Strawberry Matcha Latte Popsicles

Last spring, my neighbor knocked on my door holding a small potted matcha plant she'd rescued from a farmers market, asking if I knew what to do with it. I didn't, but the timing felt like a nudge toward something I'd been craving—a way to capture that perfect moment when warm afternoons first start feeling possible again. These strawberry matcha latte popsicles emerged from that conversation, layered and beautiful, the kind of treat that makes you slow down and actually taste the seasons changing.

I made these for my book club one afternoon, and they became the unexpected star—everyone lingered over them, comparing the flavor balance, asking for the recipe. One friend said they tasted like spring in edible form, and honestly, that stuck with me because it's exactly what I was trying to achieve.

Ingredients

• Fresh strawberries (1 ½ cups, hulled and sliced): Choose berries that smell fragrant and feel firm, as they'll determine whether your first layer tastes like fruit candy or actual strawberries.
• Honey or maple syrup (2 tablespoons): Use whichever you have on hand, though honey adds a subtle floral note that pairs beautifully with matcha.
• Lemon juice (1 teaspoon): This tiny amount brightens the strawberry layer so it doesn't taste one-dimensional or cloying.
• Whole milk (1 cup, or dairy-free alternative): Full-fat milk creates a creamier base than skim, but oat or cashew milk works wonderfully if you're going plant-based.
• Heavy cream or coconut cream (½ cup): Don't skip this—it's what makes the matcha layer silky and luxurious rather than thin and watery.
• Granulated sugar (2 tablespoons): Adjust this based on your preference and the sweetness of your strawberries.
• High-quality matcha powder (1 ½ teaspoons): This is where quality matters most; cheap matcha tastes bitter and grassy, while good matcha tastes sweet and earthy.
• Vanilla extract (1 teaspoon): A small touch that rounds out the matcha's earthiness without announcing itself.

Instructions

Mount paper towels nearby for quick cleanup of spills, grease, and messes while cooking and prepping meals.

Check price on Amazon

Blend the strawberry layer:

Combine strawberries, honey, and lemon juice in a blender and pulse until completely smooth with no chunks. You should hear the texture change from chunky to silky.

Fill the molds halfway:

Pour strawberry puree carefully into each popsicle mold until it reaches about the middle, then tap the molds gently against your counter to release any air bubbles hiding inside.

Freeze the first layer:

Pop the molds into the freezer for exactly 1 hour, just until the strawberry layer feels firm to the touch but not rock-solid.

Prepare the matcha mixture:

Whisk the matcha powder with just 2 tablespoons of warm milk until you see no lumps and the color shifts from muddy to bright green. This prevents clumping when you combine everything.

Mix the creamy layer:

In a separate bowl, whisk together the remaining milk, cream, sugar, and vanilla, then add your dissolved matcha paste and whisk until the whole thing looks uniform and silky.

Add the second layer:

Pour the matcha mixture over the frozen strawberry layer in each mold, filling all the way to the top so you get a good ratio of both flavors.

Insert sticks and freeze solid:

Push popsicle sticks into the center of each mold and return to the freezer for at least 5 hours, or ideally overnight, until completely frozen solid.

Release from the molds:

Run the outside of each mold under warm water for a few seconds while gently wiggling and pulling the popsicle stick—they should slip out easily without cracking.

Save

There's something magical about handing someone a popsicle that tastes like two different desserts at once, watching their expression shift from strawberry sweetness to matcha earthiness. That moment—when flavor expectations get pleasantly disrupted—is when I know a recipe has worked.

Choosing Your Ingredients Thoughtfully

The strawberries you choose will set the entire tone of this recipe, so hunt for ones that smell fragrant and bright red all the way through. I've learned to buy them the day I plan to make the popsicles because older berries lose their flavor and turn watery, which dilutes the whole experience. The matcha deserves equal attention—spend a little extra on a good ceremonial or culinary grade, because your taste buds will absolutely notice the difference when it's the star ingredient.

Dairy-Free and Vegan Adaptations

These popsicles transition beautifully to plant-based without sacrificing that creamy, luxurious feeling, though you do need to think strategically about your swaps. Oat milk creates the richest base, but cashew milk adds an almost buttery note that pairs surprisingly well with matcha. Coconut cream works perfectly as a heavy cream substitute, though it does impart a subtle coconut flavor that some people love and others find distracting—taste as you go and adjust the vanilla if needed.

Flavor Variations and Creative Twists

Once you master the basic two-layer structure, you can start experimenting with different combinations—white chocolate matcha with raspberries, black matcha with blackberries, or even a swirl of salted caramel through the matcha layer if you're feeling adventurous. The important thing is respecting the freezing timeline and not getting so creative that you skip the structural steps. I've also learned that a very gentle swirl with a skewer before the matcha layer fully freezes creates a marbled effect that looks restaurant-quality.

• For a marbled effect, gently drag a skewer through the layers before they fully freeze, creating ribbons of color.
• Keep experimenting with different fruit purees—mango, peach, or even passionfruit all play nicely with matcha's earthiness.
• Try adding a touch of cardamom or rose water to the matcha layer for completely unexpected depth.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Save

These popsicles have become my answer to those moments when it's too hot to cook but you still want something that feels special. They remind me that sometimes the best treats are the ones that require patience and care, not heat.

Kitchen Q&A

→ Can I use plant-based milk for the matcha layer?

Yes, substituting whole milk and cream with plant-based alternatives like almond or coconut milk works well for a dairy-free version.

→ How can I achieve a marbled effect?

Before freezing the top layer, gently swirl the strawberry and matcha mixtures together with a skewer for a beautiful marbled appearance.

→ What type of matcha powder is best?

High-quality culinary or ceremonial matcha powder with vibrant green color and smooth flavor enhances the latte layer's earthiness.

→ How long should I freeze the popsicles?

Freeze the strawberry layer for about 1 hour before adding the matcha layer, then freeze the complete popsicles for at least 5 hours until solid.

→ Any tips for easier unmolding?

Briefly running the molds under warm water loosens the popsicles, making it easier to remove without breakage.