Strawberry Shortcake Smoothie Gluten and Dairy Free Recipe

Yields: 1-2 servings
Prep time: 5 minutes
Blend time: 1-2 minutes


  • 1 cup frozen strawberries: Provides sweetness, vibrant flavor, and a chilled base.
  • ½ cup dairy-free milk: Use your favorite variety: almond, oat, cashew, coconut, etc.
  • ½ banana (fresh or frozen): Adds creaminess and natural sweetness.
  • ¼ cup raw cashews: Gives a rich and creamy texture, mimicking the shortcake component.
  • 1 teaspoon vanilla extract: Enhances the sweet flavors.
  • 1-2 teaspoons maple syrup or honey (optional): Adjust sweetness to your preference.
  • Pinch of ground cinnamon (optional): Adds a subtle warm spice note.

Equipment and Utensils

  • High-powered blender


Prep your fruit: If using fresh strawberries, wash, hull, and slice or chop them. If using a fresh banana, slice it.

Combine ingredients: Add all ingredients to your blender (frozen items on the bottom, liquid on top helps with smooth blending).

Blend: Start on low speed, then gradually increase to high. Blend until completely smooth and creamy. This may take a minute or two.

Adjust consistency: If the smoothie is too thick, add a splash more dairy-free milk. If it’s too thin, add a few extra frozen strawberries or a bit of ice.

Taste and sweeten: Do a quick taste test. Add a bit more maple syrup or honey if desired.

Serve immediately: Pour into a tall glass and enjoy the refreshing taste of strawberry shortcake in smoothie form!


Make it a protein smoothie: Add a scoop of your favorite plant-based vanilla protein powder for an extra boost.

For added richness: A tablespoon of coconut cream adds a lovely tropical touch.

Make it ahead: Prepare the smoothie up to the blending step and store ingredients in the blender container in the refrigerator overnight. Blend in the morning for a quick, on-the-go breakfast.


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