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Add strawberries and maple syrup to a saucepan over medium heat. Cook for 6–8 minutes, stirring occasionally, until the strawberries are very soft and juicy.
In a small bowl, whisk together the gelatin and cold water. Let sit for 2–3 minutes to bloom.
Add the bloomed gelatin into the warm strawberry mixture and whisk until fully dissolved.
Transfer the strawberry mixture to a blender or use an immersion blender and blend until completely smooth.
Pour the blended mixture through a fine mesh sieve into a bowl to remove any remaining seeds or pulp. Stir in the vanilla extract.
Let the mixture cool for about 5–10 minutes until warm but not hot. Whisk in the chia seeds, then whisk in the yogurt until fully combined.
Let the mixture sit for 5 minutes, then whisk once more to evenly distribute the chia seeds. Pour into a dish or individual jars and refrigerate for a minimum of 4 hours before enjoying!