Creamy whipped Greek yogurt plus homemade strawberry sauce equals these Strawberry Whipped Yogurt Cups – delicious, easy to make, and perfectly portioned for dessert or breakfast meal prep!
If you’ve never had homemade whipped greek yogurt, you are missing out. If you’ve never had homemade strawberry sauce, you are also missing out. Combine the two, and we’ve reached a whole new level of YOU NEED TO TRY THIS.
Total Time: 40 minutes
Method: No Heat
Prep: Make-Ahead Friendly
What ingredients do you need for these Strawberry Whipped Yogurt Cups?
This recipe uses simple ingredients to make a delicious dessert you’ll come back to over and over again! Here’s what I used and a few notes for each ingredient:
- strawberries – You can use fresh or frozen strawberries, but I do prefer to use fresh and cut them to a smaller size.
- honey – This is the sweetener for the strawberry sauce. You can also use maple syrup if that’s all you have.
- lemon juice – You want about 1/2 lemon’s worth
- sea salt – Just to balance all the sweetness from the berries and honey! Don’t skip a small pinch of salt as it enhances all the flavors.
- cornstarch or sub arrowroot – This is used for thickening the strawberry sauce.
- plain Greek yogurt – For the base of the whipped Greek yogurt, I use a plain Greek yogurt
- whipping cream – Adding some whipping cream to the Greek yogurt and then whipping it really fast helps give it that light airy texture.
- maple syrup – The original recipe uses maple syrup, but you can use honey to match the strawberry sauce.
- vanilla extract – A bit of vanilla adds a really nice background flavor to the whipped Greek yogurt.
How to make these Strawberry Whipped Yogurt Cups:
First, the strawberry sauce…
To get this dessert cup party started, begin with the strawberry sauce. You should make the strawberry sauce first so it has plenty of time to cool before getting mixed in with the whipped Greek yogurt.
Place all of the strawberry sauce ingredients except the starch slurry in a medium saucepan over low heat. Stir it frequently and let it simmer for about 10 minutes, until the strawberries are very soft. Add the starch slurry and simmer for about two more minutes.
That’s it! No blending or extra equipment required. For more detailed instructions, visit the post on Easy Strawberry Sauce.
For this recipe, the strawberry sauce needs to be cooled a bit so it doesn’t heat the whipped Greek yogurt when the Strawberry Whipped Yogurt Cups are assembled. One option is to make the strawberry sauce a day ahead of time.
The other option is to put the sauce in a shallow dish or bowl and stick it in the freezer for about 15-20 minutes until chilled to at least room temperature.
Next, the whipped greek yogurt…
Once the strawberry sauce is nearly chilled, gather your mixer and ingredients to make the whipped greek yogurt. Visit How to Make Whipped Greek Yogurt for a more detailed post and recipe video specifically showing how to make the whipped Greek yogurt portion of this recipe.
BY THE WAY: I’ve also made a few other versions of the whipped Greek yogurt, including Pumpkin Spice Whipped Greek Yogurt and Peppermint Chocolate Whipped Greek Yogurt!!
Add all ingredients for the whipped Greek yogurt to a stand mixer bowl, or you can use a hand mixer, whichever you have available. Start slowly, then increase mixing speed to high once the liquid begins to mix into the yogurt.
Continue whisking for about 2 minutes, pausing to push down the sides and give it a quick stir. Blend for another 2 minutes. And that’s your whipped Greek yogurt!
Here’s where we begin to merge the two recipes into one delicious creation: Take about 1/4 cup of your (at least room temperature) strawberry sauce and mix it into the yogurt. And OMG strawberry whipped Greek yogurt. Hi, nice to meet you.
Add them together and get Strawberry Whipped Yogurt Cups
Here’s the fun part: Assemble your Strawberry Whipped Yogurt Cups by splitting up the rest of the strawberry whipped Greek yogurt and the strawberry sauce between four cups with lids – make sure they hold at least 8 ounces.
I use these Half Pint Wide Mouth Mason Jars (affiliate link!) – I found them at my local grocery store for a great price! Any cup or bowl style container with lid will work just fine.
For a cute parfait-style layer, I did yogurt-sauce-yogurt, plus some fresh cut strawberries for decoration. Feel free to go all fruit on the bottom or all fruit on the top!
How long do these Strawberry Whipped Yogurt Cups last?
These cups will last up to 5 days in the fridge using freshly made ingredients, but HONESTLY NO. There are only four servings and there’s no reason it should be in your fridge, uneaten, on day five. (I mean no offense, this is just really good.)
Can you freeze these Strawberry Whipped Yogurt Cups?
I have not tried it, but I would not freeze these cups. The strawberries would do okay, but I’m afraid the whipped Greek yogurt would lose all texture. If you do want to try this, let me know how it goes in the comments below!!
Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!
Strawberry Whipped Yogurt Cups
Creamy whipped Greek yogurt plus homemade strawberry sauce equals these Strawberry Whipped Yogurt Cups – naturally sweetened, 6g of protein per serving, and perfectly portioned for dessert meal prep!
- 1 pint fresh strawberries, roughly chopped (about 2–2.5 cups packed; or 12–16 ounces)
- 2 tablespoons honey
- 1 1/2 tablespoons lemon juice (about 1/2 lemon’s worth)
- pinch sea salt (1/8 teaspoon)
- 1/2 tablespoon cornstarch + 2 tablespoons water, mixed together (can sub arrowroot)
Whipped Greek Yogurt
- 1 cup whole fat or 2% plain Greek yogurt (such as Fage)
- 1/4 cup whipping cream
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- pinch of salt (optional)
- Make the strawberry sauce: Place the strawberries, honey, lemon juice, and salt into a medium saucepan over low heat, stirring frequently. Continue simmering for about 10 minutes total, until the strawberries are very soft. Add the starch slurry (optional for thickening), then cook for about 2 more minutes as the sauce begins to thicken. Remove the sauce from heat. Add the sauce to a wide/shallow dish and place it in the freezer to chill for at least 15 minutes. The sauce can also be made a few hours ahead or the night before!
- Whip the Greek yogurt: Add all ingredients to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Begin mixing on low for about 20 seconds, until the liquid cream begins to mix into the yogurt, then increase power to the highest speed. Continue whisking for about 2 minutes, pausing to push down the sides and give it a quick stir. Blend for another 2 minutes. It will thicken slightly in the fridge overnight.
- Assemble yogurt cups: Once the strawberry sauce is chilled to at least room temperature, take about 1/4 cup of the strawberry sauce and mix it into the whipped Greek yogurt. Distribute all of the whipped Greek yogurt and all of the strawberry sauce evenly between four cups or bowls with airtight lids (at least 8 ounces). Put the fruit on the bottom, on the top, or make layers like a parfait. Top with fresh strawberries if desired. Lasts up to 5 days in the fridge.
Based on a combination of my original recipes for Whipped Greek Yogurt (this post has a video!) and Easy Strawberry Sauce. For the cups, I used half pint mason jars purchased at my local grocery store. Nutrition information estimated with My Fitness Pal.
- Serving Size: 1 yogurt cup
- Calories: 185
- Sugar: 18g
- Fat: 8g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
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