Description
Bright and refreshing yogurt bowls layered with sweet strawberries, tender shortcake-style cake bites, and creamy yogurt—perfect for a light breakfast or dessert.
Ingredients
Units
Scale
- 2 cups strawberries, hulled and sliced
- 2 tsp lemon juice
- 2 tbsp granulated sugar (or honey)
- 2 cups Greek yogurt (plain or vanilla)
- 1 tsp vanilla extract (if using plain yogurt)
- 1 cup shortcake or pound cake, cubed (about 4-5 oz)
- 2 tbsp honey or maple syrup (optional, for drizzling)
- Fresh mint leaves (optional, for garnish)
Instructions
- In a bowl, gently toss sliced strawberries with lemon juice and sugar (or honey). Set aside to macerate for about 10 minutes.
- If using plain Greek yogurt, stir in vanilla extract until smooth.
- Divide yogurt evenly among 4 serving bowls or jars.
- Top each yogurt portion with cubed cake pieces.
- Spoon macerated strawberries (with any released juices) over the cake layer.
- Drizzle honey or maple syrup on top, if desired.
- Garnish with fresh mint leaves and serve immediately, or chill briefly before serving.
Notes
- Use gluten-free cake for a GF option.
- Swap Greek yogurt with coconut or almond yogurt for a dairy-free version.
- Use pound cake, vanilla sponge, or leftover shortcake.
- Add granola or toasted nuts for extra crunch.
- Prepare strawberries ahead and assemble just before serving to keep textures fresh.
Nutrition
- Serving Size: 1 bowl
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 10 mg