Strawberry Matcha Latte Popsicles

Last summer, my friend showed up at my door with a bag of just-picked strawberries and this wild idea about making matcha popsicles. I'd never combined those flavors before, but watching her blend those ruby-red berries while the kitchen filled with that earthy matcha smell—I was sold. What started as an afternoon experiment became the thing everyone asked me to make all season long. These popsicles hit that perfect sweet spot between creamy, fruity, and just slightly grassy from the matcha, and honestly, they taste like summer tastes better than any store-bought version ever could.

I made a batch for my niece's birthday party thinking the kids might not go for the matcha, but those popsicles disappeared faster than the regular ice cream. One girl came back for a third one and declared it tasted like "fancy and fun at the same time." Watching people's faces light up when they bite through that strawberry layer into the creamy matcha part—that's when I realized this recipe does something special. It's not just a popsicle; it's a little moment of joy on a stick.

Ingredients

• Fresh strawberries (2 cups, hulled and chopped): Pick ones that smell sweet at the stem because that's where the flavor lives, and don't prep them too far ahead or they'll lose their brightness.
• Granulated sugar or honey (2 tbsp): Sugar dissolves faster in the blender, but honey adds a subtle floral note if you want something slightly more complex.
• Lemon juice (1 tsp): This tiny amount cuts through the sweetness and makes the strawberry flavor pop like you wouldn't believe.
• Whole milk or plant-based alternative (1 cup): Whatever milk you use becomes the base of your matcha layer, so pick something you actually enjoy drinking.
• Heavy cream or coconut cream (1/2 cup): This is what makes the matcha layer silky and luxurious instead of thin and watery.
• Matcha green tea powder (1 tbsp): Buy the ceremonial grade if you can afford it because the flavor and color difference is absolutely worth it.
• Maple syrup or agave syrup (2 tbsp): Maple gives an earthier finish, while agave stays more neutral and lets the matcha shine.
• Vanilla extract (1/2 tsp): Just enough to round out the flavors without making anyone wonder what that taste is.

Instructions

Blend your strawberry layer:

Toss those chopped strawberries into your blender with the sugar and lemon juice, then blend until you have a completely smooth puree with no visible chunks. You'll know it's ready when it looks like glossy strawberry sauce.

Create your first freeze:

Divide the strawberry puree evenly among your popsicle molds, filling each one about halfway up. Pop them into the freezer for exactly 30 minutes—this partial freeze creates a barrier so your layers won't blend together later.

Dissolve your matcha:

While the strawberry layer is setting, pour 2 tablespoons of warm (not hot) milk into a small bowl and add the matcha powder, whisking until you see absolutely no lumps. The key is patience here; a few extra seconds of whisking saves you from gritty popsicles.

Make your matcha latte mixture:

Combine the remaining milk, heavy cream, maple syrup, vanilla extract, and that dissolved matcha into a bowl and stir everything together until it's completely smooth and the color is that gorgeous pale green throughout.

Layer and freeze:

Pull those molds out of the freezer and slowly pour the matcha mixture over the strawberry layer until the molds are full to the top. Insert your popsicle sticks right down the middle, then slide everything back into the freezer for at least 4 hours until rock solid.

Release with care:

When you're ready to eat them, run the outside of the mold under warm water for just a few seconds—this helps the popsicles slide right out without cracking or sticking.

Save

There's something about homemade popsicles that makes you feel like you've done something real in the kitchen, even though you've barely cooked. My partner kept these in our freezer and would grab one every afternoon at 3 PM like clockwork, and suddenly we had this little ritual that didn't feel like a chore. That's when I knew this recipe wasn't just good—it was the kind of thing that becomes part of how your summer actually feels.

The Magic of Layering

The reason these popsicles feel special comes down to that moment when you bite through the strawberry and hit the creamy matcha. Your mouth gets two completely different sensations at once—bright and fruity, then smooth and slightly earthy—and that contrast is what makes them memorable. I learned pretty quickly that this layering trick works because you're freezing one component before adding the second, so they stay distinct instead of becoming one uniform color and flavor. It's simple physics, but it feels like magic.

Flavor Variations Worth Trying

Once you understand how this recipe works, you can play with it endlessly. I've made versions with mango and matcha, raspberry and matcha, and even white chocolate matcha (which is dangerously good). The strawberry version will always be my favorite because those flavors are so naturally compatible, but the framework here lets you explore whatever combinations appeal to you. The basic rule is that you need a fruit puree for the bottom layer and whatever creamy mixture you want on top, so the possibilities really do stretch pretty far.

Storage and Serving Suggestions

These popsicles keep beautifully in the freezer for up to two weeks, though they never last that long in my house. The strawberry layer stays bright and fresh-tasting even after days of freezing, which honestly surprised me the first time I tested it. Serve them straight from the freezer, maybe with a glass of iced green tea on the side if you want to lean into the matcha vibe.

• If your popsicles are sticking to the molds, try running them under warm water for an extra second or two.
• You can make these a day or two ahead of time if you're planning a gathering, which takes the stress out of entertaining.
• The exact sweetness level is totally up to you, so taste the mixture before freezing if you want to adjust it.

Save

These strawberry matcha popsicles are proof that sometimes the simplest ideas make the best summer memories. Keep making them every year and they'll become the thing people ask you about when the heat rolls around.

Recipe Questions

→ Can I use plant-based milk alternatives?

Yes, you can substitute whole milk and cream with plant-based alternatives like almond or coconut milk to make it vegan.

→ How do I prevent popsicles from sticking to the molds?

Run the molds under warm water for a few seconds before unmolding to release the popsicles easily.

→ Is it possible to swirl the layers for a marbled look?

Yes, gently swirling the strawberry and matcha layers before freezing creates an attractive marbled effect.

→ How long should these popsicles freeze for best results?

Freeze the popsicles for at least 4 hours or until completely solid to ensure proper texture.

→ Can I adjust sweetness in the popsicles?

Absolutely, adjust the sugar or syrup amounts in strawberry and matcha layers to suit your taste preferences.