Strawberry Shortcake Frozen Yogurt (Print Version)

Creamy frozen yogurt bark with fresh strawberries and crunchy shortbread pieces.

# Components:

→ Yogurt Base

01 - 2 cups plain Greek yogurt (full-fat or low-fat)
02 - 3 tablespoons honey or maple syrup
03 - 1 teaspoon pure vanilla extract

→ Strawberry Layer

04 - 1 cup fresh strawberries, hulled and diced
05 - 1 tablespoon honey or maple syrup (optional)

→ Shortcake Crumble

06 - 8 shortbread cookies, roughly crushed
07 - 1 tablespoon unsalted butter, melted (optional)

# Directions:

01 - Line a 9x13 inch baking sheet with parchment paper.
02 - Combine Greek yogurt, honey or maple syrup, and vanilla extract in a medium bowl. Stir until smooth.
03 - Pour the yogurt mixture evenly onto the prepared baking sheet to a ½-inch thickness.
04 - In a small bowl, mash half the diced strawberries with honey or maple syrup if desired.
05 - Dollop the strawberry puree over the yogurt layer, scatter remaining diced strawberries on top, and gently swirl with a knife or skewer.
06 - Mix crushed shortbread cookies with melted butter if using, then evenly sprinkle over the yogurt and strawberry mixture.
07 - Place the baking sheet in the freezer for at least 4 hours, or until completely firm.
08 - Break or cut into large pieces and serve immediately or store in an airtight container in the freezer.

# Expert Advice:

01 -
  • No churning or special machine—just mix, freeze, and snap into pieces for instant joy.
  • It’s a breeze to make, feels special, and both adults and kids adore the creamy tang and bursts of strawberry.
02 -
  • If you spread the yogurt layer too thin, the bark becomes icy instead of creamy—it took me a melted attempt to realize a thicker spread makes all the difference.
  • Swirling the puree gently rather than fully mixing gives those beautiful ribbons and distinct strawberry flavor pockets.
03 -
  • Press stray cookie crumbs lightly into the yogurt before freezing to ensure they stick and don’t tumble off later.
  • If you want clean lines for serving, dip your knife in warm water before cutting the bark for neat edges.
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