Prep the berries: Hull and slice the strawberries. If using frozen, let them thaw slightly so they blend easily.

Blend the base: In a blender, add strawberries, heavy cream, Greek yogurt, sweetener, vanilla, lemon juice, and a pinch of salt. Blend until silky smooth, 30–60 seconds. Taste and adjust sweetness or lemon if needed.

Check the sweetness cold: Pops taste less sweet when frozen. If it’s only mildly sweet at room temp, add another tablespoon or two of sweetener to compensate.

Add texture (optional): Stir in a handful of finely diced strawberries for little fruit bits in each bite.

Fill the molds: Pour the mixture into popsicle molds, leaving a tiny bit of headspace for expansion. Insert sticks.

Freeze: Freeze for at least 5–6 hours, preferably overnight, until fully set.

Unmold: Run warm water over the outside of the molds for 10–20 seconds, then gently pull to release.

Serve: Enjoy straight away, or place on a parchment-lined tray in the freezer for 10 minutes to firm up if they softened during unmolding.