Strawberry-Chocolate Greek Yogurt Bark

The first bite is cold, creamy, and bright with fresh strawberry — this Strawberry-Chocolate Greek Yogurt Bark feels like summer in a single snap. I developed this version after testing it eight times to balance sweetness, texture, and chocolate ripple so it doesn’t become icy. It’s simple to make and stores well in the freezer, which makes it ideal for quick snacks or lunchbox treats. If you love Greek yogurt desserts, you might also enjoy our blood orange yogurt cake for a bolder citrus option. Read on for the exact method, smart swaps, and pro tips so your bark cracks perfectly every time.

Why This Recipe Works

Thick Greek yogurt provides structure so the bark snaps instead of crumbling.
A small amount of honey or maple syrup prevents the yogurt from tasting flat after freezing.
Drizzling melted chocolate instead of mixing it in keeps texture contrast — creamy yogurt and crisp chocolate.
Thin, even spreading ensures quick, uniform freezing and avoids icy crystals.
Letting strawberries drain briefly removes excess juice that would make the bark soggy.

Ingredients Breakdown

Full-fat plain Greek yogurt — 680 g (3 cups). The high fat content gives a creamy mouthfeel and reduces iciness. You can use low-fat yogurt, but texture will be less rich and slightly icier.
Honey or maple syrup — 30 ml (2 tbsp). Sweetens and lowers yogurt freezing point slightly. If using sugar substitutes, expect a firmer freeze.
Pure vanilla extract — 5 ml (1 tsp). Adds depth without masking fruit.
Strawberries — 150 g (1 cup), hulled and thinly sliced. Pat dry before using. Too much juice will make the bark soggy.
Dark chocolate — 85 g (3 oz / about 1/2 cup chips), chopped. Use 60–70% cacao for best flavor contrast. You can use milk chocolate but it will be sweeter and softer.
Fine sea salt — a pinch (about 0.5 g). Balances sweetness.
Optional: 15 g (2 tbsp) toasted chopped nuts (almonds, pistachios). Add for crunch.

Substitution notes:

Dairy-free option: Use a thick coconut yogurt. The flavor will shift to coconut and the texture will be slightly looser.
If you use a different salt brand, adjust to taste — Diamond Crystal is lighter than Morton.
For less sugar, reduce honey to 15 ml (1 tbsp) and add a splash of lemon juice to brighten flavor.

Essential Equipment

Baking sheet 30 x 23 cm (12 x 9 inches) or similarly sized rimmed tray.
Parchment paper to line the sheet and prevent sticking.
Offset spatula or rounded knife for even spreading; a spoon works in a pinch.
Small microwave-safe bowl or double boiler for melting chocolate.
Fine mesh strainer or paper towel to drain sliced strawberries if very juicy.
Freezer-safe airtight container or a zip-top bag for storage.
If you don’t have an offset spatula, the back of a measuring cup flattens the yogurt evenly.

Step-by-Step Instructions

Prep Time: 15 minutes | Cook Time: 0 minutes | Inactive Time: 2 hours (freeze) | Total Time: 2 hours 15 minutes | Servings: 8 pieces

Step 1: Prepare the pan and strawberries

Line a 30 x 23 cm (12 x 9 in) baking sheet with parchment and set it on a flat surface. Slice 150 g (1 cup) strawberries thinly and place them on a paper towel to drain for 5–10 minutes. Drained fruit prevents soggy spots.

Step 2: Sweeten and season the yogurt

In a medium bowl, stir 680 g (3 cups) Greek yogurt with 30 ml (2 tbsp) honey and 5 ml (1 tsp) vanilla until smooth. Add a pinch of fine salt. Taste and adjust — the yogurt should be mildly sweet, not cloying.

Step 3: Spread the yogurt

Spoon the yogurt onto the prepared sheet and use an offset spatula to smooth into an even rectangle about 4–6 mm thick. Work quickly so the surface stays cold. Too thin and the bark will be fragile; too thick and it will take much longer to freeze.

Step 4: Arrange the toppings

Scatter the drained strawberry slices evenly over the yogurt, leaving small gaps between pieces. Sprinkle any chopped toasted nuts now if using. Press toppings lightly so they adhere.

Step 5: Melt and drizzle the chocolate

Place 85 g (3 oz) chopped dark chocolate in a microwave-safe bowl and heat in 20-second bursts, stirring between, until smooth (about 40–60 seconds total). Alternatively, melt in a double boiler over simmering water for 2–3 minutes. Drizzle chocolate over the yogurt using a spoon to create ribbons. Do not pour chocolate in one spot — thin streams create snap.

Step 6: Freeze until firm

Transfer the tray to a level part of the freezer and freeze for at least 2 hours, or until the yogurt is solid to the touch. Freezing faster at a colder spot (near the back wall) helps prevent large ice crystals.

Step 7: Break into pieces and store

Lift the parchment from the tray and transfer the frozen slab to a cutting board. Use a sharp knife to cut or break into 8–12 irregular pieces. Store in an airtight container with parchment separators between layers for up to 3 months.

