Mix the Strawberry Syrup with the yoghurt and sugar. Semi-whip the cream and fold it into the yoghurt mixture.
Pour in a small amount of Strawberry Syrup at the end, without incorporating it completely, so that you create a “rippled” effect.
Line a pound cake tin with cling film and cover with very thin strawberry slices, ensuring that they are securely in place.
Pour the mixture into the tin and freeze for 5-6 hours.