Light Strawberry Yogurt Bake for Brunch or Snacking – Easy, Fresh, and Satisfying

This light strawberry yogurt bake is the kind of recipe you keep in your back pocket for busy mornings and casual get-togethers. It’s creamy, slightly sweet, and dotted with juicy berries. You can slice it warm for brunch or chill it and enjoy firm, cheesecake-like squares as a snack.

It comes together quickly with simple ingredients and bakes up beautifully golden. No special techniques needed—just whisk, pour, and let the oven do the work.

What Makes This Recipe So Good

• Balanced and light: Tangy yogurt keeps it fresh, while a touch of honey or sugar adds gentle sweetness.
• Versatile: Serve it warm with a spoon or chilled in tidy squares. It works for breakfast, a midday snack, or dessert.
• Simple ingredients: Most items are pantry staples—no complicated steps or hard-to-find items.
• Protein-rich: Greek yogurt and eggs make it more satisfying than a typical baked treat.
• Customizable: Swap berries, switch sweeteners, or add citrus zest and spices to make it your own.

What You’ll Need

• 2 cups plain Greek yogurt (whole milk for creamier texture, 2% works too)
• 3 large eggs
• 1/3 cup honey or granulated sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (plus 1/2 teaspoon lemon zest, optional)
• 1/4 cup cornstarch (or 1/3 cup fine almond flour for a grain-free option)
• 1/4 teaspoon fine salt
• 1 1/2 cups sliced fresh strawberries (pat dry if very juicy)
• 1 tablespoon turbinado sugar for topping (optional)
• Cooking spray or butter for greasing the pan

Instructions

1. Prep the pan and oven: Heat the oven to 350°F (175°C).

   Grease an 8×8-inch baking dish or line it with parchment for easy removal.

2. Whisk the wet ingredients: In a medium bowl, whisk the Greek yogurt, eggs, honey (or sugar), vanilla, and lemon juice until smooth and silky. If using zest, add it now.
3. Add the dry ingredients: Sprinkle in cornstarch and salt. Whisk until the batter is fully blended with no lumps.

   It should be thick but pourable.

4. Fold in strawberries: Gently fold in 1 cup of the sliced strawberries, reserving the rest for the top. Avoid overmixing so the batter stays creamy.
5. Assemble: Pour the batter into the prepared pan and smooth the top. Scatter the remaining strawberries over the surface.

   Sprinkle with turbinado sugar if you like a light crust.

6. Bake: Bake for 30–38 minutes, until the edges are set and lightly golden and the center barely jiggles when you nudge the pan. A toothpick should come out mostly clean with a few moist crumbs.
7. Cool: Let it cool in the pan for at least 20–30 minutes. It will firm up as it cools.

   For clean squares, chill for 1–2 hours before slicing.

8. Serve: Enjoy warm with a spoon, or slice into bars once cool. Optional toppings: a spoonful of yogurt, a drizzle of honey, or extra fresh berries.

Storage Instructions

• Refrigerator: Store covered for up to 4 days. It tastes great cold and holds its shape well.
• Freezer: Freeze individual slices tightly wrapped for up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Warm a slice in the microwave for 15–25 seconds if you prefer it soft and custardy.

Benefits of This Recipe

• Protein-packed: Greek yogurt and eggs deliver staying power, making this satisfying without feeling heavy.
• Lower in sugar: The sweetness comes mostly from honey and strawberries, so it’s not cloying.
• Family-friendly: Mild flavors and soft texture make it great for kids and adults alike.
• Make-ahead friendly: Bake it the night before and slice when you’re ready to serve.
• Gluten-optional: Cornstarch keeps it light and tender; almond flour works if you prefer grain-free.

Common Mistakes to Avoid

• Overbaking: If it bakes too long, it can become dry and rubbery. Pull it when the center still has a slight wobble.
• Skipping the cornstarch: This helps set the custardy texture. Without it, the bake may be too loose.
• Using very watery yogurt: Greek yogurt is key.

  If using regular yogurt, drain it in a fine-mesh sieve for 20–30 minutes.

• Adding wet berries: Pat strawberries dry to avoid excess moisture that can make the bake soggy.
• Cutting too soon: Let it cool to set. If you slice immediately, it may fall apart.

Recipe Variations

• Berry mix: Swap in blueberries, raspberries, or a combo. Keep the total amount the same.
• Citrus twist: Add more lemon zest or use orange zest for a fragrant finish.
• Vanilla-almond: Replace half the vanilla with almond extract and sprinkle sliced almonds on top.
• Spiced: Add 1/2 teaspoon ground cardamom or cinnamon for warmth.
• Coconut: Use coconut-flavored yogurt and top with unsweetened shredded coconut before baking.
• High-protein: Stir in 1 scoop unflavored or vanilla whey protein, and add 1–2 tablespoons milk if needed to keep the batter smooth.
• Maple-sweetened: Use maple syrup instead of honey for a deeper flavor; reduce the amount by a tablespoon if your yogurt is sweet.

FAQ

Can I use frozen strawberries?

Yes, but keep them frozen when adding to the batter to reduce bleeding.

Toss with 1 teaspoon cornstarch and fold in gently. You may need to add 3–5 extra minutes of baking time.

What if I only have regular yogurt?

Strain it first to remove excess liquid. Line a sieve with a coffee filter or paper towel, add the yogurt, and chill for 20–30 minutes.

Measure after straining to ensure you have 2 cups.

How do I know when it’s done?

The edges should be set and lightly golden, and the center should have a slight jiggle. A toothpick in the center should come out mostly clean with a few moist crumbs.

Can I make it dairy-free?

Use a thick, unsweetened dairy-free yogurt, like coconut or almond yogurt. Check the texture—if it’s thin, stir in an extra teaspoon of cornstarch to help it set.

Is this sweet enough for dessert?

It’s lightly sweet.

For a dessert vibe, add an extra tablespoon of honey or sugar and serve with whipped cream or a dusting of powdered sugar.

What pan size works best?

An 8×8-inch pan is ideal. A 9-inch round also works. For a thinner bake, use a 9×13-inch pan and reduce baking time by 8–10 minutes.

Can I make it ahead for brunch?

Absolutely.

Bake the night before, chill, and slice in the morning. Serve cold or warm slightly in the oven at 300°F for 10–12 minutes.

In Conclusion

This light strawberry yogurt bake checks every box: simple, fresh, and flexible. It works as a warm, custardy brunch dish or a chilled, packable snack.

With a few staple ingredients and minimal effort, you get something that feels special without being fussy. Keep it classic with strawberries, or try your own twist. Either way, it’s a dependable recipe you’ll make again and again.