Start by washing your fresh strawberries thoroughly under cool running water. Hull each strawberry by removing the leafy green tops, then chop them into small pieces, roughly ¼ inch in size. Set the chopped strawberries aside on a clean cutting board.

In a medium mixing bowl, combine your plain Greek yogurt, honey, freshly squeezed lemon juice, and pure vanilla extract. Using a rubber spatula, stir the mixture vigorously until it's smooth and creamy.

Gently add the chopped strawberries to the yogurt mixture, taking care not to break them apart. Carefully fold the strawberries into the yogurt until they’re evenly distributed throughout the mixture.

Line a baking sheet with parchment paper. Using a spoon or cookie scoop, place tablespoon-sized dollops of the strawberry-yogurt mixture on the lined baking sheet.

Carefully transfer the baking sheet with the clusters into the freezer. Freeze for at least 2 hours, or until the clusters are completely solid.

Once fully frozen, remove the clusters from the baking sheet and transfer them into an airtight container. Keep them in the freezer for later snacking.