Start by lining a baking sheet with parchment paper, allowing an overhang on the edges for easy removal later.

Spoon the vanilla yogurt onto the lined baking sheet and use a spatula to spread it evenly into a layer about ¼ inch thick.

Evenly sprinkle your sliced strawberries and mini chocolate chips over the yogurt layer.

Carefully place the baking sheet in the freezer and allow the yogurt mixture to freeze for 3 to 4 hours.

Once frozen solid, remove the baking sheet from the freezer and slice the bark into your desired shapes.

To store any leftover pieces, place them in an airtight container in the freezer.