Strawberry Shortcake Yogurt Bowls

Ingredients

For the Strawberries

• 3 cups strawberries, hulled and sliced
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract

For the Bowls

• 4 cups vanilla or plain Greek yogurt
• 2 cups cubed angel food cake, pound cake, or shortcake biscuits
• 1/3 cup sliced almonds
• 2 tablespoons honey
• 1 teaspoon finely grated lemon zest
• Pinch of flaky salt

Substitutions

• Use skyr, regular yogurt strained until thick, or a dairy-free Greek-style yogurt.
• Replace cake cubes with granola, crushed biscuits, or toasted brioche.
• Use blueberries, raspberries, or peaches instead of strawberries.

Instructions

Step 1: Macerate the berries

Toss strawberries with honey, lemon juice, and vanilla. Let stand for 10 minutes until glossy and lightly juicy.

Step 3: Toast the almonds

Toast the sliced almonds in the same dry skillet for 1 to 2 minutes, stirring constantly, until fragrant.

Step 5: Add the toppings

Spoon strawberries and some of their juice over the yogurt. Add toasted cake cubes and almonds.

Step 6: Finish and serve

Drizzle with honey and add lemon zest and a tiny pinch of flaky salt. Serve immediately.

How to Store Leftovers

• Store yogurt, berries, cake cubes, and almonds separately.
• Refrigerate yogurt and berries for up to 3 days.
• Keep toasted cake and almonds in airtight containers at room temperature for up to 2 days.

Serving Leftovers

• Do not reheat the assembled bowl.
• Cake cubes can be refreshed in a dry skillet for 1 minute, then cooled.
• Serve the yogurt and berries chilled.

Ways to Serve

• Boiled eggs
• Fresh orange juice
• Additional nuts

Common Mistakes to Avoid

• Using thin yogurt that cannot support the toppings.
• Adding hot cake cubes directly to the yogurt.
• Macerating strawberries for too long.
• Assembling in advance and allowing the cake to become soggy.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.