I made Frozen Strawberry Popsicles using just strawberries, a splash of citrus, and a little-known pantry staple that helps them set.
I still get kinda giddy thinking about these Strawberry Fruit Bars. I grabbed a big bowl of fresh strawberries and a splash of fresh lemon juice and thought, what if this just became my new go to for hot afternoons.
It looks simple, but there’s a surprise in the flavor that makes you stop and wonder where that came from, like those Frozen Strawberry Popsicles you get from the stand but somehow better. I’m always testing Fruit Popsicle Recipes, and this one made me pause, because it feels familiar yet it sneaks up on you.
You gotta try it, just to see.
Ingredients
- Strawberries: juicy, high in vitamin C and fibre, give a bright sweet and tart flavor
- Granulated sugar or honey: mostly sweetness and quick carbs, not much vitamins, sorry
- Lemon juice: bright acidic tang, it’s high in vitamin C, balances the sweetness
- Pinch of salt: tiny bit wakes the flavors, you wouldn’t taste saltiness much
- Vanilla extract: gives a warm aroma, makes things taste richer, very subtle
- Water or coconut water: optional to thin, coconut adds tiny electrolytes, less flavour
- Lemon zest: concentrated citrus oils, big aroma punch, great for brightness without more acid
Ingredient Quantities
- 1 1/2 pounds fresh strawberries, hulled and roughly chopped (about 4 cups)
- 1/3 cup granulated sugar or honey
- 2 tablespoons fresh lemon juice
- 1/4 cup water or coconut water optional to thin
- Pinch of fine sea salt
- 1 teaspoon vanilla extract optional
- 1 tablespoon lemon zest optional
How to Make this
1. Rinse and hull 1 1/2 pounds strawberries, roughly chop them and toss into a bowl with 1/3 cup granulated sugar or honey, 2 tablespoons fresh lemon juice and a pinch of fine sea salt; let sit 15 to 30 minutes so the berries macerate and release their juices.
2. If you used honey and it’s thick, warm it a few seconds so it mixes easier, or if you want the sugar to dissolve quicker stir vigorously until mostly dissolved.
3. Transfer the macerated strawberries into a blender or food processor, add 1/4 cup water or coconut water if you want a thinner pourable consistency, plus 1 teaspoon vanilla extract and 1 tablespoon lemon zest if using.
4. Pulse or blend until smooth, or just a few quick pulses if you like little chunks of fruit; taste and adjust sweetness or lemon, add another tiny pinch of salt if it tastes flat.
5. For ultra smooth bars, press the puree through a fine mesh sieve to remove seeds and extra pulp, or skip this step if you’re fine with texture and saving time.
6. If you want chunks in your bars, reserve about 1/2 cup of the chopped strawberries before blending and fold them into the puree now.
7. Pour the mixture into popsicle molds or small freezer-safe containers, leave a little headroom for expansion, tap molds on the counter to pop air bubbles.
8. Insert sticks; if your molds don’t hold sticks in place, freeze the bars 1 to 2 hours until edges set, then push in sticks and continue freezing.
9. Freeze 4 to 6 hours or overnight until fully solid. To unmold, run the outside of the molds under warm water for 10 to 20 seconds and gently pull the bars free.
10. Store extras in an airtight freezer bag or container up to 2 weeks for best flavor, and don’t worry if they’re a bit icy at first, they soften a tad after a minute at room temp and taste amazing.
Equipment Needed
1. Large mixing bowl, for tossing the chopped strawberries with sugar or honey so they macerate
2. Cutting board and a sharp paring knife, to hull and roughly chop the berries (try not to crush them)
3. Measuring cups and spoons, for the sugar/honey, lemon juice, water and vanilla
4. Blender or food processor, to puree the macerated fruit (pulse if you want chunks)
5. Fine mesh sieve, optional but great if you want an ultra smooth texture — pushes out seeds and extra pulp
6. Rubber spatula, to scrape the puree from the blender and fold in reserved berry pieces
7. Popsicle molds or small freezer safe containers, leave a little headroom for expansion
8. Popsicle sticks or reusable sticks, plus something to hold them straight if your mold won’t do it
9. Small microwave safe bowl or saucepan, for warming thick honey a few seconds so it mixes easier
FAQ
Strawberry Fruit Bars Recipe Substitutions and Variations
- For 1/3 cup granulated sugar or honey: use 1/4 to 1/3 cup maple syrup or agave nectar; they’re liquid so cut back on any extra thin liquid a bit
- For 2 tablespoons fresh lemon juice: swap in 2 tablespoons fresh lime juice, or 1 tablespoon apple cider vinegar if you dont have citrus
- For 1/4 cup water or coconut water: use 1/4 cup orange or apple juice to thin and add sweetness, or chilled green tea for a milder flavor
- For 1 1/2 pounds fresh strawberries: use 1 1/2 pounds frozen strawberries, thawed and drained, or a berry mix (strawberries plus raspberries) for brighter tang
Pro Tips
1) Let the berries sit longer than you think, like 30 to 60 minutes, especially if they arent super ripe. It pulls out more juice and concentrates flavor, and if you used honey warm it just a few seconds so it mixes easier.
