRESSING: Pour about half of the dressing over the salad and gently toss until the spinach and fruit are lightly coated.
• FINISH SALAD: Top the salad with 1/2 medium avocado, pitted and cut into bite-sized pieces, 2.5 ounces blue cheese crumbles, and the cooled candied pecans.
• CHILL: Refrigerate the salad for about 15 minutes before serving to allow the flavors to blend.
• SERVE: Serve with the remaining dressing on the side.

Video

Notes

Make-Ahead: Prepare the candied pecans and dressing up to 2 days ahead. Store them in separate airtight containers in the refrigerator.

Storage: Store leftover salad in the refrigerator for up to 1 day. The spinach will soften once dressed.

Reheating: Not applicable. This salad is best served chilled.

Ingredient Tip: If the dressing thickens in the refrigerator, let it sit at room temperature for a few minutes and shake well before using.

Variation: Mozzarella, feta, or goat cheese are delicious substitutes for blue cheese.

Nutrition

Serving: 1 | Calories: 279cal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 279mg | Sugar: 16g | Fiber: 7g | Calcium: 89mg | Iron: 2mg

Originally published May 2016, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Spinach Salad (Homemade Dressing) + Video appeared first on The Slow Roasted Italian.

Banana Berry Popsicles

After enjoying such fantastic frozen treats in New Orleans, we knew we wanted to share Munchkin’s new favorite ice pop with you!

She’s crazy about anything banana — and especially if sweet, fresh berries are involved.

I’ve been making my fair share of smoothies and ice cream lately, but nothing beats banana berry popsicles on a hot summer day!

It’s a super helpful way to use up ripe bananas when it’s too hot to turn on the oven for muffins or bread, and I love how healthy they are too.

Rich, creamy yogurt mixed with mashed bananas and swirled with sweet berries… you can easily say “yes” to ice cream for breakfast!

We can’t get enough of this banana berry ice pop recipe, and I know you’ll love it too.

Ingredient Notes and Substitutions

• Bananas – The riper they are, the sweeter your banana berry ice pops will be! The peels should be completely yellow and covered in brown freckles but still pretty firm.
  
  Avoid overly ripe bananas — when the peels are covered in large spots or completely brown and mushy. If there’s still some green on the peel, they need more time to ripen.
  
• Plain Yogurt – A creamy base that really lets the natural fruit flavor shine. Greek yogurt would work too, though it will be a bit thicker.
  
• Honey – For a touch of sweetness and to help keep the banana berry popsicles soft and creamy instead of icy and hard to eat.
  
• Blueberries – Remove any lingering stems from the berries before rinsing and drying. Pick out any shriveled or overly mushy berries before mashing.
  
• Raspberries – Look for plump berries with a deep color. They shouldn’t be shriveled or have any pale/yellowed bumps.
  
  Pick through the berries and remove any leaves, then give them a quick rinse and air dry on a paper towel.
  
• Strawberries – These should be plump and colorful as well. The deeper the color, the sweeter they will be. Avoid any that are very pale or have lots of white/yellow at the top.
  
  Pluck or slice off the leafy tops, then cut them into flat slices so they freeze evenly.

Tips and Tricks to Make Perfect Banana Yogurt Popsicles

• Mash the blueberries separately.

All you really need to do is press on each one until it bursts open so they are easier to bite into once frozen. No need to overly mash or purée them.

Do this in a separate bowl from the bananas and yogurt — you want to swirl them through the creamy mixture, not blend it all together.

• Add the berries to the popsicle molds first.

If you add them last, they’ll end up at the bottom of your banana yogurt popsicles once you turn them upright.

Spoon the yogurt mixture on top, then tap the molds on the counter so the yogurt fills in any gaps.

• Layer the ingredients for a more consistent texture.

Add a little yogurt mixture to each mold, then a handful of berries, and then more yogurt. Finish with a few more berries before tapping on the counter.

This will help the fruit sink into the yogurt layers and spread out a bit so you don’t end up with only yogurt at the base of your banana berry popsicles.

Prep Ahead

• Smash blueberries
• Slice strawberries

What You’ll Need for This Recipe

• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Different Flavors to Try

Make your banana berry yogurt pops even sweeter with flavored yogurt! Vanilla would be perfect and wouldn’t change the overall color, while coconut milk yogurt is a fantastic dairy-free option.

