Wash 1 pint of fresh strawberries under cold running water to remove any dirt. Hull, then chop into small pieces.

In a mixing bowl, combine 2 cups of Greek yogurt, 2 tbsp honey, 1 tbsp lemon juice, and 1 tsp vanilla extract. Blend until smooth.

Gently fold the chopped strawberries into the yogurt mixture, ensuring each berry is coated without overmixing.

Line a baking sheet with parchment paper. Drop dollops of the mixture onto the sheet, spacing them 1 inch apart.

Place the baking sheet in the freezer for at least 2 hours, or until completely solid.

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