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Strawberry Shortcake Yogurt Bowls

Creamy vanilla Greek yogurt with juicy strawberries, toasted shortcake cubes, sliced almonds, and honey.

Strawberry Shortcake Yogurt Bowls top creamy vanilla Greek yogurt with juicy strawberries, toasted shortcake cubes, sliced almonds, and honey. An overnight or extended chill gives the base time to thicken while the toppings stay fresh.

Jump to Recipe
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings4
DifficultyEasy

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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.

Macerate the berries for Strawberry Shortcake Yogurt Bowls

Step 2: Toast the cake cubes

Place the cake cubes in a dry skillet over medium heat and turn for 3 to 5 minutes until the surfaces are lightly golden. Cool for 2 minutes.

Step 3: Toast the almonds

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

Toast the almonds for Strawberry Shortcake Yogurt Bowls

Step 4: Prepare the yogurt

Divide Greek yogurt among four shallow bowls and swirl the surface with the back of a spoon.

Step 5: Add the toppings

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

Add the toppings for Strawberry Shortcake Yogurt Bowls

Step 6: Finish and serve

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

Finished Strawberry Shortcake Yogurt Bowls ready to serve

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

  • Coffee or tea
  • 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

Nutrient Per Serving
Calories 350
Protein 20g
Carbohydrates 52g
Fat 8g
Sugar 32g

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

Frequently Asked Questions

How do I know when Strawberry Shortcake Yogurt Bowls are ready?

Yogurt should be thick and creamy, strawberries juicy but intact, and cake cubes crisp at the edges with a soft center.

Can Strawberry Shortcake Yogurt Bowls be frozen?

Freezing assembled bowls is not recommended. Frozen strawberries may be used after thawing and draining.

About the Author

Written and edited by the FreshFork Recipes Team.

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