Yogurt Dipped Strawberries

Share Recipe


Yogurt-dipped strawberries are sweet treats that everyone can make and enjoy.


  • 1 dozen large, long-stemmed California Giant strawberries
  • 16 ounces plain non-fat Greek yogurt
  • 2 tablespoons unsalted butter
  • 3 ½ cups confectioners' sugar / 420g
  • ½ teaspoon vanilla
  • Powdered red food coloring (optional)


      • Place yogurt in a cheesecloth or non-terry dish cloth. Twist the top of the cheesecloth to expel excess liquid.
      • Place yogurt and cheesecloth in a colander over a bowl. Cover with plastic wrap and continue to drain moisture for 8 hours or overnight, squeezing occasionally to expel liquid.
      • Add ½ cup of the yogurt and butter to a medium saucepan. Cook over medium-low heat, stirring until smooth and fully incorporated.
      • Add red food coloring to the ¼ cup yogurt mixture to obtain desired color. Set aside. Holding the strawberry at the base of the stem, carefully dip the berry into the original, non-colored yogurt dip. Pull the berry from the dip while swirling slightly. Gently shake the berry to release excess yogurt dip.
      • Place on parchment to cool/harden.
      • Place colored yogurt dip in a ziplock storage bag and snip a small hole in one corner. Holding a cooled berry at the base of the stem, twirl it between your fingers while piping on the colored yogurt. Allow to cool/ harden completely.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!