What we've got going on here is a delicious, simple, and relatively low calorie little dessert. These two shortbread cookies with dollops of greek yogurt and some gorgeous fresh strawberries are exactly the sort of dessert I relish in May and June. Anything that features strawberries at their peak is fine by me.
I went with greek yogurt in this dessert, just in case you decide you need to make this breakfast instead. There's no judgment here. When I was recipe testing these I used the excuse that I needed to see what they tasted like at all times of the day. So at 8 am, when I ate three sets of these, I felt very, very justified.
For this recipe I used Bob's Red Mill Gluten Free Shortbread Cookie Mix. I'm a massive fan of Bob's Red Mill products and what they stand for - healthy, good food available to everyone. Their flours and mixes are available on Amazon, but most stores do carry their stuff. If you can't find this cookie mix though, shortbread recipes are easy to find online, just make the dough and follow the rest of the steps!