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. Once combined, turn on low heat. Stir and do not let it boil, then add about ¼ cup to a small bowl with the cornstarch and mix until smooth. Add it back to the saucepan and continue cooking over low heat 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 when you're sticking them into the mold. You don't want to push them all the way down.

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. The sides of the silicone mold can be stretched to help loosen it up more.

Store in the freezer for up to 2 weeks. They can be kept longer, but will start to form more ice crystals and get harder over time.