Roughly chop half of the strawberries, then set aside.
Combine in a blender or Food processor bowl the yogurt, fresh milk, all purpose cream, condensed milk and strawberry syrup.
Add the remaining strawberries to the mixture then puree until smooth.
Pour into a tin loaf pan container, then fold the chopped strawberries.
Cover with cling wrap or foil and place in the freezer for 3 hours or until firm but not hard.
Garnish with fresh strawberries.