Put the strawberries in the bowl and smash until roughly broken up.
Add caster sugar and vanilla extract and stir until the sugar has dissolved.
Mix in the natural yoghurt.
Pour the mixture into the ice lolly molds and place in the freezer.
Once frozen, take them out of the molds (you may need to run them under hot water briefly to loosen them).
Using a teaspoon, drizzle the melted white chocolate over the top. Quickly add the sprinkles over the white chocolate (be sure to do this quickly as the chocolate will start to harden as soon as it hits the ice lolly!).
Serve as soon as they set.
With a burst of colour, Cake Angels Rainbow milk chocolate and sugar sprinkles will add a little bit of magic to your cupcakes, cakes, brownies or desserts. Dive in and get decorating!