Hull the strawberries, and then quarter them. Drop them into mixing bowl. Drizzle the honey over the strawberries, sprinkle in the vanilla, coriander and fennel, and mix them gently together so that each strawberry is coated in honey. Transfer them to a jar with a tight-fitting lid, and refrigerate them overnight.
Pour yogurt into four, individual bowls. Top with the macerated strawberries. Sprinkle bee pollen and pine nuts evenly over the strawberries. Slice the mint very thinly, and toss it on top of the yogurt and strawberries. Serve immediately