Balsamic Strawberries with Creamy Dutch Hangop Yogurt is one of those desserts that feels luxurious but is easy to prepare. Sweet, ripe strawberries are marinated with vanilla, balsamic, and lemon, releasing their juices into a syrupy sauce.
The thick yogurt-strained overnight for richness-pairs perfectly with the fruit. A quick vanilla crumble adds crunch, making every bite balanced and irresistible. This dessert is simple, elegant, and the kind that always impresses.
A Quick Look at the Recipe
Recipe name: Balsamic Strawberries with Creamy Dutch Hangop Yogurt
🕒 Ready in: 25 minutes (+ overnight draining time for yogurt)
⏲️ Prep time: 15 minutes
🍳 Cook time: 10 minutes
👪 Servings: 4 persons
🥄 Calories: 259 kcal per serving
🥘 Main ingredients: Strawberries, yogurt, balsamic vinegar, lemon, vanilla, butter, sugar, flour
👩🏻🍳 How does it taste? Sweet, creamy, tangy, with a crunchy bite
📖 Diet information: Meat-free, fish-free, peanut-free, nut-free, soy-free, shellfish-free, mustard-free, and egg-free. Contains milk and gluten.
⭐ Difficulty level: Easy - strain yogurt, marinate fruit, and bake a simple crumble.
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Marinated Strawberries With Vanilla Crumble
Do you know it? Along with Vlaflip (another old-fashioned Dutch dessert), it was something we had on the table. A delicious dessert, made with simple ingredients and requiring minimal effort. You let the yogurt drain overnight, making it nice and thick and creamy.
And in spring and summer, you serve it with strawberries, of course, because they taste best when they're in season. When you smell fresh strawberries, you get that sweet aroma, and you know it's good.
I usually pick them from plants in my garden (and you don't need many plants for a good yield), and when I really need a bit more, I source them locally from a local farmer.
For this dessert, I marinate the strawberries with a bit of vanilla, balsamic vinegar, and lemon. The marinade causes the strawberries to release their juice, resulting in delicious fruit and sauce. The crumble takes fifteen minutes to make and is wonderfully crunchy, which pairs perfectly with the creamy strained yogurt and juicy strawberries. These kinds of easy desserts make me so happy (and luckily, my family too 😉 ).
What Do You Need?
The exact amounts are listed in the recipe card below.
- Strawberries: fresh, ripe, and in season for the best flavor.
- Yogurt: full-fat works best, strained overnight for thickness.
- Balsamic vinegar: adds depth and balance to the sweet berries.
- Lemon: juice for freshness. Use fresh lemon juice.
- Vanilla: for both the berries and the crumble. Use both vanilla extract and vanilla sugar.
- Butter, sugar, and flour: to make a quick, crisp crumble.
Top Tip
- Organic lemons are ideal since you'll use the juice and possibly zest.
- Don't skip the resting time-the marinade makes its own syrup.
- Prepare the crumble ahead; it stays crisp in a sealed jar.
- Strain the yogurt in a cheesecloth or tea towel overnight.
- Serve immediately so the crumble stays crisp.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
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📖 Recipe
RECIPE CARD
Ingredients
Dutch Hangop yogurt
- 2 cups full-fat yogurt
Marinated strawberries
- 18 oz. strawberries, hulled and halved
- 2 tablespoons balsamic vinegar
- 2 tablespoons confectioners sugar, for marinade
- 1 teaspoon vanilla extract
- ½ lemon , zest
Vanilla Crumble
- ¼ cup all-purpose flour
- 2½ tablespoons sugar
- ¼ teaspoon salt
- ¼ stick butter, cold , cubed
- 1 teaspoon vanilla sugar
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Prepare Dutch hangop yogurt
- Line a sieve with cheesecloth, place it over a bowl, and add yogurt.2 cups full-fat yogurt
- Cover and refrigerate overnight to drain.
Marinate strawberries
- In a bowl, mix strawberries with balsamic vinegar, lemon zest, vanilla, and sugar.18 oz. strawberries, 2 tablespoons balsamic vinegar, 2 tablespoons confectioners sugar, 1 teaspoon vanilla extract, ½ lemon
- Let rest for 15 minutes until juices form.
Make crumble
- Preheat the oven to 350 °F.
- Mix flour, sugar, salt, butter, and vanilla until crumbly.¼ cup all-purpose flour, 2½ tablespoons sugar, ¼ teaspoon salt, ¼ stick butter, 1 teaspoon vanilla sugar
- Spread on a baking sheet and bake 10 minutes until golden. Cool completely.
Assemble dessert
- Spoon thick yogurt into bowls, top with marinated strawberries and juices, and sprinkle with crumble. Serve immediately.
Notes
- Replace strawberries with raspberries or cherries.
- Add fresh mint leaves for extra freshness.
- Yogurt: Strain a day ahead; keep refrigerated until serving.
- Crumble: Store in an airtight jar at room temperature for 3 days.
- Marinated strawberries: Best fresh, but can rest for 2-3 hours in the fridge.
Nutrition
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