Cook the strawberries with the agave syrup or honey over low heat, stirring constantly until the fruit is undone. If it remains dry, a little water can be added.
Mix the Quescrem Kefir cream cheese with 120 g of the previously made jam and reserve the remaining 50 g for later.
Add the chia to the kefir and jam mixture and let stand for a minimum of 4 hours to thicken and form the pudding.
Assemble glasses with the kefir strawberry pudding and the previously reserved strawberry jam as a topping. Another option is to alternate layers of both.
Garnish with muesli and some strawberries on top.