Name: Strawberry Yogurt Clusters with Chocolate Coating Recipe
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups chopped strawberries; 1 cup plain Greek yogurt; 1 tbsp honey; 1 tsp vanilla extract; 1 cup semi-sweet chocolate chips; 2 tbsp coconut oil

Jump to Recipe· 4.3 from 13 reviews

I absolutely adore making and sharing this Strawberry Yogurt Clusters with Chocolate Coating Recipe because it combines the fresh, juicy sweetness of strawberries with the creamy tang of Greek yogurt, all wrapped up in a crisp, luscious chocolate shell. It’s like a bite-sized burst of joy that feels indulgent but still refreshing and light. Whenever I make these, they disappear fast, and I love that they’re so simple to prepare yet look and taste like a special treat. If you’re craving something sweet but wholesome, this recipe is a total winner in my book.

Why You’ll Love This Strawberry Yogurt Clusters with Chocolate Coating Recipe

What makes this recipe truly special for me is the delightful contrast in flavors and textures. The natural tartness of the Greek yogurt perfectly balances the sweetness of the strawberries, and when you dip those frozen clusters in rich chocolate, you get this amazing crisp shell that cracks open to creamy, fruity goodness. I love how every bite feels fresh yet decadent, making it an absolute crowd-pleaser whether you’re treating yourself or sharing with friends.

Also, I can’t get over how easy this recipe is to pull together. No baking, no complicated steps, just simple ingredients and a bit of freezing time. It’s perfect for a quick snack, an impressive dessert at gatherings, or even a healthy-ish treat to keep in the freezer for whenever that chocolate craving hits. What really makes it stand out is the versatility and how it transforms everyday staples into something memorable and fun to enjoy.

Ingredients You’ll Need

The image shows five main food items arranged separately on a white marbled surface. In the center, there is a clear glass bowl filled with small, bright red and white pieces of chopped strawberries. To the right of the bowl, there is a metal teaspoon filled with dark liquid, likely vanilla extract. Below the bowl, there is a metal measuring cup filled with small, dark brown chocolate chips. To the left, there is a metal measuring cup holding smooth, white cream or yogurt. Above this, there is a small white bowl with a soft, solid white substance that looks like coconut oil. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are refreshingly simple but essential to achieve the perfect harmony of flavor and texture in this recipe. Each one plays a vital role, whether it’s lending creaminess, sweetness, or that rich chocolate finish that ties everything together beautifully.

Chopped strawberries: Fresh, juicy, and bursting with natural sweetness; this is the heart of the clusters.
Plain Greek yogurt: Adds creamy tang and a thick texture that holds everything together wonderfully.
Honey: A natural sweetener that enhances the flavor without overpowering the freshness of the fruit.
Vanilla extract: Just a touch to add warmth and depth to the yogurt mixture.
Semi-sweet chocolate chips: For that indulgent chocolate coating that perfectly complements the tart yogurt and sweet berries.
Coconut oil: Helps the chocolate melt smoothly and sets with a lovely glossy finish.

Directions

Step 1: In a large bowl, combine the chopped strawberries, plain Greek yogurt, honey, and vanilla extract. Stir everything thoroughly until the mixture is evenly blended and the strawberries are well distributed.

Step 2: Using a spoon, scoop about 2 tablespoons of the yogurt mixture onto a baking sheet lined with parchment paper or a large plate. Shape them into small clusters. You should be able to make around 10 clusters in total, making sure they’re spaced slightly apart.

Step 3: Place the baking sheet in the freezer and allow the clusters to freeze completely solid. This process takes roughly 1 to 2 hours; I recommend checking after the first hour to see if they are firm enough to handle the chocolate coating.

Step 4: While the clusters are freezing, melt the chocolate. Combine the chocolate chips and coconut oil in a microwave-safe bowl, then microwave in 15 to 30 second intervals. Stir well between each interval until you have a smooth, melted chocolate mixture that’s glossy and easy to dip into.

Step 5: Take the frozen yogurt clusters out of the freezer. Using a spoon or fork, carefully dip each cluster into the melted chocolate, ensuring it’s thoroughly coated. You can gently spoon chocolate over any missed spots. For an extra touch, sprinkle a bit of sea salt on top before placing them back on the parchment-lined baking sheet.

Step 6: Put the chocolate-coated clusters back into the freezer for a few minutes. This final freeze allows the chocolate to harden properly and the yogurt to solidify a bit more – making them ready for serving. Then, dive in and enjoy!

Servings and Timing

This recipe makes about 10 clusters, which is perfect for sharing with a small group or enjoying as several snacks over a few days. Prep time is minimal—around 10 minutes to mix and form the clusters—but freezing time takes around 1 to 2 hours before dipping, plus an additional 10 to 15 minutes after coating for the chocolate to set. So, total time from start to finish is about 1 hour 30 minutes to 2 hours and 15 minutes, mostly hands-off freezing.

