It's a lovely coincidence when the most beautiful desserts happen to be the easiest, as is the case here. Aside from slicing strawberries -- which I'm going to assume you can handle -- there's very little skill or effort involved at all. You bake a simple graham cracker crust for 10 minutes, then fill it with a blend of Greek yogurt and sweetened whipped cream, and top it with sliced strawberries. Even if you are half asleep, or talking on the phone, or totally intimidated by pastry baking, you can make this.
The whipped cream isn't even strictly necessary (is it ever?), and a Greek yogurt filling by itself would still be excellent. It would maybe be even better if you prefer a less rich dessert (who are you?! Just kidding. I support you).
Strawberry & Greek Yogurt Graham Cracker Tart
2 cups strawberries
10 graham crackers sheets
4 tablespoons melted butter
1 cup Greek yogurt
1/2 cup heavy cream
2 tablespoons sugar
Preheat the oven to 350 degrees. In a food processor, pulse the graham crackers until they are in fine crumbs. Pour in the melted butter and pulse until the mixture comes together.
Press the graham cracker crumbs into a tart pan or pie pan. I find it helps to use a ramekin or measuring cups to tamp the crumbs down into place, and press them neatly up on the sides.
Bake the crust for 10-12 minutes, until it starts to brown and smell delicious. Remove it from the oven and let cool.
While the crust cools, whip the cream until it has soft (but not too soft) peaks. Add the sugar and blend in for a few seconds. Fold the whipped cream into the Greek yogurt, and spread this mixture over your cooled crust.
Slice the strawberries, and layer them prettily (or messily) in circles on the surface of the tart. Serve cold.