Gather together your ingredients. Lay out approximately 12 cupcake cases or silicone muffin cups on a small baking sheet or tray (this will need to fit in your freezer, so it may be worth checking it for size before you start).
Sprinkle a thin layer of granola over the bottom of each cake case. Using a spoon, dollop some yogurt on top of the granola in each cake case until all the yogurt has gone. Spread the yogurt around with the spoon to ensure it completely covers the granola.
Hull each strawberry and cut it in half, then use the halves to top each cake case, pressing them down into the yoghurt with the tip of your finger.
Place the cups (still on the baking tray) into the freezer and leave to freeze for a couple of hours until set solid.
Once frozen through, remove from the cases and serve (or bag up and pop straight back in the freezer to eat later).