Expert Tips & Pro Techniques

Common mistake: topping fruit that’s too wet. Always pat berries dry or quick-drain them in a fine mesh strainer for 5–10 minutes.
For firmer bark, stir 1–2 tbsp Greek yogurt into the bowl of yogurt before spreading; this lowers free water and improves texture.
Make-ahead: Assemble the slab and freeze solid. Wrap tightly and store for up to 3 months. Thaw at room temperature for 5–10 minutes before serving.
Professional trick for crisp chocolate: temper the chocolate by stirring off-heat until cool and glossy to reduce bloom (white streaks) during storage.
To get clean breaks, warm a knife under hot water, dry it, and make decisive cuts. Wiping between cuts helps.
Adapt a ring mold: press yogurt into 6-cup silicone molds for single-serve discs that look polished for parties.

While experimenting with toppings, check our savory uses of Greek yogurt like this Greek chicken gyros to see how yogurt behaves in cooked dishes.

Storage & Reheating

Refrigerator: This is a frozen snack and does not reheat well. If thawed, keep refrigerated and eat within 24 hours. Use airtight containers or zip-top bags to prevent odor transfer.
Freezer: Store in a single layer separated by parchment, or in a container with parchment between layers, for up to 3 months. Rapidly freezing prevents large ice crystals.
Reheating: Not recommended. If you want a softer texture, let pieces sit at room temperature for 5–10 minutes before serving.

Variations & Substitutions

Dairy-Free Version: Replace Greek yogurt with 680 g (3 cups) thick coconut yogurt. Expect a coconut flavor and slightly softer set. Freeze time remains about 2 hours.
Mixed Berry Bark: Swap strawberries for 150 g (1 cup) mixed berries (blueberries, raspberries). Reduce honey by 5 ml (1 tsp) if using very sweet berries.
Nutty Chocolate Bark: Add 30 g (1/4 cup) toasted chopped almonds and a pinch of sea salt. Keep chocolate amount the same.
Lower-Sugar Option: Use 15 ml (1 tbsp) honey and 2 drops liquid stevia. Texture may be firmer; taste and adjust sweetness before freezing.
Savory Twist: For a labneh-style savory bite, mix yogurt with olive oil and herbs instead of honey, then top with roasted cherry tomatoes and a drizzle of aged balsamic. For inspiration on Greek yogurt in savory plates, see this curry Greek yogurt chicken recipe.

Serving Suggestions & Pairings

Breakfast bowl: Crumble a piece over 120 g (1/2 cup) granola and fresh berries for texture contrast.
Coffee pairing: Serve with a small cup of cold-brew or medium roast to match dark chocolate notes.
Kid-friendly snack: Pack one frozen piece in an insulated lunchbox with an ice pack.
Dessert duo: Pair with warm baked goods like a honey pie — try our melopita (Greek honey pie) for complementary flavors.

For a crunchy snack on the go, compare textures with our frozen nutty yogurt bites in this frozen Greek yogurt peanut recipe.

Nutrition Information

Per serving (1 piece). Servings: 8 pieces. Serving size: about 1 of 8 pieces.

Calories: 180 kcal
Total Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Sodium: 60 mg
Total Carbohydrates: 19 g
Dietary Fiber: 2 g
Sugars: 15 g
Protein: 7 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my yogurt bark turn out icy instead of creamy?
A: Icy texture usually means too much free water. Use full-fat Greek yogurt, drain very juicy fruit, and don’t spread the yogurt too thin. A small amount of sweetener and a quick freeze help reduce ice crystals.

Q: Can I make this without dairy?
A: Yes. Use a thick coconut yogurt or other plant-based thick yogurt. Expect a coconut or plant-forward flavor and a slightly different texture. Freeze time is the same.

Q: Can I double this recipe?
A: Yes. Use two 30 x 23 cm (12 x 9 in) trays or a larger sheet and increase freeze time by 30–60 minutes. For very large slabs, freeze fully before stacking.

Q: Can I prepare this the night before a party?
A: Absolutely. Assemble and freeze solid overnight. Transfer to a container and keep frozen. Remove 5–10 minutes before serving so pieces aren’t rock-hard.

Q: How long does this keep in the fridge?
A: Once thawed, eat within 24 hours. Stored frozen properly, it keeps up to 3 months in an airtight container.

Q: Can I use other fruits?
A: Yes. Blueberries or raspberries work well but may release more juice. Pat them dry and use less than 150 g (1 cup) if very juicy.

Q: Why is my chocolate sticky after storage?
A: That’s chocolate bloom from temperature changes. Properly tempered chocolate or keeping the container cold and stable reduces bloom. The flavor is still fine.

Conclusion

This Strawberry-Chocolate Greek Yogurt Bark is an easy, make-ahead frozen treat that balances creamy yogurt with bright fruit and crisp chocolate. If you want another take on this bark idea, check out EatingWell’s Strawberry-Chocolate Greek Yogurt Bark for a similar healthy version. For a smaller, viral snack twist, see this playful recipe for Chocolate Strawberry Yogurt Clusters (Viral Recipe!). Enjoy a cold, crunchy bite whenever you need a simple, satisfying treat.