Prepare the Strawberries: Wash 1 cup of fresh strawberries, hull and chop into small pieces to enhance sweetness.

Mix Yogurt Base: In a bowl, combine 1 cup of plain Greek yogurt, 2 tablespoons of honey, juice of half a lemon, and 1 teaspoon of vanilla extract. Stir until smooth.

Fold in Strawberries: Gently fold chopped strawberries into the yogurt mixture to preserve texture.

Portion Out Clusters: Line a baking sheet with parchment paper and scoop dollops of the mixture onto it, spacing them about two inches apart.

Freeze Clusters: Place the baking sheet in the freezer for at least two hours or until solid.

Store: Transfer frozen clusters to an airtight container and store in the freezer for up to a month.