Strawberry Shortcake Smoothie
1-2 Servings | 5 minutes
Introduction
The Strawberry Shortcake Smoothie is one of those recipes that makes you wonder why you would ever buy from a smoothie bar again. Frozen strawberries and raspberries give it an intense berry hit, while oats, raw cashews, and a medjool date create the creamy, almost cake-batter richness that gives this smoothie its name. Juice Plus+ Strawberry Complete adds plant-based protein and ties the whole flavor together. Finish with a honey drizzle or coconut whipped cream—or both.
Ingredients
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1 cup frozen strawberries
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½ cup frozen raspberries
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1 scoop Juice Plus+ Strawberry Complete
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Handful raw cashews
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¼ cup rolled oats
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1 medjool date, pitted
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1 tsp vanilla extract
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1 tbsp honey or maple syrup
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Dash of salt
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½ cup coconut milk (or as needed to blend)
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½ cup ice
Directions
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Add all ingredients to a high-speed blender. Start with the liquid at the bottom to help everything blend smoothly.
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Blend on high until completely smooth and creamy. If the blender struggles, shake the container or add a splash more coconut milk, a little at a time.
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Pour into a glass and finish with a honey drizzle, a swirl of strawberry jam, or a dollop of coconut whipped cream.
Pro Tip: Soaking the cashews in water for 2–4 hours before blending makes the smoothie even creamier and silkier. For a bowl version, reduce the liquid by half and serve topped with granola and fresh berries.
