In a medium mixing bowl or large measuring cup, combine the chia seeds, almond milk, maple syrup, vanilla extract, and sea salt. Whisk everything together really well, making sure the chia seeds aren't clumping together at the bottom.

Let the mixture sit at room temperature for about 10 minutes, then give it one more good stir. This second stir is important because it breaks up any clumps that have started forming and helps the seeds distribute evenly throughout the liquid.

Cover the bowl tightly with plastic wrap or divide the mixture into four individual jars with lids. Refrigerate for at least 4 hours, but overnight is even better if you have the time to plan ahead.

About 20 minutes before you're ready to serve, toss your sliced strawberries in a small bowl with the maple syrup and lemon juice. Stir to coat and let them sit at room temperature so they release their natural juices and create a light, saucy topping.

Give your chilled chia pudding a good stir before serving. The texture should be thick and creamy, similar to tapioca pudding. Divide it into four glasses or bowls if you made it in one large container, then spoon the macerated strawberries generously over the top. Serve immediately and enjoy!