In a mixing bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract until well combined.

Let the mixture sit for 5 minutes, then whisk again to prevent clumping.

Cover the bowl and refrigerate for at least 4 hours or overnight until it thickens.

In a separate bowl, combine sliced strawberries with lemon juice and let them macerate for about 10 minutes.

Once the chia pudding has thickened, layer it in serving glasses with the macerated strawberries.

Repeat the layers until the glasses are filled, finishing with strawberries on top.