Strawberry-on-Strawberry Compote

Rinse the fresh strawberries under cold water and pat them dry with paper towels. Remove the green stems and hulls, then slice the berries in half lengthwise.

Place the sliced strawberries in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and release their juices, about 5-7 minutes.

Gently mash the softened strawberries with the back of a wooden spoon to break them into smaller pieces while keeping some texture. Continue cooking for 2-3 minutes until the compote thickens slightly.

Remove the strawberry compote from heat and let it cool to room temperature, about 10 minutes.

Divide the strawberry yogurt evenly among four serving bowls or glasses, using approximately 1/4 cup per serving as the base layer.

Top each yogurt layer with a generous spoonful of the cooled strawberry compote.

Scoop a small portion of strawberry ice cream onto each bowl, placing it directly on top of the compote.

Garnish each serving with a fresh mint sprig and serve immediately.