This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch. Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you […]
This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch.
Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you love about the frozen treat in sheet cake form: a tender strawberry buttermilk cake topped with a cloud-like buttermilk frosting and a scratch-made strawberry crunch topping.
This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.
There are few things more nostalgic than the ice cream truck, the tinkling sound of the melodic jingle that starts softly at first but gets louder as the anticipation grows. I strongly recall the breathless feeling of frantically running around the house scooping up the loose change from the couch cushions and bolting out the door before it passes you by.
The sound (and taste) of the ice cream truck is a particularly strong childhood memory for me, maybe because we grew up in an area that ice cream trucks did not frequent, so my only experiences with them were when we were visiting our grandparents in Los Angeles, making it an extra special experience.
The ice cream truck felt like a carnival on wheels, but for your tastebuds.
And of all the classic ice cream truck treats, the strawberry shortcake crunch bars are certainly one of the most memorable flavors, with a core of bold strawberry surrounded by creamy vanilla ice cream and an outer coating of crunchy strawberry shortcake crumbs. I’m usually a chocolate girl through and through, but something about that combo of creamy and crunchy, vanilla and fruit hit all the right notes.
This recipe is inspired by that nostalgic ice cream treat, with all the same flavors and textures, reimagined in a party-ready sheet cake.
I love making salads, especially during the spring and summer months when the weather is nice and lots of produce is in season. This Strawberry Burrata Salad is a favorite when strawberries are ripe and in season. It is simple to make and GORGEOUS to s…
I love making salads, especially during the spring and summer months when the weather is nice and lots of produce is in season. This Strawberry Burrata Salad is a favorite when strawberries are ripe and in season. It is simple to make and GORGEOUS to serve! Every time I make this salad for family and…
With a crunchy texture and a bright strawberry flavor from freeze-dried strawberries, this strawberry crunch topping is as versatile and delicious and a cinch to prepare, not to mention entirely scratch-made! This crunchy strawberry shortcake crumb is made entirely from scratch with no strawberry gelatin mix and no pre-packaged cookies. And yet despite its homemade […]
With a crunchy texture and a bright strawberry flavor from freeze-dried strawberries, this strawberry crunch topping is as versatile and delicious and a cinch to prepare, not to mention entirely scratch-made!
This crunchy strawberry shortcake crumb is made entirely from scratch with no strawberry gelatin mix and no pre-packaged cookies. And yet despite its homemade nature, it comes together in under an hour (and most of that time is chilling and baking).
When developing my recipe for a strawberry sheet cake inspired by the classic ice cream treat from my childhood, I set about creating a crunchy strawberry shortcake crumb mixture—entirely from scratch.
A quick search for ‘strawberry crunch’ brings up dozens of recipes for this nostalgic topping, but almost all of them use either strawberry gelatin dessert mix and/or crushed up golden Oreo cookies (or both) to achieve the bright strawberry flavor and crunchy texture. And I really didn’t want to use either of those things.
So I set about creating my own version entirely from scratch.
I started with a milk bar-style shortbread crumb, made with flour, sugar, and melted butter, and some cornstarch and dry milk powder for added tenderness and dairy richness. It took me a few tries to get the balance right, as I wanted something that came out perfectly crunchy but wasn’t dry (my first attempt tasted too much like flour so I had to dial it back a bit).
Adding a bit of baking powder gives the crumb just a tiny bit of rise, resulting in softer shapes and a more cohesive, crunchy yet tender texture (it’s the kind of delicate crunch that almost melts in your mouth as opposed to the hard, tooth-breaking kind.)
This strawberry compote recipe makes a thick, sweet sauce that’s perfect for drizzling over ice cream, waffles, cheesecake and more!…
This strawberry compote recipe makes a thick, sweet sauce that’s perfect for drizzling over ice cream, waffles, cheesecake and more!
Got ripe berries? Here’s a quick and fun way to use them: make strawberry compote! Cooking down strawberries with a bit of sugar reduces it into glossy, luxurious tangy sauce that’s like an amped version of taking a bite into this sweet berry.
Why we love this recipe: This strawberry compote is outrageously tangy and bursting with sweet berry flavor! Alex and I love whipping this up as a versatile topping for ice cream, pancakes, waffles, or oatmeal. A compote is a great way to use fruit that’s almost overripe, but there’s no need to wait for that for this recipe. Anytime is the perfect excuse!
