2small strawberry shortcake dessert shellsabout 3-inches in diameter (or substitute with 1 cup diced angel food cake)
about 1 cup milkor 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.
Notes
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.