You must be logged in to bookmark
Log In / Sign Up

Click here to see the related post

Karen’s Strawberry Shortcake Frozen Yogurt

Karen’s Strawberry Shortcake Frozen Yogurt

A COOL take on “strawberry shortcake.” Creamy and refreshing on a hot Summer’s day – with Brown Sugar Shortcake Pieces Folded in!
It’s Gluten~free.

A smooth, creamy mouthfeel – decadent like ice cream yet lighter.

Brown Sugar Shortcakes – they’re gluten free. Use regular flour if you wish.

Also see another yummy mix-in frozen yogurt:

Best Blueberry Frozen Yogurt with a Sugar Cookie Crumble

Karen’s Strawberry Shortcake Frozen Yogurt


3 cups fresh strawberries 

1 ¼ cups pure cane sugar

¼ cup brown rice syrup (can use non-gmo corn syrup or Lyle’s syrup)

2 tablespoons filtered water

⅛ teaspoon sea salt

2 teaspoons fresh lemon juice  

1 ¼ cups buttermilk 

2  ½ cups greek yogurt ( I used full fat)

6 Brown Sugar Shortcakes (if using for a “mix-in) see recipe



Make: Brown Sugar Shortcakes – if you want a mix-in (see recipe)


Hull the strawberries. Instead of cutting off the tops – angle a small sharp knife and cut, in a circular motion, around the green leafy top of the strawberry and into the pale flesh directly underneath – discard the tops.. that’s hulling!
Rinse, dry and cut them in half.


Add sugar, syrup, water and salt in a 2 quart non-reactive pot.
Bring to a boil, stirring. Add strawberries, stir and reduce to a simmer.


Cook uncovered for 5 minutes. Remove from the heat, let cool 5 minutes.
Add lemon juice.


Add the strawberry mixture to the carafe of a blender. Purée smooth from low speed to high – one minute.
Add the buttermilk (will cool down the mixture) and blend one minute.
Add the yogurt and blend one minute – scrape down the carafe as needed.


Add the yogurt mixture to a large bowl, cover an refrigerate until cold – 4 hours to overnight.


Process the yogurt in a ice cream machine.
Fold in 1/2″ pieces of Brown Sugar Shortcakes (if using) just before adding to containers and freeze. HINT: Use about 2 shortcakes into each pint; 6 total, 2  1/2 ” each.

See BLOG for many more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode