Easy Strawberry Smoothie (with Veggies) 6 Flavors

With simple ingredients, six flavor variations, and one easy method, this Strawberry Smoothie recipe is here for you! Change it up based on what you have and what the kids like—in perfectly creamy smoothie texture, every time.

Strawberry Smoothie Recipe

I know that most of us so often make do with what we have on hand when it comes to cooking and this smoothie for kids makes the most of that by giving you lots of options. You can start with the main smoothie recipe, then change and customize it to add nutrients, flavors, other fruits, and even veggies as you like.

It’s sort of like a choose your own adventure smoothie experience.

You can serve this in an open cup, in a reusable pouch, or in a smoothie cup.

Ingredients You Need

To make this recipe you’ll need to at least have:

• Strawberries: You can use fresh or frozen berries.
• Frozen banana: This adds a lot of creaminess, though you can double the strawberries if you don’t want to add banana.
• Cauliflower: I use raw cauliflower, which blends in without taste.
• Nondairy milk: I prefer nondairy milk for smoothies.
• Optional add-ins (see below).

TIP: I freeze leftover banana slices and halves that my kids don’t finish to use in smoothies. If I’m making this without banana, I sometimes add a little lemon fo extra flavor.

Step-by-Step Instructions

The method to make this smoothie is super simple! Scroll down to the bottom of the post for the full instructions.

1. Add all ingredient to a blender.
2. Choose an optional add-in.
3. Blend smoothie.
4. Drink right away.

TIP: For tips on how to change the speed of the blender and what to do if the ingredients get stuck, scroll down to the recipe at the bottom of the post.

Nutrient-Dense Add-Ins for Smoothies

If you want to add extra nutrition to your strawberry smoothie, these add-ins are great to keep on hand. These all can be kept in the pantry or the fridge and I like to rotate through them to make sure that we’re getting a range of nutrients.

• Chia seeds: For fiber and healthy fats. Add 1 teaspoon per smoothie.
• Rolled oats: For fiber and complex carbs. Add 1-2 tablespoons per smoothie.
• Hemp seeds: For healthy fats, protein, and fiber. Add 1-2 tablespoons per smoothie.
• Shredded unsweetened coconut: Adds tropical flavor and fats. Add 1-2 tablespoons per smoothie.
• Cashews: Adds protein and fats (and they’re softer than other nuts so blend better). Add 1 tablespoon per smoothie.
• Nut butter: For protein and fats. Add 1-2 tablespoons per smoothie.
• Cottage cheese: Adds protein and calcium. Add 1-2 tablespoons per smoothie.

TIP: Chia seeds will thicken a smoothie, so I don’t like to add more than a teaspoon. Definitely serve it right away.

Strawberry Smoothie Flavor Variations

Here are some easy ways to vary the main recipe to add flavor and to swap ingredients in and out according to your preference and the ingredients you have on hand. See the recipe card at the bottom of the post for specific amounts. 

1. Strawberry Mango Spinach: Fresh or frozen strawberries, plain yogurt, baby spinach, shredded unsweetened coconut, and frozen mango.
2. Strawberry Sweet Potato: Fresh or frozen strawberries, plain yogurt, mashed roasted sweet potato, orange juice, hemp seeds.
3. Strawberry Mango Cauliflower: Fresh or frozen strawberries, plain yogurt, fresh or frozen raw cauliflower, frozen mango, hemp seeds, and rolled oats.
4. Strawberry Banana Nut: Fresh or frozen strawberries, plain yogurt, fresh or frozen raw cauliflower, banana, cashews, chia seeds.
5. Strawberry Cauliflower: Fresh or frozen strawberries, plain yogurt, fresh or frozen raw cauliflower, rolled oats.
6. Strawberry Banana Spinach: Fresh or frozen strawberries, plain yogurt, peanut butter (or almond butter), baby spinach, banana.

TIP: These are best served right after making. (My Strawberry Smoothie recipe with yogurt is great to make ahead though!)

How to Store

This smoothie is best served right after making, but you can freeze small portions of leftover smoothie in an ice cube tray. Once frozen, transfer to a zip top bag and store for up to 1 month. Thaw overnight in the fridge or at room temperature and shake or stir before serving.

Best Tips for Success

• My favorite Smoothie Cups will make serving this to kids easy.
• Blend the ingredients starting on low, then work up to high, and blend for at least 30 seconds or until very smooth.
• Avoid the urge to pack a smoothie with more ingredients than are called for to avoid it becoming too thick.
• Choose 1-2 add-ins to add more nutrition to the base recipe.
• Choose a variation to change things up!
• Use Greek yogurt instead of regular if desired for added protein.
• Use an equal amount of nondairy milk in any of the variations for a more classic smoothie recipe.

Related Recipes

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I’d love to hear your feedback if you try this recipe or one of the flavor variations, so please comment and rate the recipe below!

• Add the ingredients to a blender.

• Blend the ingredients starting on low, then work up to high, and blend for at least 30 seconds or until very smooth.

• Serve immediately.

Strawberry Mango Spinach: 1 cup strawberries, 1 cup plain yogurt or nondairy milk, ½ cup baby spinach, 1 tablespoon shredded unsweetened coconut, and ½ cup frozen mango.
Strawberry Sweet Potato: 1 cup strawberries, 1 cup plain yogurt or nondairy milk, ¼ cup mashed roasted sweet potato, ¼ cup orange juice, and 1-2 tablespoons hemp seeds.
Strawberry Mango Cauliflower: 1 cup strawberries, 1 cup plain yogurt or nondairy milk, ½ cup fresh or frozen raw cauliflower, ½ cup frozen mango, 1-2 tablespoons hemp seeds, and 2 tablespoons rolled oats.
Strawberry Banana Nut: 1 cup strawberries, 1 cup plain yogurt or nondairy milk, ½ cup fresh or frozen raw cauliflower, ½ frozen banana, 2 tablespoons cashews, and 1 teaspoon chia seeds.
Strawberry Cauliflower: 1 cup strawberries, 1 cup plain yogurt or nondairy milk, ½ cup fresh or frozen raw cauliflower, 2 tablespoons rolled oats.
Strawberry Banana Spinach: 1 cup strawberries, 1 cup plain yogurt or nondairy milk, 1-2 tablespoons peanut butter (or almond butter), ½ cup baby spinach, ½ frozen banana.

• This smoothie is best served right after making, but you can freeze small portions of leftovers in an ice cube tray. Once frozen, transfer to a zip top bag and store for up to 1 month. Thaw overnight in the fridge or at room temperature and shake or stir before serving.
• Avoid the urge to pack a smoothie with more ingredients than are called for to avoid it becoming too thick.
• Use Greek yogurt instead of regular if desired for added protein.
• Use an equal amount of nondairy milk or yogurt to make these dairy-free. 

Calories: 270kcal, Carbohydrates: 49g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Sodium: 136mg, Potassium: 1125mg, Fiber: 8g, Sugar: 28g, Vitamin A: 1020IU, Vitamin C: 136mg, Calcium: 370mg, Iron: 2mg

This post was first published June 2020.