Stir together all ingredients until well combined. Taste it to adjust the sweetness as you like. (You may need a little more honey or maple syrup if your strawberries aren't super flavorful.)
Add to a freezer-safe container, seal the lid, and freeze for 4-6 hours or until just firm, or overnight.
Let sit for 20-30 minutes before serving to soften. Stir and mash it up before serving for the creamiest consistency. (Doing that will break up any ice crystals that form.)
Freeze in individual portions if desired. They will soften faster at room temperature.
Try with other fresh berries like raspberries.
Freeze the mixture into popsicle molds if desired.
You could churn this in an ice cream maker and serve immediately for a soft frozen texture.
To make this with regular yogurt, simply place a little more than the recipe calls for into a paper towel-lined fine mesh sieve placed over a bowl. Let it drain for at least an hour (or longer) to let out some of the liquid and thicken the yogurt.
Double the recipe to make a larger quantity.
Store in the freezer for up to 2 weeks.
Dairy-free: Try coconut cream (from a can) or nondairy Greek style yogurt like the kind from Siggis.