Strawberry Shortcake has been a classic American dessert for over 100 years and Driscoll’s has been the strawberry in everyone’s shortcake for more than 100 years.
To make this flavorful smoothie I used 1 pound of fresh Driscoll’s strawberries, unsweetened vanilla almond milk, and two small angel food cake strawberry shortcake dessert shells, which I tossed in the blender with the berries and milk.
Strawberry Shortcake Smoothie
Prep time:
Total time:
Serves: 2
Recipe Modified from: averiecooks
Ingredients
- 1 pound fresh Driscoll's strawberries, cleaned and hulled
- 2 small strawberry shortcake dessert shells, about 3-inches in diameter (or substitute with 1 cup diced angel food cake)
- about 1 cup milk, or an necessary for consistency (I used unsweetened vanilla almond milk, use your favorite milk)
Instructions
- To the canister of a blender, add the strawberries, dessert shells, and milk. Add additional milk only if necessary to get blender moving and until desired smoothie consistency is reached.
- Blend on high power until smooth.
- Pour mixture into 2 glasses and serve immediately or if you prefer the smoothie more chilled, put glasses into freezer for about 15 minutes. Recipe serves two, and if desired, extra portion will keep airtight in the freezer for up to 1 month (cover a freezer-safe glass with plasticwrap or place inside a ziplock to prevent freezer smells). Allow to come up to room temp for about 30 minutes before serving.
Photo Credit: averiecooks