Prep the strawberries: Hull and finely chop. If using frozen, thaw and pat dry to reduce extra water.

Mix the base: In a bowl, stir together Greek yogurt, honey or maple syrup, vanilla, and a pinch of salt until smooth.

Fold in fruit: Gently fold in the chopped strawberries and any optional add-ins. Don’t overmix; you want little bursts of fruit.

Portion: Spoon the mixture into a silicone mini muffin mold or ice cube tray. If you don’t have molds, drop tablespoon-sized mounds onto a parchment-lined sheet pan.

Tidy the tops: Smooth the surface with the back of a spoon for even shapes.

Freeze: Place flat in the freezer for 2–3 hours, or until completely firm.

Unmold: Pop bites out of the molds. If using a sheet pan, peel them off the parchment once solid.

Store: Transfer to an airtight freezer bag or container. Label with the date.

Serve: Let sit at room temperature for 3–5 minutes to soften slightly, then enjoy.