Ingredients:

  • 1 lb (450g) fresh strawberries, hulled and quartered
  • 1 tbsp (12g) maple syrup
  • 1 tsp (5ml) fresh lemon juice
  • 1/8 tsp (0.7g) fine sea salt
  • 2 cups (475g) plain non-fat Greek yogurt
  • 1/2 cup (120ml) unsweetened almond milk
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30g) powdered monk fruit sweetener
  • 1 cup (120g) crushed digestive biscuits
  • 1 tbsp (14g) unsalted butter, melted
  • 1/2 tsp (2g) ground cinnamon

Instructions:

  1. Place the quartered strawberries in a bowl. Stir in the maple syrup, lemon juice, and salt. Cover and let sit for 10–15 minutes to allow a natural syrup to form.
  2. In a separate bowl, combine the Greek yogurt, almond milk, vanilla, and monk fruit sweetener. Whisk vigorously or use a hand mixer for 2 minutes until light and aerated.
  3. Heat a skillet over medium heat. Add the crushed biscuits and cinnamon. Stir in the melted butter and toast for 3–5 minutes, stirring constantly, until golden brown.
  4. Assemble the bowls by spooning a layer of whipped yogurt into the bottom, followed by a layer of macerated strawberries and their syrup, and topping with toasted shortcake crumble. Repeat the layers once more.