Wash then soak strawberries in cold water for 5 minutes. Rinse under cold water again.

Roughly chop the strawberries. You can also cut smaller chunks and set them aside to add into the popsicle mold later if you want.

Cover the strawberries in sugar and let it sit for 20-30 minutes to macerate.

Blend the macerated strawberries until you get a smooth puree. You should have about 1.5 to 2 cups of puree.

Combine the heavy whipping cream, crema, sweetened condensed milk, salt, and cellulose gum with an electric mixer. Mix for about a minute or until it starts to thicken a bit.

Alternatively, combine the heavy whipping cream, crema, salt, and sweetened condensed milk in a small saucepan. Heat on low and stir until combined, then mix cornstarch with some of the mixture, return it to the saucepan and cook until it thickens. Let it cool completely.

Add the strawberry puree and mix until just combined, then fold in the strawberry chunks if using.

Pour into your popsicle mold.

Be mindful about the popsicle stick placement; ensure it's centered and not pushed all the way down.