Ingredients for strawberry compote
A compote is a fruit sauce where the fruit is cooked with water, sugar, and seasonings until thickened. Compote works as a sweet sauce for desserts, or to spoon over breakfast items like yogurt, oatmeal and waffles. This strawberry compote has a minimal ingredient list and comes together in just 15 minutes! Here’s what you’ll need:
Fresh strawberries: Both fresh strawberries and frozen berries work in a compote. It’s quick to make with either and there’s no thawing required.
Granulated sugar: This type of sugar brings out the most intense sweet tart flavor and helps to make a thick, syrupy compote. You can also substitute pure maple syrup or honey as natural sweeteners, and the taste is comparable.
Lemon zest: Fresh lemon zest brings a pop to the flavor; the acidity of the lemon is almost like salt in a savory dish. While it’s optional, we highly recommend it!
Cornstarch: Using cornstarch makes a thick, glossy body to this sauce. A good cornstarch substitute is arrowroot powder.
Vanilla extract and salt: These ingredients around out the flavor.
How to make strawberry compote (basic steps)
Strawberry compote is quick and simple to make: you’ll need about 5 minutes to prep the strawberries and 5 minutes to cook them. Here are the basic steps (or jump to the full recipe):
Step 1: Add the strawberries to a small saucepan with the sugar, lemon zest, and 2 tablespoons of the water. Cook over medium heat, stirring occasionally while it bubbles gently.
Step 2: After 5 to 7 minutes when strawberries start to break down, whisk 2 tablespoons water with 1 tablespoon cornstarch. Pour the mixture into the pan and stir until thickened, 1 minute. Reduce the heat. Mash the strawberries with a potato masher or fork.
Step 3: Remove from the heat and stir in the salt and vanilla. Taste and add additional sweetener, depending on the ripeness of your berries. The compote will thicken as it cools. Serve warm or cooled slightly.
Using a cornstarch slurry
This strawberry compote recipe uses a cornstarch slurry: a mix of cornstarch and water (or another room temperature liquid). If dry cornstarch is added directly to a dish, it clumps up. So, it’s best to add it to sauces and stir fries mixed with a little liquid first.
Cornstarch must be heated to around 203°F for the thickening to occur. It’s called “starch gelatinization,” which is a fancy word for the process where the the particles of cornstarch absorb water. Once you add the cornstarch slurry to the warm sauce, it immediately starts to thicken: the starch gelatinization has been activated!
Storage info
How long does homemade strawberry compote last? Store it refrigerated for up to 2 weeks. Or, you can freeze it in a freezer safe container for up to 6 months.
Compote becomes very thick when it’s cooled, so make sure to bring to room temperature or warm it on the stovetop before serving. This is especially important if you’re serving with a warm food like pancakes or waffles.
Ways to serve strawberry compote
There are so many ways to serve strawberry compote! This fruit sauce is versatile enough to work with desserts or breakfast food items. Here are a few ideas for how to serve fruit compote:
This strawberry compote recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.
Frequently asked questions
What’s the difference between strawberry compote and strawberry jam?
Compote is a looser and fresher-tasting fruit sauce compared to jam. It uses less sugar and cooks the strawberries for a shorter time, preserving their shape and some of their natural texture.
Can I use frozen strawberries for compote?
Absolutely! Thaw frozen strawberries completely before using them in the compote. They might release more liquid, so adjust the cooking time slightly to achieve the desired consistency.
Add the strawberries to a small saucepan with the sugar, lemon zest, and 2 tablespoons of the water. Cook over medium heat, stirring occasionally while it bubbles gently.
After about 5 to 7 minutes when strawberries start to break down, whisk 2 tablespoons water with 1 tablespoon cornstarch. Pour the mixture into the pan and stir until thickened, about 1 minute. Reduce the heat. Mash the strawberries to the desired texture with a potato masher or fork.
Remove from the heat and stir in the salt and vanilla. Taste and add additional sugar if desired, depending on the ripeness of your berries. The compote will thicken as it cools. If it’s too thick, add a little water.
Serve warm or cooled slightly. Store in a sealed container refrigerated for up to 2 weeks (or cool and freeze up to 6 months). Warm on the stovetop before serving.