How to Serve This Strawberry Yogurt Clusters with Chocolate Coating Recipe

Five round, irregularly shaped treats coated in smooth dark brown chocolate sit on crinkled white paper over a white marbled surface. Each piece shows slight bumps and uneven textures under the chocolate layer, suggesting a crunchy filling inside. The chocolate coating is thick and glossy with some small raised areas and ridges. The arrangement is casual, with some pieces closer together and others slightly apart, all casting soft shadows on the white paper beneath them. The image has bright, natural lighting to highlight the rich chocolate color and the soft folds of the paper. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these clusters, I like to keep things simple but beautiful. They’re perfect chilled right out of the freezer, so I serve them on a pretty platter garnished with a few fresh strawberry slices and maybe a dusting of powdered sugar or a tiny sprinkle of sea salt for contrast. They make a fantastic light dessert after a summer meal or a cool treat for an afternoon snack.

If you’re hosting a party, these clusters look adorable arranged on tiered tray stands alongside other small bites like nuts or cheese. For drinks, I often pair them with sparkling water flavored with a hint of lemon or a lightly sweet rosé wine to complement the fresh berries and chocolate. They’re not just tasty but also a charming and colorful addition to any table.

I love the flexibility of portions too — offering one or two clusters per person is a satisfying sweet bite without feeling too heavy. These even make a delightful addition to a brunch spread or as a refreshing dessert during warm weather. Serving them chilled ensures they stay firm and maintain that lovely contrast of creamy inside and crisp chocolate outside.

Variations

One of the best things about this Strawberry Yogurt Clusters with Chocolate Coating Recipe is how easy it is to play around with. If you want to switch up the fruit, raspberries or blueberries work beautifully and bring their own unique flavors. You could also fold in a handful of chopped nuts for extra crunch or sprinkle some toasted coconut on top of the chocolate before it sets for another layer of texture.

For those who follow a vegan lifestyle, substituting the Greek yogurt with a plant-based yogurt like almond or coconut yogurt works well, as does using dairy-free chocolate chips and ensuring your honey is replaced with maple syrup or agave nectar. The coconut oil helps keep the chocolate smooth even with these substitutions.

If you’re feeling adventurous, try melting white chocolate for dipping and add freeze-dried strawberry powder into the yogurt clusters for an intense strawberry boost. Plus, rather than freezing and coating, you can freeze the clusters and then drizzle the chocolate over them for a more rustic look. Just make sure to let the chocolate set in the freezer afterward!

Storage and Reheating

Storing Leftovers

I always store any leftover Strawberry Yogurt Clusters with Chocolate Coating in an airtight container to keep them fresh and prevent condensation from softening the chocolate. I like to line the container with parchment paper and separate the layers with additional parchment so the clusters don’t stick together. Stored this way, they keep well in the freezer for up to two weeks, maintaining their texture and flavor.

Freezing

This recipe freezes beautifully, which is one of the reasons I find it so convenient. If you want to store extra, just place the clusters in a single layer on a baking sheet and freeze until solid before transferring them to a freezer-safe bag or container. This way, they don’t clump together. They’ll keep in the freezer for about two to three months, perfect for making ahead or having on hand for a last-minute treat.

Reheating

Since these clusters are best enjoyed frozen or chilled, I recommend against reheating in the traditional sense. If you’d like them slightly softer, let them sit at room temperature for 5 to 10 minutes before serving so the yogurt softens a bit but the chocolate stays crisp. Avoid microwaving as it will melt the chocolate unevenly and alter the texture. The key is to keep the contrast between the firm chocolate shell and the creamy inside intact.

FAQs

Can I use frozen strawberries instead of fresh?

You can, but I recommend thawing and draining them well before mixing, or else the clusters might become too watery. Fresh strawberries give the best texture and flavor, but if frozen is all you have, just make sure to pat them dry to avoid extra moisture.

Is it okay to use flavored yogurt instead of plain Greek yogurt?

Flavored yogurt can work, but it may alter the sweetness and tartness balance of the clusters. Plain Greek yogurt offers a clean tang that pairs perfectly with the honey and strawberries, so I usually stick with plain, but feel free to experiment depending on your taste preferences.

Can I make these clusters without the chocolate coating?

Absolutely! The clusters themselves are delicious on their own as a frozen yogurt-fruit snack. The chocolate coating just adds a fun texture and richer flavor, but skipping it makes for an easier, lighter version.

How do I prevent the chocolate from melting too quickly when serving?

The key is to keep the clusters chilled until just before serving. If you live in a warmer climate or are serving outdoors, serve them on chilled plates or trays and keep them in the freezer until the last moment to ensure the chocolate stays crisp.

Can I double the recipe and freeze the clusters before dipping in chocolate?

Yes, doubling works great! Just freeze the clusters in batches so they don’t freeze together, then dip them all at once or over a couple of sessions. Keep them frozen until you’re ready to dip and coat to maintain their shape and texture.

Conclusion

I hope you’ll give this Strawberry Yogurt Clusters with Chocolate Coating Recipe a try—it has become one of my favorite go-to snacks and sweet treats for good reason. It’s simple, delightful, and always a hit with family and friends. Once you taste the creamy yogurt, fresh berries, and satisfying chocolate shell all together, I’m sure you’ll be as hooked as I am!