01 - Combine strawberries, honey or maple syrup, and lemon juice in a blender. Process until completely smooth, about 30-45 seconds.
02 - Distribute the strawberry puree evenly among popsicle molds, filling each mold approximately halfway. Place molds in freezer for 30-45 minutes until partially set but not completely frozen.
03 - Whisk matcha powder with hot water in a small bowl until smooth and no lumps remain, about 1 minute.
04 - Combine milk, sweetened condensed milk, and vanilla extract in a separate bowl. Gradually stir in the dissolved matcha until fully incorporated and uniform in color.
05 - Gently pour the matcha latte mixture over the set strawberry layer in each mold, filling to the top. Take care not to disturb the bottom layer.
06 - Insert popsicle sticks into each mold. Freeze for at least 6 hours or overnight until completely solid.
07 - Run the outside of molds briefly under warm water for 10-15 seconds to loosen. Gently pull popsicles from molds and serve immediately.