Mix the cream and vanilla seeds in a jug until well combined.
Pour the mixture into lolly moulds until halfway full.
Finely chop three strawberries and divide them equally between the moulds.
Cover with cling film and freeze upright for at least 1 hour until beginning to solidify.
Blend the remaining strawberries into a smooth purée using a food processor.
Set aside 30ml of the strawberry purée in a separate bowl.
Add the icing sugar and yoghurt to the remaining purée and blend well.
Soak lavender flowers in the reserved 30ml purée for 10 minutes.
Strain the lavender purée and stir it into the strawberry and yoghurt mixture.
Fill the moulds with the pink mixture and cover each with its lid.
Freeze for at least 4 hours or overnight until solid.
Dip moulds in hot water for a few seconds to release and serve immediately.