1. In a blender or food processor, purée bananas, ¼ cup simple syrup, milk, and 1 tsp lemon juice. Divide half the banana mixture between 6 ice pop molds, refrigerating remaining mixture. Freeze 30 min., until mostly set.

2. In a blender or food processor, purée strawberries, yogurt, remaining ¼ cup simple syrup, and remaining 2 tsp lemon juice. Layer strawberry mixture on top of banana. Freeze 30 min., until mostly set.

3. Top the strawberry layer with reserved banana mixture, insert ice pop sticks, and freeze until solid, 4 hours. When ready to eat, run the pops under warm water for a few seconds to release from molds.