Buttermilk Strawberry Popsicles, and Strawberry Butter

The cutest-ever popsicle molds are at Amazon right now – Tovolo shooting stars. Since it’s been in the mid-to-high 90s here this and most of last week, I thought it would be fun to experiment with making popsicles.

There are so many different ways to go with them – fruit juice only, cream and fruit flavored, etc. Rather than go with milk-based, I like buttermilk ice cream so I made them with buttermilk as the base. Strawberries were the fruit I used and they were fantastic, but next time I’m going with peaches just to try something different. Here’s the recipe for both the popsicles and strawberry butter:

Buttermilk Strawberry Popsicle Recipe:
Each of my popsicle molds holds about 1/3 of a cup so I made the recipe for 2 cups total. I halved 12 strawberries and heated them in a pot with 3 tbsp. sugar until they were very soft and had released alot of juice. This made a little over 1/2 cup:

To that, add 1/4 cup honey and then buttermilk up to the 2 cup line:

Stir well, and pour into the popsicle molds, making sure to leave room at the top so they are easy to release when frozen. Make sure that each mold gets some fruit pieces. Freeze overnight:

Here’s how they turned out:


Strawberry butter recipe:
Let one stick of butter (8 tbsp) rest on the countertop until it is soft.

Once I had finished with cooking the strawberries for the popsicles, I added 5 more halved strawberries (or really, you can chop these as fine as you like) to the pot with about 1 tbsp. sugar, heated through until the fruit was soft and juices were released:

Stirred that through in a bowl with the softened butter:

Laid out a nice-size piece of Saran Wrap to roll the butter in – I just laid it all out in the middle and used the Saran to roll it into a log shape. If you’re going to be serving this on a dish on the table later, try to make it pretty since it is going to come out looking just like the way you have it now after it’s refrigerated:

The next day served with biscuits:


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