Simple Strawberry Smoothie
You’re going to love this strawberry smoothie. This recipe is cold, creamy and satisfying, and its nutty strawberry flavor is truly crave-worthy.
In their most basic form, these strawberry smoothies require just four ingredients—frozen strawberries, frozen bananas, almond milk and almond butter.
This smoothie recipe tastes like a strawberry milkshake, and you can make it for breakfast! I’ll be sipping on these pink drinks all summer, and I hope the recipe becomes a staple in your home as well.
If you ask me, smoothies should be super simple. I don’t want to pull a bunch of ingredients out of my fridge and pantry every morning just for a smoothie. I am not a morning person! Plus, these smoothies are easy to whip up in the afternoon or after dinner if you get a craving for a sweet treat.
You can change up the recipe by adding flax or oats for a nutrition boost, or a light drizzle of maple syrup to make them taste even more dessert-like. I’m plenty satisfied with the four-ingredient formula, though, and I think you will be, too!
How to Make Strawberries Smoothies
These strawberry smoothies are easy to make. They’re surprisingly filling, since they offer a good amount of protein and fiber. Whip them up for breakfast, or any time you’re in the mood for ice cream—they’re that good.
Frozen strawberries offer characteristic berry flavor, antioxidants and a fun pink color. One 10-ounce bag or about 2 cups will be just right. If possible, buy organic strawberries as conventional berries are notoriously high in pesticide exposure.
Frozen bananas make this smoothie lusciously creamy and naturally sweet.
Almond butter offers extra creaminess, plus protein, fiber and heart-healthy monounsaturated fat.
Vanilla almond milk makes this smoothie as creamy as possible (cashew or coconut milk options work well, too). Buy unsweetened to avoid refined sugar. My favorite brands are Malk, Three Trees and Forager’s. Or use water, for a slightly less luxurious texture.
For a sweeter smoothie, add maple syrup, to taste. The bananas are typically sweet enough for me, but a little drizzle of maple syrup makes this smoothie taste like a milkshake.
For extra sticking power, you can add up to 1/4 cup old-fashioned oats and/or up to 2 tablespoons flax seed (whole or ground). Flax makes leftover smoothies almost pudding-like in texture, and I like that!
Smoothie Tips
How to Freeze Bananas Quickly (and Minimize Freezer Burn)
Buy a big bunch of bananas and let them turn nicely ripe. Aim for nicely yellow bananas, perhaps with a few spots—not full-blown spotty brown like you would for banana bread.
Peel and slice the bananas into 1/2-inch segments. Flash-freeze them by placing the slices in a single layer on parchment paper-lined baking sheets (choose a sheet(s) that will fit in your freezer). This is also a great way to freeze your bananas in a hurry.
Once fully frozen, transfer them to a freezer bag and they will keep in the freezer for several months.
Thaw Strawberries for 5 Minutes Before Using
Frozen strawberries, especially larger ones, can be hard on your blender. To prevent damage to your blender and for greater ease in blending, let the strawberries thaw at room temperature for 5 to 10 minutes before using. Or, you can microwave them for 30 seconds to a minute, just until they’re losing their frost and starting to soften a bit.
If you still have trouble blending, pause, stir and let the mixture rest for a few more minutes before trying again. You can always add another splash or two of milk if you need more traction.