STRAWBERRY SHORTCAKE BLISS
Strawberry Shortcake Bliss is a creamy and refreshing drink that captures the classic flavours of a strawberry shortcake in a nutritious, dairy-free smoothie. Made with fresh strawberries, oat milk, Greek yoghurt, honey and vanilla extract, this blend offers natural sweetness, protein and a smooth texture. The strawberries provide antioxidants and fibre, while oat milk keeps it light and plant-based. Greek yoghurt adds creaminess and a protein boost, making it a satisfying drink for breakfast, a mid-day snack or a healthy dessert. This smoothie is perfect for warm days, post-workout recovery or whenever you crave something sweet yet wholesome. With no refined sugar and easily customisable ingredients, it suits various dietary preferences. Enjoy it as is, or top it with granola, crushed nuts or extra strawberries for added texture and flavour.
RECIPE CATEGORY
Breakfast, Snack, Dessert
SERVING SIZE
1
CUISINE
International
PREPARATION/TECHNIQUES
5 ingredients or less, No-Cook, Freeze
OCCASION/HOLIDAY
Breakfast on the go, Summer, Healthy Snack, Post-Workout, Kid-Friendly Treat
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Kid Friendly, Low Cholesterol, Low Fat, Low/No Sugar, Organic, Quick & Easy, Vegetarian, Wheat/Gluten-Free
DISH TYPE
Smoothie, Drink, Dessert
INGREDIENTS
The following are the ingredients we need to prepare this strawberry shortcake bliss.
- 50g strawberries
- 200ml oat milk
- 1 tbsp Greek yoghurt
- 1 tsp honey
- ½ tsp vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 130
- Protein: 4g
- Carbohydrates: 26g
- Fibre: 3g
- Sugars: 16g
- Fat: 2g
- Saturated Fat: 5g
- Sodium: 40mg
PREPARATION
- Prepare The Strawberries: Wash the strawberries thoroughly, remove the stems and cut them into smaller pieces for easier blending.
- Blend The Base: Add the strawberries and oat milk to a blender. Blend until smooth.
- Incorporate Yoghurt And Sweetener: Add the Greek yoghurt, honey and vanilla extract. Blend again until fully combined and creamy.
- Adjust Consistency: If the smoothie is too thick, add a little more oat milk and blend again. If it’s too thin, add extra strawberries or a few ice cubes.
- Serve Immediately: Pour into a glass and enjoy or top with additional strawberries, granola or crushed nuts for extra texture.
PREP TIME
5 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for you when making this strawberry shortcake bliss.
- Use Ripe Strawberries: Fully ripe strawberries will provide the best natural sweetness and flavour.
- Chill The Oat Milk: Using cold oat milk keeps the smoothie extra refreshing.
- Sweeten To Taste: Adjust the honey based on your preference or replace it with a sugar-free alternative.
- Make It Extra Creamy: Blend longer or add a few extra tablespoons of Greek yoghurt for a thicker texture.
- Freeze Strawberries Beforehand: Using frozen strawberries will make the smoothie colder and creamier without needing ice.
- Boost Nutrition: Add a tablespoon of chia seeds or flaxseeds for extra fibre and omega-3s.
VARIATIONS
- Higher Protein: Blend in a scoop of vanilla or strawberry protein powder for added protein.
- Nutty Flavour: Add a teaspoon of almond butter or peanut butter for a richer taste.
- Chocolate Twist: Mix in 1 tsp of cocoa powder for a chocolate-covered strawberry flavour.
- Dairy-Free Option: Replace Greek yoghurt with coconut or almond yoghurt for an entirely plant-based version.
- Coconut Flavour: Use coconut milk instead of oat milk for a tropical taste.
- Berry Blend: Swap half the strawberries for raspberries or blueberries for a mixed berry variation.
- Extra Indulgence: Top with crushed graham crackers or a sprinkle of cinnamon for a dessert-like experience.
PREPPING AND STORAGE
- Refrigeration: Best enjoyed fresh, but can be stored in the fridge for up to 24 hours in an airtight container. Stir well before drinking.
- Freezing: Pour into ice cube trays and freeze. Blend with fresh oat milk when ready to serve.
- Meal Prep: Pre-portion strawberries and yoghurt into freezer bags for quick blending on busy mornings.