‘Strawberries and Cream’ Wimbledon Smoothie Bowl
Pretty as a picture, this wonderfully healthy, perfectly pink delicious breakfast smoothie bowl pays homage to the strawberries and cream famously sold every year at The All England Tennis Championship in Wimbledon.
During a regular Championship around 28,000 kilos of strawberries are sold every year, this is equivalent to 2 million strawberries, served with roughly 10,000 litres of cream. Along with Pimm’s and thunderstorms, this simple dessert has become synonymous with the tennis.
This refreshing and nutritious smoothie bowl is the prefect way to start the day, particularly if you are off to the tennis, like I am tomorrow! Hurrah! Loaded with frozen banana, frozen strawberries and natural yoghurt, topped with fresh strawberries, granola, pistachio nuts and coconut, this breakfast is extremely quick to make and gloriously satisfying to eat whilst feeling like a luxurious and decadent treat, all at the same time.
Freeze your fruit in advance
The important thing to remember when making smoothies, is to freeze your fruit in advance. This is how I freeze my fruit:
- peel your fruit, if necessary, and chop into chunks
- lay out on a baking parchment lined baking tray or chopping board, making sure there is a little bit of space in between each piece of fruit. If they freeze in clumps, they can be difficult to break apart and large chunks of frozen fruit are difficult for the blender to break down and may damage the blender engine.
- As soon as the fruit is frozen solid, transfer to sealed containers or freezer bags.
- They should keep for up to 3 months in the freezer.
- Bananas – bananas with a few brown spots on the skin are sweeter and softer and therefore much better for use in these smoothies, than younger bananas. Wait until you can see these spots on the skin before peeling, chopping and freezing.
How to make ‘Strawberries and Cream’ Wimbledon Smoothie Bowl
Collect all your ingredients together:
Smoothie, per person –
- frozen banana chunks
- frozen hulled and halved strawberries
- natural yoghurt
- vanilla extract
- maple syrup or honey, to taste (optional)
Suggested Toppings –
- sliced fresh strawberries
- pistachio nuts
- granola
- desiccated coconut
- mint leaves
- edible flowers
How to make this luscious bowl:
- Make sure your fruit is frozen in advance.
- Select your topping ingredients and prepare before you make the smoothie.
- Simply place the frozen strawberries, banana, most of the yoghurt, vanilla extract and sweetener, if using, into a blender.
- Blitz until smooth. You may wish to add a little more yoghurt depending on how thick you like the smoothie.
- Tip into your serving bowl.
- Add toppings and eat immediately. I used granola, sliced fresh strawberries, pistachio nuts, desiccated coconut and mint leaves.
Smoothie Ingredients 
1 Freezing fruit in advance 
2 Prepare toppings 
3 Place all smoothie ingredients into blender 
3 Blitz until smooth. 
4 Tip into serving bowl. 
5 Add toppings and eat immediately.
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
‘Strawberries and Cream’ Wimbledon Smoothie Bowl
Pretty as a picture, this wonderfully healthy, perfectly pink delicious breakfast smoothie bowl pays homage to the strawberries and cream famously sold every year at The All England Tennis Championship in Wimbledon.
Ingredients
Smoothie, per person –
- 70g frozen banana chunks
- 70g frozen hulled and halved strawberries
- 70g – 100g natural yoghurt
- ½ teaspoon vanilla extract
- ½ teaspoon – 1 tablespoon maple syrup or honey, to taste (optional)
Suggested Toppings –
- sliced fresh strawberries
- pistachio nuts
- granola
- desiccated coconut
- fresh mint leaves
- edible flowers
Instructions
-
Make sure your fruit is prepped and frozen in advance. (See Recipe Notes for tips on freezing fruit.)
-
Select your topping ingredients and prepare before you make the smoothie.
-
Simply place the frozen strawberries, banana, 70g yoghurt, vanilla extract and sweetener, if using, into a blender.
-
Blitz until smooth. You may wish to add a little more yoghurt depending on how thick you like the smoothie. Tip into your serving bowl.
-
Add toppings and eat immediately. I used granola, sliced fresh strawberries, pistachio nuts, desiccated coconut and mint leaves.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- blender
- serving bowl
Freeze your fruit in advance:
The important thing to remember when making smoothies, is to freeze your fruit in advance. This is how I freeze my fruit:
- peel your fruit, if necessary, and chop into chunks
- lay out on a baking parchment lined baking tray or chopping board, making sure there is a little bit of space in between each piece of fruit. If they freeze in clumps, they can be difficult to break apart and large chunks of frozen fruit are difficult for the blender to break down and may damage the blender engine.
- As soon as the fruit is frozen solid, transfer to sealed containers or freezer bags.
- They should keep for up to 3 months in the freezer.
- Bananas – bananas with a few brown spots on the skin are sweeter and softer and therefore much better for use in these smoothies, than younger bananas. Wait until you can see these spots on the skin before peeling, chopping and freezing.
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