Strawberry Crumble Cloud

A light, creamy strawberry parfait with homemade vanilla cake crumbs

Soft homemade vanilla cake, juicy fresh strawberries and thick creamy yogurt layered together in one glass. This Strawberry Yogurt Cupcake Parfait keeps things deliberately simple—no cream, biscuits, granola or sauces. Just three elements that work beautifully together and still give you the feeling of eating a proper dessert.

Recipe Highlights

* Homemade mini vanilla cupcake
* Fresh strawberries
* Thick, creamy Greek yogurt
* No cream or additional toppings
* Single-serving dessert
* Approximately 246 kcal
* Around 18 g protein

Prep Time: 10 minutes
Bake Time: 12–15 minutes
Optional Chill Time: 15–20 minutes
Servings: 1
Recommended Glass: 250–300 ml

Nutrition & Macros — 1 Complete Parfait

Calories: ~246 kcal
Protein: ~18 g
Carbohydrates: ~32.5 g
Fat: ~5.2 g
Fiber: ~2–3 g

Nutrition is calculated using the mini cupcake recipe below, 150 g plain 0% Greek yogurt and 100 g fresh strawberries. Values may vary slightly depending on the brands used.

Ingredients

For the Mini Vanilla Cupcake

* 15 g all-purpose flour
* 7.5 g sugar
* 3.75 g neutral oil
* 11 g milk
* A small pinch baking powder, approximately ⅛ tsp
* 2–3 drops vanilla essence

For the Parfait

* 1 mini homemade vanilla cupcake, approximately 30 g once baked and cooled
* 150 g plain thick Greek yogurt
* 100 g fresh strawberries

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Method

1. Make the Mini Cupcake

1. Preheat the oven to 170°C.
2. Add the flour and baking powder to a small mixing bowl.
3. Add the sugar, milk, oil and vanilla.
4. Mix gently just until you have a smooth batter. Avoid overmixing.
5. Transfer the batter into a small cupcake mould or liner.
6. Bake for approximately 12–15 minutes, or until the cupcake is lightly golden and a skewer inserted into the centre comes out clean.
7. Allow it to cool completely before crumbling.

2. Prepare the Strawberries

1. Wash and thoroughly dry the strawberries.
2. Slice most of them into thin pieces.
3. Keep one strawberry aside for the top, if desired.

3. Prepare the Cake

Once completely cool, gently crumble the cupcake into small, irregular pieces.

Don’t crush it into fine crumbs. Keeping some texture makes the cake noticeable between the creamy yogurt and strawberries without allowing it to dominate the parfait.

4. Assemble the Parfait

1. Add a light layer of cupcake crumbs to the bottom of the glass.
2. Arrange some sliced strawberries over the cake, particularly around the inside edge of the glass.
3. Spoon over a layer of Greek yogurt.
4. Add another small amount of strawberries.
5. Sprinkle over a small amount of cake crumbs.
6. Add the remaining yogurt.
7. Finish with the remaining strawberries.
8. Sprinkle just a light scattering of cupcake crumbs over the top.
9. Finish with the reserved strawberry.

Serve immediately for more texture, or refrigerate for 15–20 minutes if you prefer the cake slightly softened by the yogurt.

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Ippitizer Tips

Keep the cake light. Around 30 g is enough for this glass. Using more starts overpowering the strawberries and yogurt and makes the dessert unnecessarily cake-heavy.

Use thick Greek yogurt rather than runny yogurt. It creates cleaner layers and gives the parfait its creamy dessert-like texture without needing whipped cream.

Make sure the strawberries are completely dry after washing. Extra moisture can make the yogurt watery.

For the prettiest presentation, place some strawberry slices directly against the glass before adding the yogurt.

Ippitizer Note

This is one of those desserts where less genuinely works better. A little homemade vanilla cake gives it indulgence, strawberries bring freshness, and yogurt provides the creamy element.

No granola. No cream. No biscuits. No sauce.

Just cake, strawberries and yogurt—in the right proportions.

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