Place the strawberries, half the honey, and water in a blender or food processor and blend until a puree forms. Set aside.
4 cups fresh strawberries, ¼ cup water
Pour the heavy whipping cream, remaining honey, and vanilla into the bowl of a stand mixer. Using the whisk attachment, beat on medium speed until soft peaks form, about 4 to 5 minutes.
1 cup heavy whipping cream, 1 teaspoon pure vanilla extract
Alternate pouring the strawberry mixture and the whipped cream into the cavities of popsicle molds. Cover with the plastic lid and freeze for about an hour then add the wooden sticks. Continue to freeze until fully set, another 2-3 hours.
When ready to eat, dip the mold into hot water for 20-30 seconds to loosen the popsicles.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 popsicle. Actual calories will vary.*The frozen whipped cream has a light, airy consistency even when frozen. It doesn’t freeze the same as liquid heavy whipping cream.*For a creamier strawberry puree, strain the mixture through a mesh sieve to remove the seeds prior to pouring into molds.*Taste the strawberries ahead of time and adjust the honey accordingly. The puree may need more or less depending on how sweetness of the strawberries.*To use whole milk or almond milk, simply combine the milk with remaining honey and vanilla using a whisk attachment. You don’t have to beat the liquid into a soft cream stage. Just mix the ingredients and continue on with the recipe at step 3.