This strawberry margarita recipe is frosty, fruity and refreshing! It’s easy to make with frozen berries and a blender, a…
This strawberry margarita recipe is frosty, fruity and refreshing! It’s easy to make with frozen berries and a blender, a delightful balance of sweet and tart that’s perfect for parties.
Love margaritas but want a fruity spin? Try this tasty and refreshing Strawberry Margarita recipe! This one is frosty and fruity, full of sweet berry flavor and perfectly complimented with the zing of lime and tequila.
Why we love this recipe: The margarita pairs perfectly with fruit, and we’ve already got several fruity margarita recipes under our belt, like watermelon, mango and peach. But the strawberry margarita is our favorite! We’re 100% in love with its vibrant red color and sweet tart flavor.
Ingredients in a strawberry margarita
The margarita is one of the most popular cocktails of all time, and the classic definition has just three ingredients: lime juice, Cointreau, and tequila. That’s what’s in our classic margarita recipe, our very favorite of them all. This strawberry margarita is like a combination between the classic and a frozen margarita! It’s made in a blender, and comes out with a frosty texture. Here are the ingredients you’ll need:
The strawberry margarita is made in a blender, so it’s not the standard way to make a classic margarita. It’s actually even easier, since you don’t need a cocktail shaker! This strawberry margarita recipe makes two drinks, so you can drink with a friend or partner, or increase the amounts of a larger size. Here’s what to do (or go to the full recipe below):
Step 1: A salted rim is a must: the salt enhances the sweet and sour flavors in the drink.
Blend! Place all ingredients in a blender and blend until it’s full combined and creamy.
For a more liquid texture, keep on blending
The texture of this strawberry margarita is icy, but you can also make it more of a room temperature fruity margarita. Just keep blending it! If you blend for a few minutes, it will become less icy and have more of a blended, juice like texture.
Icy texture: Keep it frozen for a smoothie-like texture by blending just until it’s fully integrated and icy.
Juicy texture: If you keep blending for a few minutes, you can get to a texture that’s more like juice. It’s still cold, but you can taste the flavors even more when it’s not as icy.
Which texture do we prefer? Well, we like it both ways! Personally I like it a little warmer so I can taste the sweet berries and edge of the tequila. But keep it icy and it’s a perfect summer cocktail for a hot afternoon on the patio.
What tequila for strawberry margaritas?
You can use any type of tequila for this strawberry margarita, but keep the following in mind:
Buy at least mid-range tequila. This cocktail tastes only as good as the quality of alcohol. Look for 750 ml bottles in the range of $22 to $35.
Tequila blanco or reposado works, but fruity margaritas are best with tequila blanco. We love the nuance that comes with using tequila reposado (aged) in margaritas. But for this fruity margarita with an icy texture, you can use tequila blanco! Some brands we recommend are Espolon Blanco, El Tesoro Blanco, Patrón Silver, and Casamigos.
Can I use fresh strawberries instead of frozen?
You can use either ripe fresh strawberries or frozen strawberries in this strawberry margarita recipe! Using fresh berries, the texture will come out with the juicy texture mentioned above.
The advantage of using frozen berries is the icy texture, kind of like a strawberry daiquiri but not as thick. Frozen berries are also very easy to store, making it simple to whip up strawberry margaritas on demand!
To take the drink presentation over the top, try our homemade margarita salt for the salt rim! You can even skip the orange zest and simply use lime (as shown). Tajín is another great option for the rim, a Mexican seasoning blend that adds a burst of tangy, spicy flavor.
More margarita recipes
We have lots of margarita recipes! We’ve got one for just about any occasion! Let us know if you find a favorite:
What kind of strawberries are best for a margarita?
Frozen strawberries are ideal for this strawberry margarita recipe. Fresh strawberries can be used too, and they make for more of a juicy texture.
Do I need to muddle the strawberries?
This is a blender margarita recipe, so muddling is not needed!
What type of tequila should I use?
A silver or blanco tequila is the most common choice for margaritas, including the strawberry version. It offers a clean and crisp base that allows the strawberry flavor to shine.
Can I use a different type of sweetener?
Yes! Simple syrup, agave nectar, or even honey can be used to sweeten your margarita to taste.
What can I add for a spicy kick?
Add the slices of ¼ jalapeno pepper, deseeded, and blend to combine.
