In a bowl, toss the strawberries with 60 ml (1/4 cup) sugar. Set aside.
In a saucepan off the heat, combine the cornstarch and the remaining sugar. Add the egg yolks and whisk until smooth.
Slowly whisk in the hot milk. Bring to a boil over medium heat while stirring constantly and scraping the bottom and corners of the pan. Simmer gently for
30 seconds. Remove from the heat and add the vanilla. Let cool to lukewarm.
Add the strawberries. Pour into ice pop moulds. Freeze for 5 to 6 hours.