Hull strawberries. Thinly slice 4–5 strawberries and reserve. In a blender, purée remaining strawberries, raspberry sorbet, and lime juice.
Place sliced strawberries up against the inside of each 6 popsicle molds, pressing to adhere to the sides. Divide strawberry-raspberry sorbet mixture among 6 ice pop molds. Insert ice pop sticks and freeze 4 hours, until solid. When ready to eat, run the pops under warm water for a few seconds to release from molds.