Preheat the oven to 350°F.

Place the strawberries on a baking sheet and drizzle with honey.

Roast for 15–20 minutes, until soft and slightly caramelized. Let them cool.

Once cooled, blend the roasted strawberries and their juices into a thick purée. Set aside.

In a mixing bowl, beat the heavy cream with sugar and vanilla extract until soft peaks form.

Into each popsicle mold, spoon a small amount of the strawberry purée.

Add a layer of whipped cream, then more strawberry, and repeat the layers until the mold is almost full.

Finish with a layer of whipped cream on top.

Using a popsicle stick or skewer, gently swirl the mixture in each mold a few times to create a marbled effect. Don’t overmix.

Insert sticks and freeze for at least 6 hours, or until completely solid.

To release, briefly run the molds under warm water and gently pull out the popsicles. Enjoy immediately!