But you can really amp up the berry flavor with strawberry, blueberry, or mixed berry yogurt.

I know kids can sometimes be picky, so feel free to stick with one berry at a time if you’d like. And if textures are a problem, blend everything together for all of the flavor in a smoother consistency.

Personally, I like a little zing with my berries, so sometimes I’ll sneak in some lemon zest or use a lemon yogurt instead. Lime would be yummy too!

Storing Banana Berry Yogurt Pops

Once they are frozen solid, remove homemade banana yogurt popsicles from the molds and wrap each in a piece of parchment paper.

Stack them in a freezer-safe storage bag or airtight container, then store them in the coldest part of your freezer for 1-2 months.

Banana Berry Ice Pops FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Print

Banana Berry Popsicles

Make Banana Berry Popsicles with yogurt and mashed banana swirled with your favorite berries. A naturally sweet and healthy dessert!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 (4 ounce molds)

Calories 62cal

Author Donna Elick

Ingredients

• 2 1/2 large ripe bananas
• 1 1/2 cups plain yogurt
• 1 tablespoon honey
• 1/4 cup blueberries, smashed
• 1/4 cup raspberries
• 8 strawberries, sliced

Instructions

• MASH BANANAS: In a large mixing bowl, mash 2 1/2 large ripe bananas with a fork until mostly smooth.
• MIX BASE: Add 1 1/2 cups plain yogurt and 1 tablespoon honey to the mashed bananas. Stir until well combined and creamy.
• ADD BLUEBERRIES: Stir in 1/4 cup blueberries, smashed and gently swirl them through the banana yogurt mixture.
• FILL MOLDS: Evenly distribute 1/4 cup raspberries and 8 strawberries, sliced into 10 popsicle molds.
• POUR MIXTURE: Pour the banana yogurt mixture into the molds, filling each one nearly to the top. Tap the molds gently on the counter to release air bubbles and help the mixture settle.
• FREEZE: Insert popsicle sticks, cover, and freeze for at least 4 hours or until fully frozen.
• SERVE: Remove popsicles from molds and serve immediately.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for 10 to 15 seconds to release them easily.

Ingredient Tip: Very ripe bananas provide the best natural sweetness and help create a creamy texture without needing extra sugar.

Nutrition

Serving: 1 | Calories: 62cal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Sugar: 8g | Fiber: 1g | Calcium: 49mg | Iron: 1mg

Originally published July 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link, your price will remain the same, and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Banana Berry Popsicles appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE FRENCH TOAST ROLL UPS WITH CREAM CHEESE

• Crispy outside, creamy center
  
• Quick enough for mornings, special enough for brunch
  
• Kid-friendly but not childish
  
• Uses simple pantry ingredients
  
• Easy to prep ahead

French Toast Roll Ups

I mean… just look at these beauties!! They look like something you’d order out for a special occasion. But trust me, they’re not.

This is just bread, cream cheese, strawberries, and a little patience with a rolling pin. That’s it. 

All the magic is inside these strawberry French toast roll ups: warm cream cheese, jammy berries, soft bread soaking up that cinnamon egg mixture. It’s familiar, but better. Comfortable, but special.

Don’t overfill them. Don’t rush the browning. Let the butter do the work. They cook quickly, so each batch is ready in about 15 minutes.

Serve them hot, dust them generously… And don’t expect any leftovers!

INGREDIENT NOTES

• White Sandwich Bread: Soft bread rolls up the best. Fancy bread tends to fight back.
  
• Cream Cheese: Full-fat blocks melt smoothly and give that classic cheesecake feel.
  
• Strawberry Jam: Adds sweetness and helps bind the French toast roll ups cream cheese filling.
  
• Fresh Strawberries: Finely chopped so they don’t tear through the bread.
  
• Eggs & Milk: To make the custard coating. Bring the eggs to room temperature first for a smoother, more cohesive mixture.
  
• Cinnamon: Just enough warmth without turning this into dessert-dessert.

VARIATIONS

Blueberry Cheesecake: Swap strawberries (and jam) for blueberries.

Raspberry: Another berry swap! These are tart and rich, a great contrast with cream cheese.

Chocolate Chip: Sprinkle a few mini chips into the filling.

Lemon: Add lemon zest to the cream cheese for brightness.

