Preheat oven to 400°F. Line a cookie sheet with parchment paper. Place the strawberries onto the cookie sheet and roast for 25 minutes, stirring half way.
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.