Parchment-line a quarter sheet pan or 9-by-13-inch metal pan and clear a level freezer shelf.
Rinse berries under running water and dry thoroughly. Hull and dice strawberries into 1/4-inch pieces, then blot cut surfaces.
Whisk Greek yogurt, heavy cream, honey, vanilla, lemon zest and salt until completely smooth and glossy.
Spread into an approximately 8-by-11-inch rectangle about 1/2 inch thick, keeping the center and edges level.
Scatter dry berries and optional pistachios and coconut evenly. Press gently so every piece contacts yogurt.
Freeze 60 to 90 minutes, until firm but cuttable. Score a 4-by-4 grid most of the way through, then return to the pan.
Freeze another 2 to 3 hours, or until the thickest center is completely firm.
Lift by parchment and follow the scored lines with a sharp knife. If too hard to cut safely, temper 2 minutes first.
Temper individual pieces at room temperature for 3 to 5 minutes for a creamier bite, keeping the rest frozen.
