Slice 2 strawberries in half and set aside. To make compote, slice the remaining strawberries and add to saucepan with 1 tablespoon water, and 1 tablespoon honey. Cook over medium-low heat for about 5 minutes, until the strawberries begin to soften, stirring often.
In a small bowl, whisk together the corn starch and remaining tablespoon of water into a smooth slurry, then pour into the saucepan with the cooked strawberries, stirring until the sauce thickens slightly.
Transfer compote, to a heat-proof bowl and chill until completely cool.
In a separate bowl, stir together the yogurt, remaining honey, and vanilla until smooth. Chill until ready to use.
Divide compote into 3 heat-proof jars and add vanilla yogurt. Top each jar with 1 teaspoon of sugar to create a thin, even layer.
Use a kitchen torch to create the brulée shell by holding it an inch away from the sugar to gently caramelize. Top with reserved strawberries and serve immediately.