Wash 1 cup of fresh strawberries under cool water, hull, and chop into small pieces.

In a mixing bowl, combine 1 cup of plain Greek yogurt, 2 tablespoons of honey, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract. Whisk until smooth.

Gently fold in the chopped strawberries into the yogurt mixture.

Scoop dollops of the mixture onto a parchment-lined baking sheet, leaving space between each cluster.

Freeze the clusters for at least 2 hours until firm.

Once frozen, transfer to an airtight container and store in the freezer.