I’m writing this post with mixed emotions. Not about the smoothie, though!
The smoothie is so, so good.
Fresh-picked summer strawberries good.
In fact, the inspiration for this smoothie was actually a fresh strawberry cake that a neighbor of mine in Chapel Hill used to make from scratch. Her strawberry cake wasn’t technically a shortcake, but rather a moist vanilla cake with ripe strawberry puree stirred into the batter. Each layer was then iced with fluffy buttercream, tinged pink with strawberry juice and tender bits of berry.
It was heaven on a plate.
Of course, it wasn’t remotely healthy, or even vegan. Yet it’s one of my favorite flavor memories, and I wanted to recreate a plant-strong version of it that I could enjoy whenever I wanted! Preferably a version that contains veggies because, well…Veggie Quest.
Escape from the everyday
So recreate it I did, in the form of a strawberry shortcake smoothie. This creamy vanilla-strawberry confection conjures up memories of moist, tender cake and ripe summer strawberries. So blend up a strawberry shortcake smoothie, step outside into the warmth of an early summer morning, and savor.
It’s like taking a little vacation, without ever leaving home.
Beyond tasting like cake, this smoothie is actually good for you! Thanks to plant-powered ingredients like strawberries and cauliflower, it delivers 33% of the daily value of folate, 26% of potassium, 24% of magnesium, and 296% of vitamin C. (Not a typo! 🙂 ) This smoothie even packs in 8g of protein—more than an egg! Even better, it contains a healthy dose of omega-3 fats, and fiber to keep things moving along, shall we say.
Did I mention it also tastes really, really good?
Cauliflower in a smoothie?
But wait, you ask, cauliflower in a smoothie? I promise, you can’t taste it at all. In fact, all the cauliflower does is give the smoothie a lovely creamy texture. Don’t believe me? Whip up one of these smoothies and give it to the nearest available child—just don’t tell them there’s cauliflower in it! It’ll be gone in a New York minute. (Although you will need to make another smoothie…)
However, you must use a high-power blender if you’re going to use cauliflower in a smoothie. If you don’t, you’ll end up with lots of little cauliflower chunks (not delicious). Don’t have one? Simply swap out the cauliflower for half a pear or half a banana.
The only problem is, after spending a week perfecting this smoothie, I’ve since learned I can’t have it anymore. (I am one sad gal!)
Why? Well, the explanation contains some very, ahem, personal information. I’ll tell you about it my next post, in hopes that it might help someone (and that someone might be able to help me)! In the meantime, though, I’m depending on you to enjoy this smoothie in all its creamy strawberry goodness.
So do me a favor, and have a strawberry shortcake smoothie for me! May it bring you as many sweet strawberry memories as it did for me.
- 1 c almond milk (I used unsweetened)
- 1½ c hulled strawberries
- ½ pear or ½ banana
- 1 c raw cauliflower florets
- 2 Tbsp rolled oats
- 1 Tbsp ground flax seed
- 1 pitted date or squeeze of agave, plus stevia or additional sweetener to taste
- ½ tsp vanilla extract
- 2-3 drops imitation butter flavor (optional; makes smoothie taste more like cake)
- 1 piece of beet, about the size of a quarter (optional, for brighter color. Careful, though: too much = purple smoothie!)
- Place ingredients in your blender and whiz until smooth.
1. Swap out cauliflower for either ½ banana or ½ pear.
2. Use cooked beet (if using)
-If you do have a high-powered blender, make sure your cauliflower is as fresh as possible for best flavor!
-For a McDougall-friendly version, leave out the flax seed. Smoothie will then have 4g fat and 242 calories. (For an almost-zero-fat version, use rice milk.)
Want to try an amazing dessert made out of cauliflower? Check out this gluten-free, soy-free chocolate silk pie!