Puree in a food processor 1/4 cup strawberries, 1/4 cup coconut cream and one tablespoon of maple syrup until mixture is smooth and pink.
Combine melted coconut oil, almond butter and remaining one tablespoon of maple syrup in a separate bowl.
Pour onto parchment lined baking sheet and spread in an even thin layer. Spoon strawberry-cream mixture on top. Use toothpick to swirl both layers together.
Sprinkle with dried strawberries and sprinkles. Freeze overnight and enjoy!
