In a medium bowl, combine the yogurt, honey, vanilla paste, and a pinch of salt. Whisk together until the honey is fully dissolved and the mixture is smooth and creamy. I find that using full-fat Greek yogurt like FAGE makes all the difference—it creates that luxurious, spoonable texture that sets this parfait apart from lighter versions.

While the yogurt mixture sits, hull and slice the strawberries into 1/4-inch thick pieces. Leave the blueberries whole. Having your fruit prepped and ready ensures smooth assembly and prevents the berries from oxidizing or losing their texture.

Divide the yogurt mixture from Step 1 evenly between two serving glasses or bowls, filling each about three-quarters full. Top each parfait with half of the sliced strawberries and half of the blueberries, distributing them evenly. Finish with a generous sprinkle of granola on top. I like to add the granola just before serving so it stays crispy instead of getting soggy from the yogurt.

Serve the parfaits right away while the granola is still crunchy and the yogurt is perfectly chilled.