Start by picking 6 (½ cup) glass cups, containers or silicone mold. Set aside.
In a small bowl, add ¼ cup cold milk. Sprinkle the gelatin over and whisk for 10 seconds. Set aside for 10 minutes to soften.
In a medium saucepan over medium-low heat, whisk together 1 cup milk, heavy cream, sugar, vanilla and soften gelatin. Cook the mixture until warm through, and both sugar and gelatin have dissolved, about 170˚F, whisking occasionally. Do not bring to a simmer or boil. Remove from heat to cool until just a little warm, about 20 minutes.
In a large bowl, add the yogurt and whisk to loosen up. While whisking, slowly add the warm milk. Whisk until smooth. Divide the mixture into the chosen containers. Chill the panna cotta uncovered in the fridge until set, at least 4 hours. Cover with plastic wrap once cooled.
For the syrup, combine honey and water in a small pot. Bring to just a simmer over medium heat. Set aside to cool to room temperature. Transfer to an airtight container and chill in the fridge until ready to use.
When ready to serve, cut 3 strawberries into halves and the rest into ¼-inch cubes.
To assemble, remove the panna cotta from mold if needed. Top each serving with about 1 teaspoon strawberries cubes, half a strawberry and drizzle with about 1½ tablespoons honey syrup. Serve cold.