Start with the strawberries
This smoothie is deliberately more strawberry than banana. A small frozen banana portion gives the drink a rounded, creamy body, while fresh berries keep their fragrance. Using two whole bananas might make blending easy, but it would also turn the result into a banana drink with a pink tint. Weigh the peeled fruit rather than relying on a fruit count, because both strawberries and bananas vary substantially in size.
Choose berries that smell of strawberry at room temperature, then chill them before blending. Trim damaged sections, but do not use fruit with mould. Pale, watery strawberries cannot be rescued simply by increasing the sugar. If that is all you have, add another squeeze of lemon and accept a lighter, sharper smoothie rather than trying to imitate strawberry ice cream.
Adjust the finish, not the whole recipe
Natural yoghurt supplies acidity without the firm texture of strained yoghurt. If you use Greek-style yoghurt instead, hold back a spoonful and increase the milk only if the blender stalls. The final drink should run off a spoon in a broad ribbon, not sit in the glass like a mousse.
The lemon is a finishing ingredient, not a prominent flavour. Add it after blending so you can judge the fruit first. Serve in small chilled glasses without a cream topping; the slight tartness is part of the appeal. A sliced strawberry on the rim is enough if you want a garnish.
Prepare a small freezer portion
To prepare banana in advance, peel it, slice into coins and spread the pieces on a lined tray. Put the tray in the freezer until the pieces are firm, then transfer them to a sealed freezer container and label it with the date. Freezing the pieces separately makes it possible to weigh just the amount needed instead of thawing a whole bag.
For two servings, the recipe needs only 100 g of banana. Keep that proportion when doubling the batch, and check the blender's maximum fill line before adding four portions at once. If the jug is crowded, blend in two batches and stir them together in a chilled jug so both glasses have the same balance.
What you'll need
- 200 g fresh strawberries, hulled
- 100 g peeled ripe banana, sliced and frozen
- 120 g plain natural yoghurt
- 100 ml cold milk
- 1 tsp lemon juice, plus more to taste
Let's make it
- Wash and hull the strawberries, cutting large berries in half. Check the banana pieces are separate rather than frozen into one block; the blender needs room to move them.
- Pour the milk into the jug, then add the yoghurt, strawberries and frozen banana. Blend on low until the fruit moves, then increase the speed until the mixture looks even.
- Add the lemon juice and blend briefly. Taste before adding anything else: ripe banana may supply all the sweetness you want. Divide between two glasses and drink cold.
Make it your own
For a dairy-free version, use plain coconut yoghurt and an unsweetened oat drink, checking both labels if avoiding milk for an allergy.
Fresh banana works, but makes a thinner, warmer drink. Chill the fruit first rather than diluting the smoothie with a large handful of ice.
Keeping it fresh
Drink straight away for the freshest strawberry aroma. If necessary, cover and refrigerate promptly at 5°C or below; use within 24 hours, or sooner if any ingredient label requires it. Stir after chilling.
Allergen notes
Milk
