📋 Instructions

1. 1Simmer the strawberries — Combine 300 g strawberries, 60 g of the honey, and 20 g lemon juice in a saucepan over medium heat, 100°C to 105°C (212°F to 220°F), for 5 minutes. The berries are done when they collapse and the liquid coats a spoon. [Sugar draws juice out of the fruit so it thickens without scorching.]
2. 2Thicken the berry jam — Stir 15 g cornstarch with 30 g cold water, then add it to the pan and simmer 2 minutes at 100°C (212°F). Stop when a spoon dragged through the pan leaves a clean line. [Cornstarch needs a full boil to activate, or the jam stays runny.]
3. 3Cool the jam — Scrape the jam into a bowl and cool 15 minutes at room temperature, then 10 minutes in the refrigerator. It is ready when it feels cool to the touch and holds its shape on a spoon.
4. 4Beat the cream layer — Beat 225 g softened cream cheese with 20 g honey and 2 g salt for 2 minutes until smooth and no lumps remain. [Beating first removes lumps before the yogurt thins the mixture.]
5. 5Fold in the yogurt — Fold 500 g Greek yogurt into the cream cheese in three additions with a spatula. Stop when the mixture is uniform and falls slowly off the spatula. [Folding, not whisking, keeps the body thick.]
6. 6Make the crumb base — Crush 120 g biscuits into uneven pieces and stir in 40 g melted butter until every crumb is damp. The mixture is right when it clumps in your fist.
7. 7Layer the glasses — Spoon 2 tbsp crumb mixture into each of 6 glasses, press flat, then add 3 tbsp cream, 1 tbsp jam, and repeat once. Finish with jam on top. [Pressing the crumbs prevents them floating up through the cream.]
8. 8Chill and serve — Cover and refrigerate 30 minutes, or up to 2 days. Serve when the layers are set and the top jam looks glossy, not wet.