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, if you're using cornstarch, combine the heavy whipping cream, crema, salt, and sweetened condensed milk in a small saucepan. Stir and do not let it boil. Once it's hot, mix about ¼ cup with the cornstarch until smooth and add back to the saucepan, stirring until it thickens.

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 when you're sticking them into the mold. You don't want to push them all the way down but also want to make sure it's deep enough and centered.

Freeze for at least 8 hours. To remove the paletas from the mold, place it in warm water for about 20 seconds to loosen.

With a little wiggling and force, the popsicles will slide out perfectly. Stretch the sides of the silicone mold to help loosen a bit more.

Store in the freezer for up to 2 weeks. They can be kept longer but may form more ice crystals.