Toast the nuts (optional but recommended): Place the chopped ¼ cup raw walnuts roughly chopped and ¼ cup raw almonds roughly chopped or slivered in a dry Skillet over medium heat. Stir frequently for 3–4 minutes until fragrant and lightly golden. Remove from heat and let cool for a few minutes. Toasting deepens their flavor and adds extra crunch.

Prepare the yogurt base: Spoon the 2 cups plain full-fat Greek yogurt strained, thick — Fage, Chobani, or Stonyfield work well into a Mixing Bowl. If using 1 tsp pure vanilla extract, stir it in now. Give it a quick stir to make it smooth and spreadable.

Build the first layer: Divide half of the 2 cups plain full-fat Greek yogurt strained, thick — Fage, Chobani, or Stonyfield work well evenly between two Glass (Large), Bell Jar, or Mixing Bowl. Drizzle about 1 teaspoon of 3 tbsp wildflower or raw honey plus more to drizzle on top over each portion.

Add the fruit and nuts: Layer half of the 1 cup fresh strawberries hulled and sliced and ½ cup fresh blueberries rinsed and patted dry over the 2 cups plain full-fat Greek yogurt strained, thick — Fage, Chobani, or Stonyfield work well, then scatter half of the toasted ¼ cup raw walnuts roughly chopped and ¼ cup raw almonds roughly chopped or slivered on top. Add a tablespoon of 2 tbsp granola plain or lightly sweetened, for extra crunch here if using.

Add the second layer: Spoon the remaining 2 cups plain full-fat Greek yogurt strained, thick — Fage, Chobani, or Stonyfield work well over the fruit and nut layer, smoothing it gently. Top with the rest of the 1 cup fresh strawberries hulled and sliced, ¼ cup raw walnuts roughly chopped, and 2 tbsp granola plain or lightly sweetened, for extra crunch.

Finish and serve: Drizzle the remaining 3 tbsp wildflower or raw honey plus more to drizzle on top generously over the top of each parfait. Dust lightly with ¼ tsp ground cinnamon for dusting on top if desired, and garnish with fresh 1 tbsp fresh mint leaves torn, for garnish. Serve immediately for the best texture.