Strawberry Shortcake Smoothie Recipe

I love this Strawberry Shortcake Smoothie—creamy, sweet, and reminiscent of a classic dessert in drinkable form. It combines fresh strawberries, vanilla yogurt, almond milk, and a hint of cake or granola for a nostalgic, indulgent treat.

Why I’ll Love This Recipe

I’ll love this smoothie because it tastes like dessert in a glass yet feels light enough for breakfast or a snack. It’s blended in minutes, naturally fruity, and delivers vanilla‑sweet richness without needing actual cake—just a few pantry staples and a blender do the trick.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen strawberries

• Vanilla yogurt (dairy or plant‑based)

• Milk or almond milk

• Shortbread cookies or vanilla cake pieces

• Optional banana for creaminess

• Optional honey or maple syrup if desired

• Optional ice cubes for thickness

directions

1. I add strawberries, vanilla yogurt, and milk into my blender.

2. I crumble a piece or two of shortbread cookie or cake into the mix.

3. I blend until smooth but still slightly textured—so cookie bits remain.

4. If I want it thicker or more indulgent, I add banana and re‑blend.

5. If sweetness is lacking, I stir in honey or maple syrup and blend again.

6. For a chilled thickness, I toss in ice cubes and blend until smooth.

7. I pour into glasses and serve right away.

Servings and timing

• Servings: 2

• Prep Time: about 5 minutes

• Total Time: 5–7 minutes

Variations

• I swap shortbread for granola or oat cereal for a healthier crunch.

• I use vanilla protein powder instead of cake pieces for added fuel.

• I try Greek yogurt or coconut yogurt based on my dietary choice.

• I toss in spinach or kale for a green twist—barely noticeable in flavor.

• I blend in banana or frozen mango for extra creaminess.

• I swirl in strawberry sauce or jam for more depth.

storage/reheating

I enjoy this smoothie best when fresh. If I have leftovers, I store them in the fridge in a sealed container for up to 24 hours and give it a stir before drinking. For longer storage, I freeze it in ice cube trays—then re‑blend later if needed. I never reheat it since it should be cold and creamy.

FAQs

What does a Strawberry Shortcake Smoothie taste like?

It tastes like a frozen version of strawberry shortcake—berry‑sweet, creamy, with little crumbs of cake or cookie throughout.

Can I use frozen fruit instead of fresh?

Yes, using frozen strawberries gives it a thicker, frosty texture without needing extra ice.

Is this smoothie suitable for dairy‑free diets?

Yes, if I choose plant‑based vanilla yogurt and milk, it stays dairy‑free.

How can I increase the protein content?

I add a scoop of vanilla protein powder—just about 20–30 g blends right into the mix.

Can I make this ahead of time?

I can prepare it a few hours ahead and keep it chilled in the fridge, but I prefer it within 24 hours to keep the texture closer to original.

Conclusion

This Strawberry Shortcake Smoothie gives me all the joy of the classic dessert in a lighter, drinkable format. It’s creamy, quick to make, and full of nostalgic flavor. I love how effortlessly it hits that sweet‑treat vibe while still feeling like a smoothie.