Strawberry Smoothie Recipe

Hull and measure berries

Rinse the strawberries under cold water, remove the green caps, and pat dry. Measure 1.5 cups of hulled strawberries. If using frozen strawberries, measure them while frozen and reduce ice to 1/2 cup.

Slice banana

Peel and slice a ripe banana. Use about half a banana (approximately 1/2 cup sliced) for a naturally sweet, creamy texture.

Add the liquid first: pour 1 cup of milk into the blender. This helps blades move freely and prevents dry pockets.

Add yogurt and sweetener: scoop in 1/2 cup Greek yogurt and add 1 tablespoon honey or maple syrup and 1/4 tsp vanilla extract (if using).

Add fruit and ice: add the 1.5 cups strawberries, 1/2 cup sliced banana, and 1 cup ice cubes to the blender.

Optional add-ins: if using chia/flax or protein powder, add them now (1 tsp chia or 1 scoop protein).

Blend until smooth: secure the lid and blend on medium-high for 30–60 seconds, stopping to scrape down the sides once with a spatula if needed. Blend until the mixture is smooth and no large fruit pieces remain.

Check consistency and adjust: if the smoothie is too thick, add 1–2 tablespoons of milk and blend 5–10 seconds more. If too thin, add a few more ice cubes or a small handful of frozen strawberries and re-blend.

Taste and finish: taste the smoothie. If you want it sweeter, add another 1/2 teaspoon honey and blend briefly. Stir in 1/2 teaspoon lemon juice if you want a brighter flavor and blend 3–5 seconds.

Pour and enjoy: pour the smoothie into a 16 oz glass. Optionally garnish with a strawberry on the rim or a sprinkle of chia seeds.

Storage note: serve immediately for best texture. If storing, keep in an airtight container in the refrigerator for up to 24 hours; shake or stir before drinking as separation may occur.