In a mixing bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract until well combined.

Let the mixture sit for 5 minutes, then whisk again to prevent clumping.

Cover and refrigerate for at least 2 hours or overnight until it thickens.

In a separate bowl, combine sliced strawberries, lemon juice, and maple syrup (if using).

Let the strawberries macerate for about 10 minutes to release their juices.

In serving glasses, layer the chia pudding and the macerated strawberries.

Repeat layers until glasses are filled.

Serve immediately or refrigerate until ready to serve.