To your mashed/pureed strawberries add 1 tsp of lemon juice and mix to incorporate. Set aside.

Mix chia seeds, maple syrup, vanilla, and milk in a small bowl. Cover the bowl with plastic food wrap and leave it at room temperature to thicken, for about 1 hour.

Once it has thickened, stir together again, and add a little bit more milk if needed.

Reserve half of the chia seed mixture.

In a separate bowl mix the rest of the chia seed mixture with half of the strawberry puree.

Start layering the pudding.

In a tall glass place chia seed/strawberry puree mixture on the bottom.

Then on top of that add reserved plain chia seed mixture.

Pour in plain strawberry puree on top.

Garnish with mint leaves or freshly cut strawberries.

Store chia pudding refrigerated in an airtight container or in a bowl covered with plastic wrap. Store without fruits for about 1 week. If stored with fruits consume the same day or the next day.