Strawberry milkshake

Blend 150 g hulled strawberries with 250 ml cold milk until smooth. For a thicker, more dessert-like shake, add a scoop of vanilla ice cream; frozen strawberries also give it a frosty texture.

Use frozen strawberries and start with less milk, adding a splash at a time until the blender catches. A few spoonfuls of thick yoghurt also make it creamier.

Yes. Hull and rinse ripe strawberries, pat them dry, then blend with cold milk. If the berries are tart, a little honey or sugar balances the flavour.

It is best straight after blending, while it is cold and frothy. If you need to keep it, cover it and refrigerate it, then drink it within a day; shake or stir it before serving because it can separate.

It pairs well with pancakes, waffles and a toasted cheese sandwich, or makes a classic diner-style match with a burger and chips. A little vanilla or banana blends naturally with the strawberry flavour.

A milkshake is usually made with milk and often ice cream, so it is creamy and dessert-like. A smoothie is generally fruit blended with yoghurt, milk or juice, and often keeps more of the fruit’s fibre.

Yes—blend them straight from frozen with cold milk for a thick, chilled shake. Letting them thaw first makes blending easier but gives a thinner result.

A milk-based strawberry milkshake contains milk, a common allergen. If you are making one for someone who avoids dairy, use a suitable plant-based drink and check that any ice cream or flavouring is dairy-free.