In a medium mixing bowl, whisk together the almond milk and protein powder until the powder is fully dissolved and no lumps remain.

Add the chia seeds, vanilla extract, and maple syrup to the liquid mixture.

Whisk vigorously for 1 minute to ensure the chia seeds are evenly distributed and not settling at the bottom.

Allow the mixture to rest for 10 minutes at room temperature, then whisk once more to break up any clumps.

Gently fold in half of the diced strawberries.

Transfer the mixture into two individual glass jars or airtight containers.

Refrigerate for a minimum of 4 hours, or ideally overnight, to allow the chia seeds to fully hydrate and thicken.

Serve chilled, topped with the remaining fresh strawberries.