Strawberry Shortcake Yogurt Parfait

Strawberry Shortcake Yogurt Parfait- Whipped yogurt, fresh berries, and a homemade shortcake granola make breakfast taste like dessert.

June 3, 2026 by Nicole Collins

Jump to Print Recipe

Today, we’re making a Strawberry Shortcake Yogurt Parfait!

Another day, another parfait! I told you guys I think we need to go through alllllll the desserts and turn them into breakfast, and I meant it!

For this one, we’re using pretty much the same formula as we did for our Banana Pudding Parfait: lightened up Greek yogurt, fresh fruit, and homemade granola. But this time around, we’re actually using cake in our granola. And let me tell you, it’s epic!

Let’s go ahead and start with that shortcake granola. We’re going to use a pretty similar base to our graham cracker granola, so we’ll start with some melted butter, honey, and vanilla. You could use another fat like coconut oil or a neutral oil. But we’re using so little of the butter, it’s really not going to hurt anything. Live a little…use the butter!

We’ll mix some old fashioned oats into the butter mixture, give it a good toss, then spread the mixture onto a baking sheet. We’ll pop it in the oven for about 10 minutes to start toasting before we get it ready for the cake.

You know those little dessert shells that you get in either the bakery or produce section of the grocery store? You know the ones…we usually use fill them with cream and top fruit, and they’re typically made from either angel food or sponge cake. Well, did you know one of those little cakes is only 60 calories?? We do not and never will be calorie counters around here. But it is worth noting that as far as cake goes, the nutrition facts are lighter than most.

It’s for that reason alone that we’re going use just one of those little shells to cakeify our granola. Crumble the cake into crumbs roughly the same size as the oats. Then after the first bake on the granola, we’re going to mix in the cake crumbs, and pop everything back into the oven for a few more minutes. This quick trip in the oven helps to dry out the cake so it’s nice and crunchy without stealing any of that sweet, decadent flavor.

While our granola is cooling, we can get the rest of the parfait elements ready. I’m really loving lightening up Greek yogurt right now by adding a little cool whip and a little instant pudding mix to it. Once you mix everything together, the yogurt becomes light, fluffy, and pudding like. It’s hard to even remember it’s yogurt! We’ll also dice up a couple strawberries too. Usually, I’d macerate the berries in a little sugar, but it’s not even necessary for this one.

To assemble our parfaits, we’ll grab a pretty little glass then layer in some of our yogurt, a spoonful of berries, and a sprinkle of our cooled granola. Repeat the layers, and that’s breakfast that both looks and tastes like dessert!

Once again, if you closed your eyes, you would not know you were eating Greek yogurt. The whipped yogurt is so light and fluffy. The berries are sweet and acidic. The granola is sweet and crunchy. It tastes like summer in a glass.

And, it’s beautiful too!

Ok, everyone. Should we keep going with this trend? Wait until you see the cheesecake recipe I’m working on!

In the meantime, enjoy! And, let’s eat!

---

Strawberry Shortcake Yogurt Parfait

Serves: 1          Print

Ingredients:

For the Shortcake Granola:

• ½ tbsp unsalted butter, melted

• ½ tbsp honey

• 1/8 tsp vanilla extract

• ½ cup old fashioned oats (or rolled oats)

• 1 dessert shell, chilled and crumbled

For the Parfait:

• 1 container (5.3 oz) nonfat vanilla greek yogurt (about ½ cup)

• 2 tbsp reduced fat Cool Whip

• ½ tbsp vanilla instant pudding mix

• ½ cup strawberries, diced

• ¼ cup shortcake granola

Directions:

1. Make the Granola: Preheat oven to 300 degrees. Line a baking sheet with parchment paper. Add butter, honey, and vanilla to a bowl, and mix well to combine. Add in oats and mix well until completely combined.

2. Spread oat mixture into a single layer on prepared baking sheet. Bake for 15 mins. Add the crumbled cake, toss, and place back in the oven for 10 mins until lightly golden. Allow mixture to cool completely.

3. Assemble the Parfait: To a mixing bowl, add yogurt, cool whip, and pudding mix. Stir well until completely combined and mixture becomes light and fluffy.

4. In an 8-12 oz glass, layer in half the yogurt mixture, half the strawberries, and half the granola. Repeat a second later with remaining ingredients. Serve immediately, and enjoy!

Recipe notes:

*Dessert shells are the little round cake cups that you get in the bakery (or sometimes produce) section of the store. You know…the ones you put fruit and whipped cream in! I keep the pack in the fridge, and we only need one for this recipe. 

*Leftover granola can be stored in an airtight container for up to 2 weeks. 

*This parfait is best served fresh. If meal prepping, the yogurt and granola can be made in advance, but wait to assemble until ready to serve.