Mix the cornstarch and water in a small bowl until smooth, then pour it into the simmering strawberries while stirring continuously.

Cook the strawberry mixture for another 2–3 minutes until glossy and lightly thickened with a jammy consistency.

Transfer the sauce to a shallow bowl and chill until completely cooled so it does not melt the whipped yogurt.

Add the Greek yogurt, whipping cream, maple syrup, vanilla extract, and salt to a mixing bowl.

Beat the mixture with a hand mixer on high speed until light, fluffy, and airy with soft peaks forming.

Fold a few spoonfuls of cooled strawberry sauce into the yogurt mixture to create a pale pink whipped filling.

Spoon a layer of strawberry sauce into the bottom of each serving jar.

Add a generous layer of whipped yogurt over the berries and smooth the surface gently.

Repeat the layers until the jars are full, finishing with fresh strawberry slices on top.

Refrigerate the cups for at least 30 minutes so the flavors blend and the texture firms slightly.

Serve chilled with extra berries or a drizzle of honey if desired.