Step 1

Stir together strawberries, orange liqueur, sugar, and lemon zest in a medium saucepan. Cook over medium-high, stirring often, until mixture simmers and juices begin to thicken, 5 to 7 minutes. Remove from heat, and let cool completely, about 20 minutes.

Step 2

Process milk, crème fraîche, heavy cream, honey, vanilla, and salt in a blender on medium-high speed until fully combined, about 30 seconds.

Step 3

Divide strawberry mixture evenly among 10 (3-ounce) ice pop molds (about 1 tablespoon per mold). Divide cream mixture evenly among molds; stir gently to combine. Insert ice pop sticks or food-safe craft sticks, and freeze until firm, about 6 hours or up to overnight.