Strawberry Shortcake Slushie

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Let’s Talk Strawberry Shortcake Slushie 🍓

You know those hot afternoons when you need something cold, creamy, and a little sweet? That’s this.

A Strawberry Shortcake Slushie is like a milkshake and a snow cone had a summer baby.

Frozen strawberries get blended up with milk, vanilla, and crushed graham crackers.

That combo tastes just like a bite of strawberry shortcake but in icy, sippable form.

I first made this after craving a dessert that didn’t require turning on the oven.

And wow—it was an instant favorite.

It’s sweet, a little tangy, creamy, and that graham cracker crumb just seals the deal.

🍓 What You’ll Need

2 cups frozen strawberries
1 cup whole milk (or any milk)
1 tsp pure vanilla extract
2 tbsp graham cracker crumbs
Optional: whipped cream for topping

🧡 Why I Love This Recipe

This is one of those “throw it in the blender and smile” kind of treats.

Tastes like dessert without baking anything
Made in 5 minutes
Light, refreshing, and satisfying
It’s a great way to use up frozen berries
Feels extra but uses pantry staples

⚙️ Tools You’ll Need

High-speed blender
Measuring cups and spoons
Tall serving glasses
Spoon for layering/topping

🧪 Why This Recipe Works (Quick Science)

Frozen strawberries act like mini ice cubes, giving that frosty slushie texture without watering it down. Blending them with milk emulsifies the fat and liquid, making it creamy. The graham cracker crumbs add just enough starch and crunch to mimic shortcake without being soggy.

❌ Common Mistakes

Using fresh strawberries – Won’t give that icy texture
Over-blending – Can turn watery instead of slushy
Too much milk – Makes it drinkable instead of spoonable
Forgetting the vanilla – That tiny bit adds the “cake” flavor!

🥄 Step-by-Step Instructions

Step 1: Add frozen strawberries to blender

What to do: Add 2 cups of frozen strawberries into your blender. No need to thaw.

Step 2: Add 1 cup milk

What to do: Pour in 1 cup of whole milk. This adds creaminess.

Step 3: Add 1 tsp vanilla extract

What to do: Add 1 teaspoon of vanilla. This brings the “cake” flavor.

Step 4: Add 2 tbsp graham cracker crumbs

What to do: Toss in 2 tablespoons of graham cracker crumbs. Trust me—it’s key!

Step 5: Blend until thick and slushy

What to do: Blend everything for 20–30 seconds until it’s smooth but icy. It should look like a thick smoothie, not a thin shake.

Step 6: Pour into glasses and top with more crumbs (and optional whipped cream)

What to do: Pour the slushie into two glasses. Sprinkle a pinch more graham cracker crumbs on top. Add whipped cream if you like.

🧊 Make-Ahead Tips

You can pre-blend and freeze the mixture in ice cube trays. Then, just re-blend with a splash of milk when ready to serve.

🥡 Leftovers + Storage

Best enjoyed right away. But if you do have leftovers, store in an airtight jar in the freezer. Let it thaw 10 minutes, then stir or re-blend with a splash of milk.

🔁 Substitutions + Variations

Dairy-free: Use almond or oat milk
Add protein: Toss in 1 scoop of vanilla protein powder
Extra fruity: Add ½ banana for a thicker smoothie-style
Tart twist: Add a squeeze of lemon or lime juice

🍽 What to Serve With

This slushie is perfect as:

A light dessert after a BBQ
A sweet afternoon snack
A brunch treat with fresh fruit
A frozen drink at a summer party

❓ FAQ

Can I use fresh strawberries?
Not recommended—they won’t give the same icy texture. Stick with frozen.

Can I make it sweeter?
Yes! Add 1–2 teaspoons of honey or maple syrup if your berries are tart.

Can I use plant-based milk?
Totally! Oat, almond, or soy milk work well. Just know texture may vary.

What if I don’t have graham crackers?
Use vanilla wafers or shortbread cookies as a swap.

💬 Wrap Up

There you go—your new favorite frozen treat! This Strawberry Shortcake Slushie is quick, dreamy, and totally doable with stuff you probably already have. I’d love to hear how yours turns out! Leave a comment below with your questions, ideas, or what you served it with!