Slice the green tops off the strawberries and cut into large pieces.
Add cut up strawberries to a small saucepan with sugar for strawberries and lemon juice.
Put a well fitting lid on the saucepan and cook on medium low for five minutes. *NB you don't need to add any water, the strawberries will release enough on their own.
Remove lid and cook for another 15 - 20 minutes until strawberries are thick, glossy and starting to go jammy.
Remove from heat and allow to cool.
Transfer to a bowl or deep jug you can use an immersion/stick blender in. Blitz until smooth. Chill in fridge until cold.
In a separate bowl mix Greek yogurt, sugar for yogurt mix and vanilla.
Quarter full your popsicle molds with strawberry mix.
Put molds in freezer. After one hour, remove and top up to half way full in total with one quarter yogurt mix.
Put molds in freezer. After one hour, remove and top up till three quarters full with remaining strawberry mix.
Put molds in freezer. After one hour remove and top up with remaining yogurt mix. Add popsicle mold lid and insert sticks. Freeze for at least four hours or overnight.
To serve remove from molds and enjoy!