Buttery Brioche: Use sandwich slices of brioche instead of white bread.

Cinnamon Sugar: Skip the powdered sugar and coat French toast roll ups in cinnamon sugar while hot.

No Jam: Just fresh berries and cream cheese for a lighter bite.

SERVING SUGGESTIONS 

• Dust strawberry cheesecake French toast roll ups with powdered sugar.
  
• Top with a drizzle of maple syrup or chocolate sauce.
  
• Serve with crisp bacon or sausage links.
  
• Add fresh fruit (or fruit salad) on the side.
  
• Pair with scrambled eggs or breakfast potatoes for balance.
  

STRAWBERRY FRENCH TOAST ROLL UPS FAQ

This French toast roll ups cream cheese recipe works because of structure and moisture control.

Flattening the bread breaks down the crumb so it rolls instead of cracking. Cream cheese melts but doesn’t liquefy, which keeps the filling where it belongs. 

The egg mixture coats the outside only, creating a custardy shell that browns quickly in butter.

Cooking seam-side down first seals the roll before the filling warms. That matters! And using medium heat gives the inside time to heat without burning the outside.

It’s not complicated. It’s just smart sequencing.

TOOLS NEEDED 

• Large Nonstick Skillet or Griddle: Even browning matters when making French toast roll ups!
  
• Rolling Pin: Flattens bread slices so they roll cleanly.
  
• Shallow Bowl: Easy dipping, no mess.
  
• Whisk: Make a smooth custard without any streaks.
  
• Spatula or Tongs: For gentle turning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy French Toast Recipes

Make Ahead Oven Baked French Toast Recipe + Video

Easy Air Fryer French Toast (10 Minute Recipe)

Easy Sheet Pan French Toast

French Toast Casserole (Pumpkin Pie)

Print

Strawberry Cheesecake French Toast Roll-Ups

These French Toast Roll Ups are stuffed with berry cheesecake filling and browned to perfection for the sweet breakfast of your dreams!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 -3

Calories 761cal

Author Donna Elick

Ingredients

• 9 slices white sandwich bread
• 2 ounces softened cream cheese
• 2 tablespoons strawberry jam
• 5 fresh strawberries, hulled and finely chopped
• 2 large eggs
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter
• 1/4 cup powdered sugar for serving
• Maple syrup for serving

Instructions

• PREP PAN: Heat a large nonstick skillet or griddle over medium heat. Add 3 tablespoons unsalted butter and let melt, swirling to coat the pan.
• MIX CUSTARD: In a shallow bowl, add 2 large eggs, 1 tablespoon milk, 1 teaspoon pure vanilla extract, and 1 teaspoon ground cinnamon. Whisk until fully combined and smooth.
• PREP BREAD: Using a rolling pin, flatten 9 slices white sandwich bread until thin. Trim off the crusts.
• FILL AND ROLL: Spread about ½ teaspoon of 2 ounces softened cream cheese onto one short edge of each bread slice. Top with a small spoonful of 5 fresh strawberries, hulled and finely chopped and a drizzle of the 2 tablespoons strawberry jam. Roll the bread up tightly, seam-side down.
• DIP: Dip each roll-up into the egg mixture, turning to coat all sides lightly.
• COOK: Place roll-ups seam-side down in the hot skillet. Cook for 2 to 3 minutes per side, turning gently, until golden brown on all sides and warmed through.
• SERVE: Transfer to plates. Dust with 1/4 cup powdered sugar and drizzle with Maple syrup. Serve warm.

Notes

Make-Ahead: You can assemble the roll-ups up to 12 hours ahead. Store covered in the refrigerator and dip in egg mixture just before cooking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 325°F oven for about 10 minutes, until warmed through. Avoid the microwave, it softens the bread.

Freezing: Freeze cooked roll-ups for up to 2 months. Reheat from frozen in the oven at 350°F for 12 to 15 minutes.

Ingredient Note: Full-fat cream cheese gives the richest cheesecake flavor and melts smoothly inside the roll-ups.

Nutrition

Serving: 1 | Calories: 761cal | Carbohydrates: 90g | Protein: 19g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 260mg | Sodium: 710mg | Sugar: 34g | Fiber: 4g | Calcium: 326mg | Iron: 5mg

Originally published February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post French Toast Rollups (Strawberry Cheesecake) appeared first on The Slow Roasted Italian.