This strawberry margarita recipe is frosty, fruity and refreshing! It’s easy to make with frozen berries and a blender, a delightful balance of sweet and tart that’s perfect for parties.
Ingredients
3 ounces (6 tablespoons) tequila*
3 ounces (6 tablespoons) Cointreau
2 ounces (4 tablespoons) fresh lime juice
10 ounces (1 ½ cups) frozen whole strawberries (fresh work too!)
1 tablespoonsimple syrup, agave syrup, or maple syrup
1 cup ice
Instructions
Cut a notch in a lime wedge, then run the lime around the rim of two glasses. Dip the edge of each rim into a plate of salt (or for a festive look, use margarita salt).
Place all ingredients in a blender. Blend until fully combined: you can blend until it’s an icy texture, or keep blending for a minute or so until it’s more liquid. Taste and add additional sweetener if desired. Pour into the glasses and serve.
Notes
*Easily doubles for 4 drinks or triples for 6 drinks, based on the size of your blender (use the 2x and 3x button).
For a sweet margarita: Add make it with double the simple syrup or maple syrup, and add more to taste if desired.
For other fruit variations: Replace half of the frozen strawberries with frozen mangoes, peaches, or pineapple for different flavor combinations. Adjust the sweetener to taste.
For a spicy margarita: Remove the seeds from ¼ jalapeño pepper and roughly chop it. Add it to the blender and blend.
Rim variations: Try margarita salt or a Tajín rim, a Mexican seasoning blend of chili peppers, lime, and salt that adds a burst of tangy, spicy flavor.
This strawberry daiquiri recipe is easy and full of luscious berry flavor! All you need are 5 minutes and a…
This strawberry daiquiri recipe is easy and full of luscious berry flavor! All you need are 5 minutes and a blender—no need for premade mix.
Ever tried to make a strawberry daiquiri recipe at home? There’s no need to buy store-bought daiquiri mix. A homemade strawberry daiquiri with real frozen strawberries tastes infinitely better than a mix from the store!
As two homemade cocktail experts with over 300 cocktail recipes in our library, this one is a fast favorite! The luscious, juicy berry flavor is irresistibly refreshing. All you need are a few ingredients, a blender, and 5 minutes to whip up this classic drink!
Featured reader comment
“Divine daiquiri! I made it just as directed and it is fresh with well blended flavors. I will use this recipe for all future daiquiris.” -Pat
Why make this strawberry daiquiri recipe?
Alex and I created this strawberry daiquiri recipe to have pure berry flavor. It’s just sweet enough, with just the right finish of white rum. If ever there was a perfect drink for sipping on the patio, this is it! Here’s why we love it:
The flavor is pure, using real berries! Who knows what’s in those store-bought daiquiri mixes. This daiquiri is made of real frozen berries and lime, giving it a lush flavor.
It’s perfectly sweetened. Some strawberry daiquiris are overly sweet, but not this one. It’s sweetened just enough so you can enjoy the pure berry flavor without a sugar crash. Pure maple syrup is a natural sweetener that we love: it gently sweetens and adds flavor nuance (without making it taste like maple).
How to make a strawberry daiquiri
This strawberry daiquiri had its first trial run one evening when our nephews visited for a cousin sleepover. We had homemade pizza (with our best pizza sauce and pizza dough) and movie night with popcorn. By the end of the night, the adults were exhausted!
Once the littles were in bed, we pulled out the blender to make homemade daiquiris. Man, were they good, and the perfect recipe for tired parents reclaiming the evening. Here’s how to make the beststrawberry daiquiri recipe:
Step 1: Blend it up. Blend 1 pound frozen strawberries, ¼ cup lime juice, 6 tablespoons simple syrup, 1 cup white rum, 1 cup ice, and ⅛ teaspoon salt in a blender until smooth. Taste and adjust the sweetener to your tastes.
Step 2: Garnish and serve. Pour into a glass and serve garnished with a lime slice and frozen strawberry! You can use any type of glass, from a margarita glass to a simple cocktail glass.
A few things to keep in mind when you’re making this strawberry daiquiri recipe:
Use good quality rum. The better the quality of rum, the tastier the drink. Look for a bottle in the mid-price range, around $15 to $20 for a 750 ml bottle.
Use best quality frozen strawberries. We tried this with a few different types of frozen berries, and it tastes much better with the best quality brand.
