Add the hulled and quartered strawberries to a blender and pulse until you reach a chunky jam consistency—you want some texture, not a completely smooth puree. Transfer to a bowl and stir in 1.5 tbsp chia seeds and a pinch of salt, mixing well to distribute the seeds evenly. Let this sit for 5 minutes while you prepare the pudding base; the chia seeds will begin to absorb moisture and thicken the jam slightly.

In a separate bowl, whisk together the plant-based milk, remaining 4.5 tbsp chia seeds, vanilla, and agave until well combined. Make sure there are no clumps of chia seeds and the agave is fully incorporated. I like to let this mixture sit for just 2-3 minutes, then give it another quick stir to ensure the chia seeds are evenly distributed and won't all sink to the bottom.

Spoon the strawberry jam base from Step 1 into serving cups or a container, dividing it evenly among your servings. Pour the chia seed pudding mixture from Step 2 over the jam, creating distinct layers. Cover and refrigerate for at least 2 hours, though overnight is ideal—this allows the chia seeds to fully hydrate and creates a creamy, pudding-like texture throughout.

Remove from the refrigerator and give the pudding a gentle stir to blend the layers slightly if desired, or leave them distinct for a beautiful presentation. Top with fresh strawberries and enjoy immediately.