Preparation

• 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.
• Add the strawberry puree and mix until just combined, then fold in the strawberry chunks if using.
• Pour into your popsicle mold.
• 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.
• Store in the freezer for up to 2 weeks.