2-Ingredient Strawberry Greek Yogurt Bark
If you’re craving something cold, creamy, and just sweet enough, this strawberry yogurt bark is about to become your summer MVP. It takes about ten minutes of hands-on time, you can keep a stash in the freezer, and it doubles as breakfast, snack, or light dessert.
Servings: 12 squares
Equipment
- Small rimmed baking sheet (about 9 x 13 inches)
- Parchment paper or a silicone baking mat
- Offset spatula or the back of a spoon
- Chef’s knife
Ingredients
- 32 oz strawberry blended Greek yogurt non-fat or your favorite fat level
- 10 fresh strawberries tops removed, sliced no thicker than ⅛ inch
- Optional but recommended: maple syrup or honey and a pinch of salt
- Optional extras: mini chocolate chips, toasted coconut flakes, granola, or a drizzle of melted dark chocolate
Instructions
Line your pan
- Lay parchment paper or a silicone mat on the baking sheet. Give it a light mist of cooking spray if you’re worried about sticking.
Sweeten and season (optional but worth it)
- Whisk a tablespoon or two of maple syrup or honey into the yogurt plus a tiny pinch of salt. The added sweetness keeps the yogurt from tasting too tart once it’s frozen and the salt wakes up the strawberry flavor.
Spread the yogurt
- Pour the yogurt into the center of the lined pan. Use an offset spatula to nudge it outward until the layer is about ¼ inch thick. Keeping the thickness even helps every square freeze at the same rate so none turn icy.
Add the strawberries
- Pat the sliced berries dry with a paper towel, then scatter them evenly over the yogurt. Press them in gently so they bond as the bark freezes.
Sprinkle on extras
- If you’re feeling fancy, add a handful of mini chocolate chips, a dusting of toasted coconut, or a zigzag of melted chocolate. Extras add color, crunch, and help reinforce the bark so it breaks cleanly.
Freeze
- Slide the pan onto the flattest, coldest shelf in your freezer. Leave it uncovered for the first 30 minutes so excess moisture can escape, then cover loosely with plastic wrap. Freeze until completely solid, 4 to 6 hours depending on your freezer.
Cut into squares
- Lift the solid sheet onto a cutting board. Run a chef’s knife under hot tap water, wipe it dry, then slice the bark into serving-size pieces. Warm and wipe the blade after every couple of cuts for clean edges. If it feels like cutting through granite, let the slab rest at room temp for two or three minutes first.
Store for later
- Separate the squares with small strips of parchment so they don’t fuse back together, lay them on the pan again, and let them firm up for a quick 15-minute set freeze. Transfer to a zip-top freezer bag or airtight container, pressing out as much air as possible. Label and enjoy within three weeks for best flavor.
Notes
Fun twists:
- Chocolate covered strawberry bark: swirl 2 tablespoons melted dark chocolate into the yogurt before freezing.
- PB & J bark: drop little spoonfuls of natural peanut butter and strawberry jam, then lightly swirl.
- Breakfast bark: stir ¼ cup rolled oats and a pinch of cinnamon into the yogurt, top with berries.
- Tropical bark: replace half the yogurt with vanilla coconut yogurt and swap in sliced mango, then sprinkle toasted coconut.
- Pull pieces from the freezer ten minutes before you serve for a creamier bite.
- Chill your serving plate if you’re bringing the bark outdoors.
- Pack a few squares in a small cooler and bring them to picnics or the beach.
- Crumble a square over oatmeal or overnight oats for a cool crunch.