Freeze or chill your rum (optional). When we made this strawberry daiquiri recipe, we chilled our rum in a cocktail shaker to get it really cold. You also can throw the rum in the freezer the night before to keep the drink very cold.
Let us know if you try out this strawberry daiquiri recipe, and if it helps for exhausted parent evenings like ours! Or serve it at a bridal shower, girl’s night, cookout, pool party, or anytime you need a fruity drink.
Did you know a classic daiquiri isn’t frozen?
This strawberry daiquiri and the frozen daiquiri are variations on the classic daiquiri, a cocktail made simply with rum, lime and sugar and served straight up in a cocktail glass. It’s a classic sour cocktail invented in the early 1900’s.
The frozen daiquiris popular today came along later as variations on the theme! Another spin to try is the sophisticated Hemingway daiquiri, starring grapefruit juice and Maraschino liqueur.
Variation: make a virgin strawberry daiquiri
The virgin strawberry daiquiri is a popular mocktail variation on the classic. Our virgin daiquiri uses similar ingredients, but skips the rum and uses tonic water or lemon lime soda. It makes a bubbly, sweet and frosty drink that we think is nearly as good as the original.
More daiquiri recipes
There are lots more daiquiri recipes to add to your repertoire! Here are a few more to try:
The frozen daiquiri is tangy, sweet, and fruity: perfect for parties.
The classic daiquiri is one of the most classic sour cocktails! Or try the Hemingway daiquiri, where grapefruit juice and maraschino liqueur compliment lime and rum perfectly.
A light rum is your best bet! Opt for white rum or silver rum for a clean and refreshing flavor that won’t overpower the strawberries.
Can I use frozen strawberries in a daiquiri?
Frozen strawberries are best to achieve that frosty daiquiri texture; we don’t recommend using frozen berries here.
My daiquiri is too sweet or too sour! How can I adjust it?
If it’s too sour, add a bit more simple syrup and blend. Taste and continue to add sweetener until the flavor is balanced. If it’s too sweet, add a splash more fresh lime juice to balance the sweetness and add a refreshing tartness.
What’s a fun twist on the classic strawberry daiquiri?
Replace half the frozen berries with another frozen fruit like mango, pineapple, or peach, for a unique flavor combination.
Place all ingredients in a blender and blend until smooth. Taste and add additional syrup to balance if desired (different brands of frozen berries vary in flavor). Pour into 4 glasses and enjoy.
Notes
Virgin variation: Blend 12 ounces (2 cups) frozen strawberries, ¼ cup simple syrup, 3 tablespoons lime juice, 1 cup tonic water or lemon lime soda, ½ to ¾ cup water, and 1 cup ice. If desired, serve with another splash of tonic water or soda.
Fruity variations: Try replacing half the strawberries with another frozen fruit like pineapple, mango, or peaches for a few fun variations. Balance the flavor with syrup to taste.
This strawberry frosé recipe is a breeze to make. It requires a … Read more
The post Easy Strawberry Frosé Slushies Recipe appeared first on Sugar and Charm.
This strawberry frosé recipe is a breeze to make. It requires a ... Read more
This 3-ingredient strawberry mousse is light, fluffy, and bursting with berry flavor! Made with just strawberries, whipped cream, and a touch of sweetness, it’s the perfect easy dessert for any occasion.
Here at A Couple Cooks we’ve been on a kick of creating 3 ingredient recipes, because who doesn’t love simplicity? (We’re even authors of a cookbook of simple recipes.) Here’s our latest simple dessert idea: this strawberry mousse recipe! A combination of ripe berries, heavy cream, and a touch of sweetener takes just minutes to whip up and makes a pile of fluffy, berry-scented goodness. We saw this concept on social media and created our own spin using maple syrup, an immersion blender, and a whisk. If you’re like us, add a handful of crushed pretzels for that nostalgic sweet and salty hit!
All you need are 3 ingredients for this strawberry mousse
There’s a certain satisfaction to making something with only 3 ingredients, right? This sweet treat is perfect for whipping up in a few minutes for dinner guests or with a kid in your life. You’ll need a small blender (or blender, keep reading for why), a whisk, and this handful of ingredients to make this lusciously fluffy berry mousse. Here are the ingredients you’ll need:
Strawberries: Try to find the ripest, reddest berries you can. Bonus points for local berries! Keep in mind that out of season berries can be tart and tasteless, so making this in the winter months it’s not as tasty (though you can add more sugar to compensate).
