Allow the strawberries to cool slightly before placing in blender. Pulse 2 to 3 times– enough so the strawberries become pureed but some chunks remain.
In a medium bowl, whisk together remaining ingredients. Scoop 1 tablespoon of strawberry puree into each popsicle mold, then fill it 1/2 way up with the “cream.” Dollop 1/2 tablespoon of puree on top, then fill nearly to the top with the cream. Finish with another 1/2 tablespoon of puree on top. Fit with popsicle stick and freeze for at least 4 hours, preferably overnight.