In a blender, add the strawberries and the honey to a food processor or blender, and pulse a few times to combine.
In a separate bowl whisk together the coconut milk (or dairy of choice) and the remaining 1/4 cup honey, adding more or less honey as needed, to taste. The sweetness will mellow once frozen. Stir in the vanilla.
To make the layered swirled look spoon a tablespoon or two of the strawberry mixture into the bottom of each popsicle mold. Top with a bit of the cream, and continue layering until all the molds are evenly filled. Freeze until set, about 5 hours. After 30 minutes in the freezer, place a popsicle stick in each pop, and continue freezing.
To remove each popsicle from the mold: Place the popsicle mold in a warm cup of water for 10-15 seconds, then gently pull on the popsicle stick until the popsicle releases from the mold.
*You can use whatever kind of dairy you prefer for these. Greek yogurt or heavy cream will both work great, but look for full-fat/whole milk options, for the most creamy popsicles.