Pure maple syrup, honey or sugar: We like this dessert best sweetened with maple syrup, particularly the type marked “Grade A: Dark Color and Robust Flavor” in the US. We find it has the best flavor and avoid any syrups marked amber. Honey works well as a sweetener as well, as does granulated sugar.
Heavy cream: This ingredient is what makes the magic! There are no substitutes for heavy cream here, since the dairy fat is what makes the fluffy texture.
A delicious shortcut for mousse
We will admit this strawberry mousse is not “technically” a traditional mousse like this chocolate mousse, which is cooked on the stovetop and thickened with eggs. Think of it as a delicious shortcut! Because of that, the texture is more light and fluffy than a standard mousse. You can refrigerate the mousse after whipping it up, which helps to make more of a “set” texture.
You can adjust the sweetness to taste
We like making this strawberry mousse recipe with 2 tablespoons sweetener, which makes for a lightly sweet mousse. But if you’re used to very sweet desserts or are cooking for a crowd that is, use 3 tablespoons sweetener for a sweet-tasting strawberry mousse. You also may want to use sugar as your sweetener, as it brings a more direct sweetness compared to the nuanced flavor of maple syrup or honey.
Don’t have a small blender? No problem
This recipe uses a small or immersion blender because the overall quantity of berries is so small, it doesn’t blend well in a standard size of blender. (If you’ve tried it, you know!)
A food processor should also work for this recipe. Or, double the recipe and make it in a standard blender so the quantity is large enough to blend. Then just use half the strawberry puree for the mousse and use the rest in other ways (see these ideas!).
Another way to serve it: as strawberry mousse pie!
This strawberry mousse is delicious served up in little jars with crushed pretzels or graham crackers. Or if you like, you can make double the recipe and pour it into a pretzel crust or graham cracker crust! Make sure to refrigerate it for a few hours before serving to set the mousse to a thicker texture.
Diet considerations, and a trick for vegan
This strawberry mousse recipe is vegetarian and gluten-free. We have not tested a vegan variation, but we’d suggest trying this vegan heavy whipping cream by Nora Cooks and gently folding in the strawberry puree. Let us know if you try it!
More strawberry recipes we love
Embrace the season with more of our favorite strawberry recipes! We hope you love this recipe and let us know what you think in the comments below.
This 3-ingredient strawberry mousse is light, fluffy, and bursting with berry flavor! Made with just strawberries, whipped cream, and a touch of sweetness, it’s the perfect easy dessert for any occasion.
Ingredients
1 cup diced strawberries (about 8 ounces)
2 tablespoons* maple syrup (or honey or sugar)
1 cup heavy cream
Instructions
Clean and chop the strawberries. Using a small blender or immersion blender,** blend the berries with the maple syrup. Add the cream and pulse 2 to 3 times until combined.
Pour the cream mixture into a bowl. Whip with a whisk for 2 minutes until thickened and fluffy.
Serve immediately or refrigerate until serving. Serve with crushed pretzels or graham crackers if desired.
Notes
*2 tablespoons maple syrup makes for a lightly sweet mousse. Use 3 tablespoons if you prefer a sweet mousse.
**A food processor should also work. Doubling the recipe works in a standard blender since the quantity is large enough to blend. If you don’t have a small blender, you can blend double the berries in a large blender and use half the puree for the mousse.
This recipe unlocks the secret to the perfect strawberry smoothie! It’s deliciously thick, perfectly sweet, and bursting with fresh flavor.
It’s more difficult than you think to make a perfect smoothie without a recipe. Our strawberry smoothie recipe uses just 5 ingredients to make the creamiest texture and a pure, sweet berry flavor. Make it, memorize it, and make a perfect healthy smoothie on repeat!
But when it comes to picking favorites, it all comes back to this strawberry smoothie recipe for both of us! Here’s why it’s perfect, to us:
Light and creamy texture. It’s easy for smoothies to turn out too icy or thick. This one is light and creamy, with just the right icy and airy texture.
Subtly sweet, fruity flavor. Often smoothies are too bitter or overly sweet. This strawberry smoothie is lightly sweet, with just the right berry essence.
