Strawberry Shortcake Yogurt Bowls

Course: Breakfast, Brunch, Snack

Cuisine: North American

Prep Time: 30

Cook Time: 8

Total Time: 38

Servings: servings

Calories: 1153kcal

Author: Lord Byron's Kitchen

Strawberry shortcake crumbs are stirred into Greek yogurt and then topped with fresh strawberries, more shortcake crumbs, a drizzle of homemade quick and easy strawberry sauce, and a little granola for added crunch and flavour. Strawberry Shortcake Yogurt Bowls make a great summer Sunday brunch menu option!

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Ingredients

1 1/2 cups strawberry shortcake crumbs https://www.lordbyronskitchen.com/strawberry-shortcake-crumbs/
2 cups Greek yogurt
1/2 pint strawberries, washed
1/4 cup strawberry sauce
1 cup granola
pomegranate seeds, optional

Instructions

Before you begin this recipe, make sure that you have prepared the strawberry shortcake crumbs first. They must be fully cooled before you start to assemble. Once the crumbs have been taken care of, it’s time to prepare the recipe as follows.
Fold 3/4 cup of the strawberry shortcake crumbs into the yogurt.
Half the yogurt into two bowls. Use the back of a spoon to swirl the surface of the yogurt.
Drizzle over two tablespoons of the strawberry syrup into each bowl.
Sprinkle the granola and the remaining strawberry shortcake crumbs over the surface of the yogurt, keeping it to one side of the bowl.
Next, top with the prepared strawberries.
Optionally, drizzle with a tablespoon of honey. Serve and enjoy!

Nutrition