In a small saucepan over medium heat, combine 1 cup strawberries and 1 tablespoon maple syrup. Simmer for 8–10 minutes, stirring occasionally, until the strawberries have softened and broken down. Use the back of a fork to gently crush the berries into a chunky compote. Remove from the heat and let cool completely.

While the strawberry mixture cools, prepare the crunch topping. Add the rice cakes and freeze-dried strawberries to a food processor and pulse until a fine, crumbly mixture forms. Transfer to a shallow bowl and set aside.

In a large mixing bowl, whisk together the Greek yogurt, whole milk, heavy cream, vanilla bean paste, maple syrup, and kosher salt until completely smooth and no lumps remain.

For the no-ice-cream-maker method: Fold the cooled strawberry compote into the yogurt mixture with a spatula until just barely combined. You want visible strawberry streaks throughout the mixture rather than a fully uniform color. Spoon the mixture into silicone popsicle molds.

For the ice cream maker method: Pour the yogurt mixture into your ice cream maker and churn according to the manufacturer's instructions, typically 15–25 minutes. During the final 2 minutes of churning, slowly dollop in the cooled strawberry compote. Turn off the machine before the compote is fully incorporated so beautiful strawberry swirls remain. Transfer the mixture into silicone popsicle molds.

Freeze the bars for 4–6 hours, or until completely firm. Remove the frozen bars from the molds and allow them to sit at room temperature for 2–3 minutes. This slight thaw helps the crunch topping adhere to the bars.

Roll or press each bar into the strawberry crunch mixture until evenly coated. Serve immediately and enjoy, or return to the freezer until ready to eat.