# What You'll Need:
→ Yogurt Base
01 - 2 cups plain Greek yogurt (full-fat or low-fat)
02 - 3 tablespoons honey or maple syrup
03 - 1 teaspoon pure vanilla extract
→ Strawberry Layer
04 - 1 cup fresh strawberries, hulled and diced
05 - 1 tablespoon honey or maple syrup (optional)
→ Shortcake Crumble
06 - 8 shortbread cookies, roughly crushed
07 - 1 tablespoon unsalted butter, melted (optional)
# How-To Steps:
01 - Line a 9x13 inch baking sheet with parchment paper.
02 - In a medium bowl, mix Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
03 - Pour the yogurt mixture onto the prepared baking sheet, spreading evenly to a thickness of about 1/2 inch.
04 - Mash half of the diced strawberries with honey if using, creating a chunky puree.
05 - Dollop the strawberry puree over the yogurt layer, scatter the remaining diced strawberries on top, then gently swirl the puree into the yogurt using a knife or skewer.
06 - Combine crushed shortbread cookies with melted butter if using, then sprinkle evenly over the strawberry-yogurt mixture.
07 - Freeze the tray for at least 4 hours until completely firm.
08 - Break or cut the frozen bark into large pieces and serve immediately or store in an airtight container in the freezer.
