I turn juicy strawberries, tangy Greek yogurt, a touch of honey, and a silky chocolate shell into the frozen bite I crave on hot afternoons and cozy nights alike. I love how these clusters hit every note—sweet, tart, creamy, crunchy—and I make them in batches so I always have a better-for-me treat ready to go.

Why You’ll Love This Recipe

I keep this dessert in my rotation because it’s endlessly reliable and ridiculously simple. I use real strawberries for bright flavor, Greek yogurt for creaminess and protein, and a super-thin chocolate coating for that satisfying snap. I don’t bake, I barely “cook,” and I still end up with a treat that feels special every single time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups strawberries, finely chopped

• 1 cup plain Greek yogurt

• 1 tbsp honey (I add a little extra if I want them sweeter)

• 1 tsp vanilla extract

• 1 cup semi-sweet chocolate chips (mini chips melt and coat easily)

• 2 tbsp refined coconut oil

• Pinch of flaky sea salt (optional, for finishing)

directions

1. I mix the chopped strawberries, Greek yogurt, honey, and vanilla in a bowl until every berry is coated.

2. I scoop about 2 tablespoons per cluster onto a parchment-lined baking sheet, making roughly 10 neat mounds.

3. I freeze the tray until the clusters are rock solid, about 1–2 hours.

4. I melt the chocolate chips with coconut oil in short bursts in the microwave, stirring between each, until smooth and glossy.

5. I dip each frozen cluster in the melted chocolate (a spoon helps me coat all sides), set them back on the parchment, and sprinkle a touch of sea salt.

6. I freeze again for a few minutes so the shell hardens, then I enjoy—or stash them for later.

Servings and timing

I get about 10 clusters.
Prep: 15 minutes active
Freeze/Set: 1–2 hours
Total: about 1 hour 15 minutes to 2 hours 15 minutes (most of that is hands-off)

Variations

• Fruit swap: I toss in blueberries, raspberries, or chopped cherries when I want a twist.

• Yogurt flavors: I go strawberry-on-strawberry with strawberry yogurt or add warmth with vanilla yogurt.

• Vegan version: I use dairy-free yogurt, dark or dairy-free chocolate, and swap honey for maple syrup.

• Lower sugar: I skip the honey and use no-sugar-added chocolate; the berries still keep things bright.

• Crunchy add-ins: I fold in mini chocolate chips, toasted nuts, granola, or shredded coconut for texture.

• Drizzle instead of dip: I keep the clusters on the tray and drizzle chocolate over the top when I’m in a hurry.

storage/reheating

I store the clusters in an airtight container in the freezer for up to 1 month. I let a piece sit at room temperature for 3–5 minutes before I bite in so the center softens slightly. I don’t refrigerate (they melt and get messy), and I don’t reheat since they’re a frozen treat.

FAQs

Can I use frozen strawberries?

I can—if I thaw and pat them very dry first. Excess moisture makes the yogurt icy and the chocolate slip off.

What can I use instead of coconut oil in the chocolate?

I melt the chocolate gently without oil, or I use a neutral oil or a teaspoon of butter. The coating will be a bit thicker but still delicious.

Why did my chocolate seize or get thick while dipping?

I keep moisture away and work in small batches. If some yogurt sneaks into the bowl, the chocolate thickens. I re-melt gently and add a 1/2 teaspoon of oil to loosen it.

How do I keep the clusters from melting while I dip?

I only take 3–4 clusters out of the freezer at a time, dip quickly, and pop them right back onto the cold tray. I also make smaller clusters so they’re easier to handle.

Can I make them less sweet?

I skip the honey, use tangy plain Greek yogurt, and choose darker chocolate. The strawberries still keep things lively.

Conclusion

I reach for these chocolate strawberry yogurt clusters whenever I want something satisfying, simple, and a little feel-good. I love that they take minutes to assemble, live happily in my freezer, and welcome any tweak I’m in the mood for—whether I’m swapping fruit, changing the chocolate, or drizzling instead of dipping. One tray, a handful of ingredients, and I’ve got the perfect grab-and-go sweet.