Prep the strawberries: Rinse, hull, and roughly chop the berries. If using frozen, let them thaw slightly so they blend smoothly.

Blend the strawberry base: Add strawberries, half of the sweetener, a squeeze of lemon juice, and a pinch of salt to a blender. Blend until smooth. Taste and adjust sweetness if needed.

Make the cream layer: In a small bowl or measuring cup, whisk together heavy cream, almond milk, the remaining sweetener, vanilla extract, and a tiny pinch of salt. Whisk until the sweetener dissolves.

Choose your style: For a swirled look, keep the strawberry and cream mixtures separate. For a uniform popsicle, blend both mixtures together briefly until pink and creamy.

Layer or swirl: If swirling, pour a little strawberry mixture into each mold, then some cream, alternating as you go. Use a thin knife or skewer to gently swirl—don’t over-mix.

Tap out air bubbles: Lightly tap the molds on the counter to release trapped air and create a smooth finish.

Insert sticks: Add the popsicle sticks according to your mold’s instructions. If your mold requires partially freezing first, freeze for about 45 minutes, then insert sticks and continue freezing.

Freeze until firm: Freeze for 4–6 hours, or until completely solid. Overnight is best for clean unmolding.

Unmold with ease: Run warm water over the outside of the molds for 10–15 seconds and gently pull the sticks. Don’t twist too hard or you can crack the popsicle.

Taste test and tweak: If you prefer sweeter next time, add a bit more sweetener or a pinch of powdered monk fruit. If you want tangier, add more lemon to the strawberry layer.