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As summer approaches, the desire for refreshing and satisfying desserts becomes almost irresistible. Enter the Frozen Yogurt Strawberry Shortcake Squares, a delightful treat that offers the perfect balance of sweetness and creaminess while remaining light and refreshing. This recipe is not only a feast for the taste buds but also a healthier alternative to traditional desserts, making it a fantastic choice for warm weather gatherings, family picnics, or just a relaxing afternoon at home.

Frozen Yogurt Strawberry Shortcake Squares

Beat the summer heat with these Frozen Yogurt Strawberry Shortcake Squares, a refreshing and healthier alternative to traditional desserts. Made with creamy Greek yogurt and fresh strawberries, this delightful treat balances sweetness and nutrition perfectly. Easy to prepare and great for gatherings, each square offers a delicious way to satisfy your sweet cravings while keeping it guilt-free. Indulge in a treat that’s as fun to make as it is to enjoy!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

⅓ cup unsalted butter, melted

¼ cup granulated sugar

For the Strawberry Layer:

2 cups fresh strawberries, hulled and thinly sliced

2 tablespoons granulated sugar

1 tablespoon fresh lemon juice

For the Yogurt Layer:

4 cups plain or vanilla Greek yogurt

¼ cup honey (or adjust to taste)

1 teaspoon pure vanilla extract

For Topping (Optional):

Whipped cream

Additional sliced strawberries for garnish

Instructions
 

Prepare the Crust:

    - In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir well until the mixture is fully combined and has a sandy texture that holds together when pressed.

      - Transfer the crust mixture into a 9x9-inch square baking dish. Use the back of a measuring cup or your fingers to press the mixture firmly and evenly across the bottom, forming a solid base. Set aside to firm up.

        Make the Strawberry Layer:

          - In a small bowl, mix together the sliced strawberries, granulated sugar, and lemon juice. Gently toss the strawberries to ensure they are evenly coated with the sugar and lemon mixture.

            - Allow the strawberries to rest for 10-15 minutes, letting them macerate and release their juices to create a natural syrup.

              Prepare the Yogurt Layer:

                - In a large mixing bowl, combine the Greek yogurt, honey, and vanilla extract. Mix with a spatula or whisk until the mixture is smooth and well incorporated. Taste and adjust the sweetness by adding more honey if desired.

                  Assemble the Squares:

                    - Begin by spreading half of the yogurt mixture evenly over the prepared graham cracker crust.

                      - Next, layer the macerated strawberries along with their juices over the yogurt base, ensuring a uniform distribution.

                        - Pour the remaining yogurt mixture over the strawberries, using a spatula to smooth the top for an even finish.

                          Freeze:

                            - Cover the baking dish tightly with plastic wrap or aluminum foil. Place it in the freezer and allow it to freeze for at least 4-6 hours, or until fully set and firm.

                              Serve:

                                - Once frozen, take the dish out of the freezer and let it sit at room temperature for about 5 minutes to soften slightly for easier slicing.

                                  - Cut into squares and serve with a dollop of whipped cream and extra sliced strawberries on top, if desired.

                                    Prep Time, Total Time, Servings: 20 mins | 6-8 hrs (freezing) | 16 squares

                                      Presentation Tips: For an elegant touch, serve the squares on a decorative platter, drizzled with a bit of honey and sprinkled with fresh mint leaves.