Wash the strawberries with salt – Place the 400 g of strawberries in a bowl of water with a pinch of salt. Gently wash them to remove any dirt, debris, or residue. The salt helps clean the strawberries thoroughly and removes any tiny insects that might be hiding.

Rinse and remove the stems – Rinse the strawberries under clean, running water to remove the salt. Remove the green stems and leaves from each strawberry. Pat the strawberries dry with a paper towel or clean kitchen cloth.

Combine all ingredients in a blender – In a blender or food processor, add the cleaned and stemmed strawberries (400 g), white sugar (40 g), sweetened condensed milk (10 g), yogurt (100 g), and heavy cream (150 g).

Blend until smooth and creamy – Blend the mixture on high speed until it becomes a smooth, creamy, milkshake-like consistency. There should be no large chunks of strawberry remaining. The mixture should look uniform in color and texture.

Strain to remove strawberry seeds – Pour the blended mixture through a fine-mesh strainer or sieve into a large bowl or pitcher. Use a spatula to press the liquid through, scraping the underside of the strainer to collect all the mixture. Leave the strawberry seeds behind in the strainer. This step is very important — removing the seeds gives you a silky, smooth texture with no gritty bits.

Pour the strained mixture into molds – Pour the strained strawberry mixture into your popsicle molds. If you're using a hollow-center mold, fill only the outer cavity (follow your specific mold's instructions carefully). For regular molds, fill almost to the top, leaving about 1/4 inch of space for expansion as the mixture freezes.

Insert popsicle sticks – Insert popsicle sticks into each mold. If your mold comes with its own sticks or lids with built-in sticks, use those. Make sure the sticks are centered so the popsicles freeze evenly.

Freeze for at least 4 hours – Place the filled molds carefully in the freezer, making sure they are standing upright and won't tip over. Freeze for a minimum of 4 hours, or until the popsicles are completely solid from center to edge. For best results, freeze overnight. The longer they freeze, the more stable they become.

Unmold the frozen popsicles – Once fully frozen, remove the popsicles from the molds. If they are stuck, run the outside of the mold under warm water for 5-10 seconds to release them.

Fill the hollow center with yogurt – If you used a hollow-center mold, you will now have a popsicle with an empty cavity in the middle. Pour or pipe thick yogurt into the hollow center until it is completely full. Use a thick, creamy yogurt so it doesn't drip out. Greek yogurt works best for this.

Add decoration – Press a small cookie flower or piece of chocolate into the yogurt filling on top of each popsicle. This adds a pretty, decorative touch that makes the popsicles look professional and special.

Freeze again to set – Return the filled and decorated popsicles to the freezer. Freeze for another 1-2 hours, or until the yogurt filling is completely frozen and firm. Do not skip this second freeze — the yogurt needs time to solidify.

Enjoy immediately – Remove the popsicles from the freezer and serve right away. Enjoy the creamy, fruity, perfectly pink strawberry yogurt popsicles while they're at their best.