Wash and hull the strawberries. Blend with honey until smooth, about 30 seconds. Set aside 1/4 cup for later.

In a mixing bowl, combine the Greek yogurt and remaining strawberry purée. Fold until well blended.

Transfer the mixture into a piping bag or zip-top bag with a snipped corner for controlled dispensing.

Line a sheet pan with parchment paper and pipe small dollops of the yogurt mixture onto the sheet.

Freeze for about 1 hour or until firm. Ensure they are not overly frozen to maintain a soft texture.

Once frozen, lift the bites off the parchment paper and store in a sealed container.