Ingredients:

  • 2 lbs fresh strawberries, hulled and quartered
  • 2 tbsp fresh lemon juice
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 1 pinch sea salt
  • 1 cup cold heavy whipping cream
  • 1/2 cup cold plain Greek yogurt
  • 2 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • 1 lb light pound cake, cut into 1-inch cubes

Instructions:

  1. Combine the quartered strawberries, lemon juice, sugar, vanilla, and salt in a glass bowl. Toss gently to coat and let the mixture sit at room temperature for 30 minutes to create a natural syrup.
  2. In a chilled mixing bowl, combine the heavy cream, Greek yogurt, powdered sugar, and vanilla bean paste. Beat on medium-high speed until stiff peaks form.
  3. Place a handful of cake cubes at the bottom of each of the 12 dessert cups.
  4. Spoon a generous dollop of the yogurt-cream mixture over the cake.
  5. Top with a heap of macerated strawberries, drizzling some of the syrup over the cream.
  6. Repeat the layering process once more and finish with a single whole strawberry on top.