Combine 2 cups quartered strawberries, 1 tablespoon water, and 1 tablespoon honey in a small saucepan.
Stir over medium-low heat for about 5 minutes, until the strawberries begin to soften and release their juice. The strawberries will still remain intact, but be very soft.
Whisk together the corn starch and remaining tablespoon of water into a smooth slurry, then pour into the saucepan with the cooked strawberries, stirring until the sauce thickens slightly, 1-2 minutes.
Transfer jam to a heat-proof bowl and stir in another ½ cup of reserved quartered strawberries, saving the remaining for topping. Chill until completely cool.
Meanwhile, stir together the yogurt, remaining 1 tablespoon honey, and vanilla until smooth. Chill until ready to use.
Divide jam into four 6-ounce ramekins. Top with vanilla yogurt, smoothing out the top.
Working on one ramekin at a time, sprinkle yogurt with enough sugar to coat into a thin, even layer, about 1 teaspoon.
Use a kitchen blow torch to create the brûlée shell. Hold the torch a few inches away from the sugar to gently caramelize , using a swirling motion to keep it from getting too dark in any one area.
Repeat with second layer of sugar over the first to create a thick caramelized sugar lid.
Chill for 10-15 minutes to harden the sugar on top and cool the yogurt.
Top with the remaining fresh strawberries and serve immediately.
Notes
Any kind of yogurt will work: Icelandic, whole milk, Greek, or non-dairy. The nutrition for this recipe was based on Greek non-fat plain yogurt.