Mix your cake mix together according to the package directions in a large bowl. Add a few drops of red or pink food coloring to colour the cake pink. Heat oven and bake according to the package directions on a large baking tray lined with parchment paper and sprayed with cooking spray, to create a thin cake.

In a medium bowl combine most of the sliced strawberries (reserve twelve to use as toppers for the finished push pops) and 2 teaspoons of sugar and set aside to macerate.

In a stand mixer fitted with the whisk attachment, or with an electric mixer whip the cream to soft peaks. Add 3 teaspoons of sugar and 1 teaspoon of vanilla, and fully combine.

To assemble to the push-up pops, use the container as a cookie cutter to cut out the cake rounds to the perfect size, and fit one in the bottom of each push pop. Next layer on the macerated strawberries. Top it all off with whipped cream. Use a plastic bag with the corner snipped off to pipe it, or a piping bag fitted with a large star tip. Cut your reserved strawberry slices into heart shapes and top each push pop. Cover with the lid and store in the fridge until you're ready to serve.