Rinse the strawberries well to remove any excess dirt. Then allow them to drain and remove the stems.
Add heavy cream, Mexican crema, sugar, and corn starch to a blender. Blend just until incorporated. Too much blending and you'll get whipped cream.
Add the strawberries to the blender, and blend until incorporated.
Pour the blended mixture into the mold, leaving a little room at the top. The mixture will expand a little when frozen. Give the mold a gentle tap to release any air bubbles.
Rinse the popsicle sticks and place them evenly into the lid of the mold. Don't push the stick all the way in, otherwise, it will be more difficult to remove the paleta.
Place in the freezer for at least 4 hours or overnight. Don't let the paletas sit in the freezer for more than a day. This makes it harder to remove.
Remove the frozen paletas from the freezer and allow them to sit on the counter for 5-10 minutes.
Carefully pull out the paletas from the mold, and enjoy them immediately or place them in bags for the freezer.
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Notes
These Paletas de fresas con crema will last about a month sealed in the freezer.Try this recipe for frozen dipped bananas or Jericallas.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Paletas de fresas con crema, Strawberry and Cream Popsicles