A bright, creamy strawberry smoothie you can blend in 5 minutes with everyday ingredients.
Mornings can feel like a sprint. You want something nourishing, but you do not want dishes, complicated prep, or a “breakfast” that somehow takes longer than getting out the door. This simple strawberry smoothie is my go-to for those days when I need a quick reset: cold, fruity, and creamy, with just enough natural sweetness to feel like a treat.
At its core, it’s a classic American-style fruit smoothie: strawberries, milk (or your favorite non-dairy), and a creamy base like yogurt. The flavor is fresh and berry-forward, with a soft vanilla note if you add it, and a lightly tangy finish from the yogurt. If you use frozen strawberries, it becomes thick and frosty like a smoothie shop version, no ice required.
What I love most is how forgiving it is. Overripe strawberries? Great. A half-empty yogurt tub? Perfect. Need to sneak in more protein, fiber, or greens? This recipe welcomes it without turning into a “health project.” It’s also a smart way to use up berries before they go soft, or to keep frozen fruit on hand for quick breakfasts and after-school snacks.
If you grew up with strawberry milk or strawberry ice cream, this hits that same nostalgic note, just in a fresher, brighter way. And if you are making it for kids, it is an easy win: sweet, pink, and sippable.
Why you’ll love it
- Fast: ready in about 5 minutes, blender does all the work
- Thick and creamy: no ice dilution when you use frozen berries
- Flexible: dairy-free, higher-protein, or lower-sugar friendly
- Budget-smart: frozen strawberries work beautifully year-round
- Minimal cleanup: one blender, one glass
Ingredients
- Strawberries: 2 cups (about 300 g) frozen or fresh (if fresh, add ice)
- Milk: 1 cup (240 ml) dairy milk or unsweetened almond/oat milk
- Greek yogurt: 1/2 cup (120 g) plain or vanilla
- Banana: 1/2 medium (about 60 g), for sweetness and body (optional but recommended)
- Honey or maple syrup: 1 to 2 tsp (7 to 14 g), to taste (optional)
- Vanilla extract: 1/2 tsp (2.5 ml) (optional)
- Pinch of salt: optional, boosts strawberry flavor
- Ice: 1/2 to 1 cup (about 70 to 140 g) only if using fresh strawberries
💡 Shopping tip: Buy frozen strawberries labeled “unsweetened,” and check the ingredient list for just strawberries for the cleanest flavor.
Step-by-Step Instructions
- Load the blender (1 minute). Add milk (1 cup, 240 ml) first, then yogurt (1/2 cup, 120 g), strawberries (2 cups, 300 g), and banana (1/2). This order helps the blades catch quickly.
- Blend until smooth (45 to 60 seconds). Start on low for 10 seconds, then increase to high until the smoothie looks uniformly pink and creamy with no visible berry bits.
- Adjust thickness (30 seconds).
- Too thick? Add 1 to 2 tbsp milk (15 to 30 ml) and blend 10 seconds.
- Too thin? Add a handful of frozen strawberries (about 50 g) and blend 10 to 15 seconds.
- Taste and finish (30 seconds). Add honey/maple (1 to 2 tsp) and vanilla (1/2 tsp) if using. Blend 5 to 10 seconds.
- Serve (immediately). Pour into 2 glasses. Look for a thick, glossy surface that slowly settles.
💡 Tip: For an extra-thick “smoothie bowl,” use all frozen fruit and reduce milk to 3/4 cup (180 ml), then top with granola and sliced strawberries.
Variations & Substitutions
- Dairy-free: Use oat or almond milk plus a dairy-free yogurt (coconut or soy) for the same creamy texture.
- Higher-protein: Add 1 scoop vanilla protein powder (or 2 tbsp hemp seeds, 20 g) and an extra splash of milk to blend smoothly.
Make-Ahead, Storage & Reheating
- Make-ahead: Portion frozen strawberries (and banana slices) into freezer bags for up to 3 months; blend straight from frozen.
- Storage: Refrigerate in a sealed jar or bottle for up to 24 hours; shake or re-blend briefly before drinking.
- Freezing: Freeze in popsicle molds for up to 2 months for smoothie pops.
- Reheat: Not recommended; smoothies are best cold.
Nutritional Info (Estimated, per serving)
- Calories: ~180
- Protein: ~9 g
- Carbs: ~28 g
- Fat: ~3 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Top with sliced strawberries and a sprinkle of granola
- Add chia seeds or ground flax for texture
- Pair with toast and peanut butter for a fuller breakfast
- Serve alongside scrambled eggs or a breakfast sandwich
- Garnish with mint or a dusting of freeze-dried strawberry powder
- Drizzle with a little honey for a dessert-like finish
Recipe FAQs
Can I use fresh strawberries instead of frozen?
Yes. Use 2 cups (300 g) fresh strawberries and add 1/2 to 1 cup ice (70 to 140 g) to get that frosty thickness.
How do I make it less sweet?
Skip the honey and use plain yogurt. You can also add a squeeze of lemon (1 tsp, 5 ml) to brighten flavor without adding sugar.
Can I freeze this smoothie for later?
For sipping, freezing changes texture a bit. It is best frozen as popsicles or blended again after thawing in the fridge overnight.
What blender works best?
Any blender works, but if yours struggles with frozen fruit, let the strawberries sit at room temp for 3 to 5 minutes, or cut the banana smaller.
How can I make it thicker without ice?
Use frozen strawberries and add more yogurt, or add 1 to 2 tbsp oats (10 to 20 g) and blend for an extra 15 seconds.
Final Notes
This simple strawberry smoothie is the kind of recipe that earns a permanent spot in your routine because it solves so many everyday moments: rushed mornings, snack attacks, and the “I want something sweet but not heavy” craving. Once you make it once, you will start adjusting it without even thinking, a splash more milk here, a handful of extra berries there, maybe a spoon of nut butter when you need staying power.
If you try it, I would love to hear how you make it your own. Did you go dairy-free? Add protein? Turn it into pops for a hot afternoon? Leave a comment with your favorite add-ins, and if you share a photo, tag it so I can see that pretty pink swirl. Smoothies are simple, but they can still feel special, especially when they taste like peak strawberry season in a glass.
