This raw vegan strawberry shortcake smoothie bowl has all the good feels of your favorite summer dessert made with all the goodness of whole plant foods.

It’s strawberry heaven out here on the Peninsula and I couldn’t let summer go by without making a strawberry shortcake smoothie bowl recipe for you! The u-pick patches are open, the sun is shining, and my blender is ready to make the most delicious dessert-for-breakfast bowl ever.

Strawberries and bananas are SO good together in smoothie bowls. It’s that sweet and creamy, slightly tart combo that tastes like you’re eating ice cream. To make it thick and cakey, I’ve added protein-rich rolled oats and chia seeds. All these goodies are blended up with coconut milk and sweetened with dates. (Heaven!)

It’s seriously quick and easy to whip up a healthy strawberry shortcake smoothie bowl for breakfast. Just take all your ingredients, add them to a blender and blend until creamy. Then top with fresh strawberries and coconut whipped cream. That’s it! If you have strawberries in your fridge or freezer waiting to be eaten, I promise you won’t be disappointed with this easy vegan recipe.

3 reasons to fall in love with Strawberry Shortcake Smoothie bowl:

1. Tastes like strawberry shortcake, breakfast friendly style

2. Quick and easy, only 10 minutes to make

3. Raw, full of plant-based protein and completely fruit sweetened

If you like this recipe, please give it a 5-star rating below. It’s also fun to see your creations on Instagram. Please share and tag me @vegeta.full. And, if you want to save this recipe for later, be sure to pin it on Pinterest!

Ingredients for Strawberry Shortcake Smoothie Bowl

Ingredients:

o   2 large ripe **bananas**,
o   2/3 cup of rolled oats
o   ¼ cup of **coconut milk**, light or full-fat (the kind that comes in a can)
o   1 teaspoon of vanilla
o   1/8 teaspoon of fine sea salt
o   2 large medjool dates, pitted
o   1 tablespoons of chia seeds
o   2 cups of frozen strawberries, slightly thawed

Top with Fresh strawberries and coconut whipped cream

Makes 2-3 bowls.

Method for making Strawberry Shortcake Smoothie Bowl

Step 1:

1. Add the bananas, oats, and coconut milk to a blender container, followed by the vanilla, salt, dates, chia seeds, and strawberries.

Step 2:

2. Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.

Step 3:

3. Pour the creamy pink mixture, which will be the consistency of loose pancake batter, into two or three bowls and top with fresh strawberries and coconut whipped cream.

Enjoy as a decadent easy breakfast or a healthy dessert!

Just for fun! Make a pink champagne cake smoothie bowl by using ¼ cup of kombucha in place of the coconut milk.

More strawberry recipes to fall in love with:

Vegan Strawberry Shortcake

Vegan Cobb Salad with Strawberries

Strawberry Chia Jam

Yield: 3 bowls

Author: Carol Clayton

Strawberry Shortcake Smoothie Bowl (Vegan)

This easy strawberry shortcake smoothie bowl has all the good feels of your favorite summer dessert made with all the goodness of whole plant foods.

Prep time: 10 MinTotal time: 10 Min

Ingredients

2 large ripe bananas,
2/3 cup of rolled oats
¼ cup of coconut milk, light or full-fat (the kind that comes in a can)
1 teaspoon of vanilla
1/8 teaspoon of fine sea salt
2 large medjool dates, pitted
1 tablespoon of chia seeds
2 cups of frozen strawberries, slightly thawed

Instructions

Add the bananas, oats, and coconut milk to a blender container, followed by the vanilla, salt, dates, chia seeds, and strawberries.
Securely attach the lid to your container and blend until creamy, starting at low speed and working up to medium speed. You may have to stop and scrape down the sides of the container or use the tamper (with a Vitamix) to push the food down and around toward the blade. This will take about a minute or more, depending on what type of blender you are using.
Pour the creamy pink mixture, which will be the consistency of loose pancake batter, into two or three bowls and top with fresh strawberries and coconut whipped cream.

Notes

Just for fun! Make a pink champagne cake smoothie bowl by using ¼ cup of kombucha in place of the coconut milk.

For step-by-step instructions with photos, see blog post!

Nutrition Facts

Calories

273.15

Fat (grams)

4.25

Sat. Fat (grams)

1.66

Carbs (grams)

58.28

Fiber (grams)

9.23

Net carbs

49.05

Sugar (grams)

27.71

Protein (grams)

4.98

Sodium (milligrams)

91.35

Cholesterol (grams)

0.00

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.

Did you make this recipe?

Tag @vegeta.full on instagram and hashtag it # letsblendvegan

Strawberry Shortcake Smoothie Bowl / Raw & Vegan