Ingredients for this strawberry smoothie
Here’s what you’ll need to make this strawberry smoothie! Strawberries have a lot of nutritional punch for very few calories (per Cleveland Clinic), making them one of our favorite ingredients to incorporate in smoothies. We were careful to choose healthy ingredients for this smoothie: no overly sugary juices or syrups. Here’s what we selected:
Frozen strawberries: It’s easy to find and store frozen berries, and they add a great icy texture to this smoothie. If you prefer using fresh berries, use a frozen banana instead of one at room temperature.
Fresh banana: Many smoothie recipes call for frozen bananas, but we don’t often have them on hand or have the time to wait for freezing. So we customized this recipe to use a fresh banana!
Greek yogurt: Greek yogurt gives this recipe a protein boost and helpful probiotics. (If you love yogurt, you could add a touch more.) It also makes for a perfect creamy texture.
Ice: Here’s the most important part — ice is essential to a perfect strawberry smoothie! It makes just the right frothy texture. We’ve tried it without and it really makes a difference. Do not omit it!
Milk: You need just the right amount of liquid in a smoothie to get it to blend. Not enough and the blender gets stuck (the worst!), and too much it tastes milky. You can also use non-dairy milk.
Maple syrup: Adding a hint of maple brings out the sweetness in the berries. If you eat a low sugar diet you could omit, but it doesn’t quite taste sweet enough with no sweetener.
Add-ins and options
Of course, you can mix in whatever you’d like to customize your healthy strawberry smoothie! But if you want it to be perfect, you’ve got to use flavors that work. Here are some ideas:
Almond butter. Almond goes well with strawberry. Use about 1 tablespoon, 2 for a stronger almond flavor (it will also dull the color a bit).
Vanilla. Use ¼ to ½ teaspoon vanilla to heighten the flavors.
Mint or basil. Add a few fresh mint or basil leaves for an herbaceous spin.
Things not to add? Handfuls of spinach leaves! They turn this smoothie into an unappealing shade of brown. If you want a green smoothie, go to our Green Smoothie.
Strawberry smoothie variations
Craving a flavor twist? Don’t stop at strawberries! This versatile smoothie base can be transformed into a tropical paradise with a handful of mango or pineapple. Mix in blueberries for a tart and tangy upgrade, or add even more banana for extra sweetness. We’ve created separate recipes for each variation:
You can make this strawberry smoothie plant-based or vegan by doing the following:
Make our strawberry banana smoothie. Try our Strawberry Banana Smoothie: it’s vegan and uses only 2 ingredients!
Omit the yogurt and use non-dairy milk for the milk. We like using oat milk or almond milk. Oat milk is usually a little sweeter and creamier, so it’s our default for smoothies. You could also try coconut milk, which adds a nice coconut essence, or soy milk. To compensate for the yogurt, add a splash more milk as necessary to get it to blend.
Storing leftovers
Smoothies are best eaten immediately. But this strawberry smoothie actually lasts 1 to 2 days refrigerated, stored in a sealed container or a mason jar with the lid on. It may separate, which is perfectly natural. Just shake it up and you’re good to go!
This 2-minute recipe unlocks the secret to the perfect strawberry smoothie! It’s deliciously thick, perfectly sweet, and bursting with fresh flavor.
Ingredients
2 cups frozen strawberries
1 banana (room temperature)
¼ cup Greek yogurt*
1 cup milk (or almond milk or oat milk)
1 ½ tablespoons maple syrup, honey, or agave syrup
½ cup ice
Optional add-ins: 1 tablespoon almond butter, ¼ teaspoon vanilla, fresh mint leaves or basil leaves
Instructions
Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy and frothy, stopping and scraping down the sides as necessary. Serve immediately or store in a covered jar in the refrigerator for 2 days.
Notes
*For vegan, make a Strawberry Banana Smoothie! Blend 2 cups frozen strawberries, 2 bananas (room temperature), ½ cup water and 8 ice cubes. Or, omit the Greek yogurt and add additional oat milk to get the smoothie to blend.
I love making salads, especially during the spring and summer months when the weather is nice and lots of produce is in season. This Strawberry Burrata Salad is a favorite when strawberries are ripe and in season. It is simple to make and GORGEOUS to serve! Every time I make this salad for family and… 
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Want more with strawberries? Try our 
