In a blender or food processor, add the strawberries and heavy cream. Pulse until the mixture thickens into a whipped cream consistency.
Add the almond milk, cream cheese, Erythritol, and vanilla extract to the mixture and blend until smooth.
Pour the strawberry popsicle mixture into the molds and set them in the freezer for at least 4 hours.
Remove the popsicles from the freezer and run hot water under the molds to loosen the popsicles. Enjoy!