Line a baking sheet approximately 9x13 inches with parchment paper.

In a medium bowl, combine the Greek yogurt, honey (or maple syrup), and pure vanilla extract. Stir until smooth.

Pour the yogurt mixture onto the prepared baking sheet, spreading it evenly to about 1/4-inch thickness.

Scatter fresh blueberries, raspberries, and sliced strawberries over the yogurt layer.

Gently press the toppings into the yogurt using clean hands or a spatula.

Place the baking sheet in the freezer and freeze uncovered for at least 2 hours or until completely firm.

Once frozen, remove the bark and break into shards or pieces.

Serve immediately or store in a freezer-safe container for up to 1 month.