Wash and hull the strawberries, then dice them into small pieces. Pat them dry with paper towels to remove excess moisture.

In a medium bowl, combine the Greek yogurt, honey, vanilla extract, and a pinch of sea salt. Stir until smooth and well combined.

Gently fold the diced strawberries into the yogurt mixture until evenly distributed. If using, add mini chocolate chips at this stage.

Line a baking sheet with parchment paper or a silicone mat to prevent sticking.

Using a spoon or cookie scoop, drop small clusters of the strawberry yogurt mixture onto the prepared baking sheet, spacing them about 1 inch apart.

Place the baking sheet in the freezer and freeze for at least 2 hours or until the clusters are completely solid.

Once frozen, transfer the clusters to an airtight container or freezer bag. Store in the freezer for up to 2 weeks. Enjoy straight from the freezer as a refreshing snack.