Mini Strawberry Shortcake Yogurt Cups
A quick and easy no-bake dessert featuring layers of creamy yogurt, juicy strawberries, and a crunchy cookie crumble.
Servings: 4 cups
Calories: 180kcal
Ingredients
For the Strawberry Layer
- 2 cups Strawberries, chopped Fresh is best; can add a small amount of sweetener if not ripe
For the Yogurt Layer
- 2 cups Greek yogurt or regular yogurt, vanilla Greek yogurt gives a thicker feel; sweeten plain yogurt to taste
For the Crumble Layer
- 1 cup Crushed shortbread cookies or vanilla wafers You can also use leftover biscuit pieces
- 1 tbsp Melted butter Optional but enhances crumble flavor
- 1 tsp Pinch of salt If using plain cookies
For Sweetening (optional)
- 2 tbsp Honey or maple syrup Use to sweeten strawberries or yogurt as desired
For Whipped Topping (optional)
- 1 cup Whipped cream or extra yogurt Optional for topping
Instructions
Preparation
- Chop the strawberries and toss with a small amount of sweetener if needed. Let sit for 5-10 minutes to juice.
- Make the shortcake layer by crushing cookies or biscuits. Mix in melted butter for better flavor, if desired.
- Stir your yogurt. If using plain yogurt, sweeten to taste. Vanilla yogurt is ready to go.
- Assemble the cups: layer crumble, yogurt, and strawberries in small cups, repeating the layers until full. Top with strawberries for presentation.
- Chill in the fridge for 20-30 minutes before serving to let flavors settle.
Notes
These cups are best enjoyed chilled and are perfect for parties. You can store them in the fridge, but they're best within 24 hours if you want the crumble to remain crunchy.