Step 1 Put strawberries in a blender and process until a purée forms; transfer to a small bowl. Repeat process with raspberries, placing purée in a separate small bowl.
Step 2 Stir yoghurt with vanilla extract and maple syrup in a large mixing bowl, then spoon 2 tablespoons into each iceblock mould.
Step 3 Stir half of remaining yoghurt mixture through strawberry purée. Divide strawberry yoghurt among moulds, spooning mixture gently over plain yoghurt layer. Insert paddle-pop sticks into yoghurt mixture in moulds and freeze for 2 hours, or until firm.
Step 4 Meanwhile, combine remaining yoghurt mixture with raspberry purée. Place raspberry yoghurt in fridge to chill until next step.
Step 5 Remove moulds from freezer. Divide raspberry yoghurt among moulds, spooning mixture gently over strawberry layer; freeze for 6 hours, or overnight, until firm.