Paletas de fresa con crema - Mexican strawberry popsicles

5 from 1 vote

These popsicles have only a handful of ingredients, are easy to make and have a wonderful mix of cooling creaminess and bright fruitiness.

Prep Time10

freezing and rest time4 30

Total Time10

Course: Snack

Cuisine: Mexican

Servings: (or or less if larger moulds/more if small)

Calories: 166kcal

Author: Caroline's Cooking

Wash the strawberries well and remove the stems. Roughly chop the strawberries and place in a bowl. Sprinkle ver the sugar then stir to coat the fruit. Leave to sit at room temperature to macerate for around 30 minutes.
Once the strawberries have sat with the sugar you should see a syrup has formed in the bowl. Place the strawberries and all of the syrup into a blender. Add the cream then blend well.
Pour the mixture into popsicle moulds, using a funnel or transferring first to a jug to make it easier to fill them. If using a funnel, you may need to help it along now and then with a skewer if you get a little chunk of fruit stuck in the narrow funnel. Fill the moulds to near the top but with a little gap to allow for expansion as it freezes.
Place the base or sticks into the moulds and transfer to the freezer to freeze. They need at least 4 hours to freeze properly, or ideally overnight.
When ready to eat, you may need to let them sit at room temperature a couple minutes or run the mould under warm water for a couple minutes to help them detach from the mould.

Make sure you have ripe strawberries for the best flavor.