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Combine 1 cup almond milk and ¾ cup dates in a medium microwave-safe bowl; microwave on High until the dates are slightly softened, 20 to 30 seconds. Transfer to a blender. Add 1 cup coconut cream and 3 cups strawberries; process until smooth and well combined, about 1 minute. Transfer to a medium bowl.
Place ½ cup chia seeds in a fine-mesh sieve; rinse under cold water until slightly plumped, 30 seconds to 1 minute. Drain well, then add to the strawberry mixture; whisk until well combined. Cover and refrigerate until the chia seeds are plumped and the mixture is chilled and thickened, at least 8 hours and up to 4 days.
To serve, spread ½ cup strawberry mixture in a 10-ounce glass or jar. Top with ¼ cup yogurt followed by ½ cup strawberry mixture. Repeat the layering process in 3 more (10-ounce) glasses or jars as needed with the remaining strawberry mixture and remaining ¾ cup yogurt. Top with the remaining ¼ cup strawberries (1 tablespoon each).