Add the strawberries, half the blueberries (½ cup), all the raspberries, honey, lemon juice, and water to a blender. Blend on high until completely smooth, about 60 seconds.

Taste the mixture and adjust sweetness with more honey or brightness with more lemon juice as needed. The base should taste slightly sweeter than you want the finished popsicle, as freezing dulls sweetness.

Stir the reserved whole blueberries into the blended base. Set aside.

In a small bowl or measuring cup, whisk together the heavy cream, honey, and vanilla extract until combined. Set aside.

Pour the berry base into popsicle molds, filling each about three-quarters of the way to allow for expansion.

Drizzle 1–2 teaspoons of the cream mixture over each filled mold, then use a skewer or chopstick to gently swirl the cream through the berry base without fully mixing — you want visible ribbons of cream.

Insert popsicle sticks into each mold, centering them carefully.

Place the molds on a flat surface in the freezer. Freeze for a minimum of 6 hours, or ideally overnight, until completely solid.

To unmold, run warm (not hot) water over the outside of the molds for 20–30 seconds, then gently pull the popsicles out by the sticks. Serve immediately or wrap individually and return to the freezer.