This Strawberry Shortcake Smoothie blends juicy strawberries, banana, Greek yogurt, oats, and vanilla for a creamy, dessert-inspired drink that’s packed with fiber, protein, and fruity sweetness. It’s the perfect healthy treat or meal replacement that tastes just like your favorite strawberry shortcake.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 5 minsTotal Time 5 mins 1 ½ cups fresh or frozen strawberries
1 medium banana (fresh or frozen)
½ cup plain or vanilla Greek yogurt (or coconut yogurt for dairy-free)
½ cup unsweetened almond milk (or oat milk)
¼ cup rolled oats (for shortcake crumble texture)
½ tsp vanilla extract
1 tsp maple syrup or honey (optional, to taste)
Ice cubes (optional, for thickness)
Optional: 1 scoop vanilla protein powder for a more filling version
1
Add milk to your blender first.
Add strawberries, banana, oats, yogurt, vanilla, and any sweeteners or optional ingredients.
Blend on high until thick and creamy (about 45–60 seconds).
Taste and adjust sweetness, then blend in ice if desired for a colder texture.
Pour into glasses and garnish with fresh strawberries, oat crumbles, or a swirl of yogurt for that “shortcake” feel.
Side Information
2
Calories per serving (approx): 240–300
Flavor profile: Sweet, creamy, fruity, lightly tangy
Key nutrients: Protein, fiber, vitamin C, potassium
Pairing Suggestions
3 Enjoy it with:
A slice of almond butter toast
Mini vanilla chia pudding cups
A handful of pistachios or almonds
A glass of iced green tea or a splash of kombucha
Tips & Notes
4
Frozen strawberries create a milkshake-like texture without watering it down.
Make it a dessert: Top with crushed graham crackers, a dollop of whipped coconut cream, and a fresh strawberry.
Meal prep tip: Freeze banana slices and portion strawberries and oats in bags for quick blending.
Oat swap: Sub with 1 tablespoon almond flour or coconut flour if you want a finer shortcake feel.
No banana? Use ½ avocado and 1–2 pitted medjool dates for creaminess + sweetness.
Ingredients 1 ½ cups fresh or frozen strawberries
1 medium banana (fresh or frozen)
½ cup plain or vanilla Greek yogurt (or coconut yogurt for dairy-free)
½ cup unsweetened almond milk (or oat milk)
¼ cup rolled oats (for shortcake crumble texture)
½ tsp vanilla extract
1 tsp maple syrup or honey (optional, to taste)
Ice cubes (optional, for thickness)
Optional: 1 scoop vanilla protein powder for a more filling version
Directions 1
Add milk to your blender first.
Add strawberries, banana, oats, yogurt, vanilla, and any sweeteners or optional ingredients.
Blend on high until thick and creamy (about 45–60 seconds).
Taste and adjust sweetness, then blend in ice if desired for a colder texture.
Pour into glasses and garnish with fresh strawberries, oat crumbles, or a swirl of yogurt for that “shortcake” feel.
Side Information
2
Calories per serving (approx): 240–300
Flavor profile: Sweet, creamy, fruity, lightly tangy
Key nutrients: Protein, fiber, vitamin C, potassium
Pairing Suggestions
3 Enjoy it with:
A slice of almond butter toast
Mini vanilla chia pudding cups
A handful of pistachios or almonds
A glass of iced green tea or a splash of kombucha
Tips & Notes
4
Frozen strawberries create a milkshake-like texture without watering it down.
Make it a dessert: Top with crushed graham crackers, a dollop of whipped coconut cream, and a fresh strawberry.
Meal prep tip: Freeze banana slices and portion strawberries and oats in bags for quick blending.
Oat swap: Sub with 1 tablespoon almond flour or coconut flour if you want a finer shortcake feel.
No banana? Use ½ avocado and 1–2 pitted medjool dates for creaminess + sweetness.