2) Want silkier bars? Push the puree through a fine mesh or run it in a high speed blender longer, that gets rid of seeds and grit. If you actually prefer bits of fruit, save about half a cup of chopped berries and fold them in at the end, your texture stays interesting.
3) To cut down on icy, grainy texture add a small humectant: 1 tablespoon light corn syrup or a teaspoon of neutral alcohol for adult-only pops will help keep them softer straight from the freezer. Sugar type matters too, so taste and tweak before you freeze.
4) Storage and unmolding hacks: freeze flat in a single layer so they dont stick together, then stack in an airtight bag with as much air out as possible. When you need one, a few seconds of warm water on the outside of the mold usually releases it without melting the whole thing.
Strawberry Fruit Bars Recipe
I made Frozen Strawberry Popsicles using just strawberries, a splash of citrus, and a little-known pantry staple that helps them set.
4
servings
121
kcal
Equipment: 1. Large mixing bowl, for tossing the chopped strawberries with sugar or honey so they macerate
2. Cutting board and a sharp paring knife, to hull and roughly chop the berries (try not to crush them)
3. Measuring cups and spoons, for the sugar/honey, lemon juice, water and vanilla
4. Blender or food processor, to puree the macerated fruit (pulse if you want chunks)
5. Fine mesh sieve, optional but great if you want an ultra smooth texture — pushes out seeds and extra pulp
6. Rubber spatula, to scrape the puree from the blender and fold in reserved berry pieces
7. Popsicle molds or small freezer safe containers, leave a little headroom for expansion
8. Popsicle sticks or reusable sticks, plus something to hold them straight if your mold won’t do it
9. Small microwave safe bowl or saucepan, for warming thick honey a few seconds so it mixes easier
Ingredients
1 1/2 pounds fresh strawberries, hulled and roughly chopped (about 4 cups)
1/3 cup granulated sugar or honey
2 tablespoons fresh lemon juice
1/4 cup water or coconut water optional to thin
Pinch of fine sea salt
1 teaspoon vanilla extract optional
1 tablespoon lemon zest optional
Directions
- Rinse and hull 1 1/2 pounds strawberries, roughly chop them and toss into a bowl with 1/3 cup granulated sugar or honey, 2 tablespoons fresh lemon juice and a pinch of fine sea salt; let sit 15 to 30 minutes so the berries macerate and release their juices.
- If you used honey and it's thick, warm it a few seconds so it mixes easier, or if you want the sugar to dissolve quicker stir vigorously until mostly dissolved.
- Transfer the macerated strawberries into a blender or food processor, add 1/4 cup water or coconut water if you want a thinner pourable consistency, plus 1 teaspoon vanilla extract and 1 tablespoon lemon zest if using.
- Pulse or blend until smooth, or just a few quick pulses if you like little chunks of fruit; taste and adjust sweetness or lemon, add another tiny pinch of salt if it tastes flat.
- For ultra smooth bars, press the puree through a fine mesh sieve to remove seeds and extra pulp, or skip this step if you're fine with texture and saving time.
- If you want chunks in your bars, reserve about 1/2 cup of the chopped strawberries before blending and fold them into the puree now.
- Pour the mixture into popsicle molds or small freezer-safe containers, leave a little headroom for expansion, tap molds on the counter to pop air bubbles.
- Insert sticks; if your molds don't hold sticks in place, freeze the bars 1 to 2 hours until edges set, then push in sticks and continue freezing.
- Freeze 4 to 6 hours or overnight until fully solid. To unmold, run the outside of the molds under warm water for 10 to 20 seconds and gently pull the bars free.
- Store extras in an airtight freezer bag or container up to 2 weeks for best flavor, and don't worry if they're a bit icy at first, they soften a tad after a minute at room temp and taste amazing.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 194g
- Total number of serves: 4
- Calories: 121kcal
- Fat: 0.5g
- Saturated Fat: 0.01g
- Trans Fat: 0g
- Polyunsaturated: 0.15g
- Monounsaturated: 0.08g
- Cholesterol: 0mg
- Sodium: 2mg
- Potassium: 260mg
- Carbohydrates: 30g
- Fiber: 3.4g
- Sugar: 25.1g
- Protein: 1.2g
- Vitamin A: 34IU
- Vitamin C: 100mg
- Calcium: 27mg
- Iron: 0.68mg
