Ingredients
For the Shortcake Layer:
1 pound cake or sponge cake, cubed
2 tablespoons honey or sugar (optional)
For the Yogurt Cream Layer:
2 cups Greek yogurt (full-fat preferred)
½ cup heavy cream (optional, for extra fluff)
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
For the Strawberry Layer:
2 cups fresh strawberries, sliced
1 tablespoon sugar (optional)
1 teaspoon lemon juice
For Garnish:
Mint leaves
Extra strawberries for topping
Instructions
Prepare the Strawberries:
Mix sliced strawberries with sugar and lemon juice. Let sit for 10 minutes to release natural juices.Make the Yogurt Cream:
In a bowl, whisk together Greek yogurt, honey, and vanilla. Fold in whipped cream if desired.Assemble the Trifle:
In a glass dish or dessert cups, layer cake cubes, strawberries, and yogurt cream. Repeat layers until full.Chill & Serve:
Refrigerate for 1 hour before serving. Garnish with mint leaves and a drizzle of honey.
Notes
For a lighter version, use low-fat yogurt and skip the cream.
Substitute strawberries with mixed berries or peaches.
Can be made a day in advance — just chill overnight.
For a Greek twist, drizzle thyme honey before serving
- Prep Time: 20 minutes
- Cook Time: 0 MIN
- Category: Dessert
- Method: Layered / No-Bake
- Cuisine: Greek-inspired / Mediterranean
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 245 kcal
- Sugar: 22g
- Sodium: 70 mg
- Fat: 8g
- Saturated Fat: 4 g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32 g
- Fiber: 2g
- Protein: 8
- Cholesterol: 20 mg