Place the cashews in a medium bowl, cover completley with room temperature water and soak for 10-12 hours, or overnight. To soak in less time, cover with boiling water and soak for two hours. Once soaked, place cashews in a blender or food processor with the maple syrup, water, vanilla, and salt. Blend the mixture until smooth on high speed for 3-5 minutes, scraping down the sides as needed. Add the coconut milk and blend until smooth, about 2 additional minutes. Pour the cashew mixture into an easily pourable vessel ( like a pitcher) and set aside.

For the strawberries puree, rinse the blender or food processor and add the fresh strawberries, maple syrup and lemon juice. Blend until almost completely smooth, about 3 minutes. Pour strawberry mixture through a strainer into a large bowl or measuring pitcher to separate the seeds.

Evenly divide the strawberry puree into the popsicle molds, filling them approximately half way full. Carefully pour the cashew cream on top. The more gently you pour the more separate the layers will be. Swirl to mix the two if desired.

Freeze until firm, at least 4 hours. To remove them easily, run the mold under hot water for 10-20 seconds to thaw the outside.