This Strawberry Baked Yogurt recipe is a sweet and fruity twist on the classic baked yogurt base. Made with a homemade strawberry compote and fresh strawberries, it’s a creamy, high-protein treat that feels like a lighter version of strawberry cheesecake that's also naturally gluten-free.

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Why You'll Love This Recipe
Ingredients
Instructions
Storage and Equipment
Toasty's Tips
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Why You'll Love This Recipe

This recipe feels indulgent while still being simple, refreshing, and made with wholesome ingredients.

High in protein with simple everyday ingredients
Soft, creamy texture similar to cheesecake
Sweet and fruity flavour with real strawberries
Homemade strawberry compote adds extra flavour and texture
Naturally gluten-free
Perfect for breakfast, a snack, or a light dessert

Ingredients

Yogurt – I recommend using plain Greek yogurt for a thicker, higher-protein texture, but regular yogurt will also work.
Egg – Helps bind the ingredients together and creates the custard-like texture.
Cornstarch – Acts as a stabilizer to help create a soft and creamy texture.
Sugar or sweetener of choice – Adds sweetness to balance the tanginess of the yogurt and strawberries.
Vanilla extract – Adds a subtle vanilla flavour that complements the creamy yogurt base.
Strawberries – Add natural sweetness, fresh flavour, and juicy pieces throughout the baked yogurt.
Lemon juice – Optional, but adds brightness and helps enhance the flavour of the strawberries in the compote.

See recipe card below for exact quantities.

Instructions

making strawberry compote for strawberry baked yogurt

STEP 1: Add the strawberries and maple syrup or honey to a small saucepan over medium heat.

STEP 2: Cook the strawberries for 5–6 minutes, stirring and mashing occasionally, until they soften and turn into a thick, jammy compote. Add lemon juice and vanilla extract if using.

strawberry compote for strawberry baked yogurt

STEP 3: Transfer the strawberry compote to a bowl and let it cool before using.

preparing ingredients for strawberry baked yogurt

STEP 4: Add the yogurt, egg, cornstarch, sweetener, and vanilla extract to a bowl. Whisk until completely smooth.

STEP 5: Pour the yogurt mixture into a lightly greased ramekin or small oven-safe baking dish. Add a few spoonfuls of strawberry compote and swirl it into the batter.

STEP 6: Add sliced strawberries, then bake in an air fryer at 320°F for 18–22 minutes, or in a preheated oven at 350°F for 25–30 minutes.

STEP 7: Let it cool for about 30 minutes before serving. Finish it off with a spoonful of compote as a topping. Enjoy it warm for a softer texture, or refrigerate it for a firmer, cheesecake-like texture.

Storage and Equipment

For this recipe, you’ll need a small oven-safe baking dish, such as an 8-ounce ramekin, along with a saucepan for making the strawberry compote, a mixing bowl, and a whisk. When it comes to baking, you can make this recipe using either an air fryer or a regular oven.

Store any leftover baked yogurt and strawberry compote separately in airtight containers and keep refrigerated for up to 3–4 days. For the best texture, enjoy the baked yogurt chilled straight from the fridge, or let it sit at room temperature for a few minutes before serving.

Toasty's Tips

Use fresh or frozen strawberries: Both work well for making the compote. Frozen strawberries are a convenient option and don’t need to be thawed first.
Make the compote ahead of time: The strawberry compote can be prepared in advance and stored in the fridge, making this recipe even quicker to assemble.
Let the compote cool before adding it: Adding hot compote to the yogurt mixture can affect the texture, so let it cool down first.
Don’t add too much compote: A few spoonfuls are enough to add flavour without adding too much moisture, which can make the baked yogurt softer.
Use store-bought jam as a shortcut: If you don’t want to make homemade compote, you can use a few tablespoons of your favourite strawberry jam instead.
Customize the flavours: Try swapping strawberries for other berries like blueberries, raspberries, or mixed berries for a different variation.