Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

These popsicles pack a double dose of strawberry flavor thanks to a combination of fresh fruit and freeze-dried berries blended into the base. Agave syrup and sugar provide sweetness while also lending the pops a perfectly bite-able texture when frozen. A splash of lemon juice and a pinch of malic acid amplifies the brightness of peak season strawberries, and preserves their deep red color by preventing oxidation.Blending whole strawberries into the base puts these treats more in the paleta category compared to icy frozen fruit juice pops like our <a href="https://www.chefsteps.com/activities/pomegranate-juice-pops">pomegranate</a> and <a href="https://www.chefsteps.com/activities/fresh-rhubarb-pops">rhubarb popsicles</a>. Fiber gives these pops more body and substance; think of these as more of a frozen smoothie than frozen lemonade. Using whole fruit also means that the popsicles will only taste as good as the strawberries that go into them. You can certainly make popsicles with frozen berries in the fall and winter, but you will achieve the best results with in-season fruit during the late spring and summer.

Super Strawberry Popsicles