Chop the strawberries, toss with the sugar, leave to macerate until all sugar dissolves. Transfer into a blender along with Greek yogurt and the lemon juice and blend until smooth. For a glossy smooth texture strain through a fine mesh sieve, for a rustic countryside feel - leave as is. Refrigerate overnight.
Freeze in your ice cream maker according to the manufacturer's instructions, store in an airtight container in the freezer for at least 4 hours until set or spoon soft-serve style right away.