Strawberry Shortcake Yogurt Bowl

Servings: 4ish

Notes: 

This strawberry shortcake yogurt bowl is amazing for many reasons. First of all, it’s very, very delicious. Second, you likely have all of the ingredients on hand - I'm sure you have some form of yogurt around Greek, plain, or vanilla just begging to be eaten up, and you undoubtedly have some squishy strawberries languishing in your fridge just waiting to be macerated in a lil sugar, a pinch of salt, and a splash of juice, vanilla and vinegar. And, we know you have some abandoned graham crackers in your pantry, along with a half eaten jar of jelly. So, go ahead and combine all those things for this unexpected, elegant dish.

Swaps

Ritz crackers, saltines, pretzels, etc. could be used in lieu of graham crackers.
You could any use any berry instead of strawberries.

Kid tips:

Have the kids wash and dry the berries in your salad spinner - my little loves to do this.
Strawberries can absolutely be hulled and quartered with a wooden kids knife.
Let the kids crumble the graham crackers.

Ingredients:

2 cups/1 pint strawberries
3 cups plain, vanilla or Greek yogurt
1 tablespoon of sugar
1 tablespoon of juice or water
1/4 teaspoon of salt
1/2 tablespoon rose, red, rice, or champagne vinegar
1 teaspoon of vanilla
2 graham crackers
4 tablespoons of jam, divided
Balsamic vinegar or glaze (optional)
A few sprigs of mint (optional)
A few edible flowers, such as pansies, violets or chamomile (optional)

Steps: 

Wash and dry your strawberries (as mentioned above, we like to use a salad spinner for this).

Hull and quarter your strawberries then place them in a bowl. Sprinkle with your sugar, salt, vanilla, vinegar, and your orange juice or water.

Give everything a good stir and let it sit for a minute.

Divide your yogurt evenly among four bowls, making a little nest for the strawberries.

Place your macerated strawberries on top of your yogurt, then drizzle with balsamic, if using.

Crumble up your graham crackers, and sprinkle on top of your strawberries. Finish with a dollop of raspberry jam.

Garnish with torn mint and edible flowers, if using.