Strawberry-vanilla layered dessert with shortbread

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The layered dessert is perfect with fresh strawberries. When the strawberry season starts in spring, I am always as happy as a little child. The strawberries always taste best fresh from the farmer and from May onwards I have fresh strawberries in the house every day. In this post, I’ll show you how to prepare a quick and delicious layered dessert from fresh strawberries, shortbread cookies, vanilla yoghurt and white chocolate shavings.

There’s really nothing like fresh strawberries from the region. I like them best when they have matured nicely, dark red, juicy and sweet. When I have strawberries in the house, they are always processed quickly and easily. In the morning, I usually enjoy strawberries with vanilla porridge; for something special, I turn them into this quick and light layered dessert in a glass.

Recipe for the layered dessert

This delicious dessert only needs a few ingredients, all of which are available in the supermarket. I just use a vanilla yoghurt from the cooling shelf, fresh strawberries from the region, shortbread biscuits and some white chocolate that I grate myself quickly. If you have the time and inclination, you can of course make your own vanilla yoghurt made from natural yoghurt, sweetness and fresh vanilla or vanilla extract. As always, you can find the detailed recipe at the end of this article.

Easy recipe

Strawberry-vanilla layered dessert with shortbread

The layered dessert is perfect with fresh strawberries.

Prep time

10 min

Yield

2 servings

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Ingredients

− 2 +

• 1 cupvanilla yogurt
• 4butter cookies
• 80 gstrawberries
• 1 pieceof white chocolate

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Instructions

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1. Finely dice the strawberries. Coarsely crumble the butter cookies. Finely chop the white chocolate.
2. Layer the jar as follows: First about 30g strawberries, followed by 2-3 tsp vanilla yogurt and 2 crumbled butter cookies, then again 2-3 tsp vanilla yogurt, the remaining strawberries and finally white chocolate shavings.

Nutrition per serving

Calories

243 kcal

Protein

5.3 g

Carbohydrates

35.1 g

Sugar

26.5 g

Fat

9.2 g

Saturated fat

5.4 g

Fibre

1.1 g

Salt

0.3 g

Calculated estimate – editorial review required

Data source: USDA SR28

Recipe: Corinna · kitchensplace

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