Pink Guava Strawberry Sweet Cream Smoothie with Whipped Cream Topping Tips, FAQ & printable recipe

Tips for success

Chill the glass, the blender pitcher and the piping bag ahead of time. Cold equipment keeps the smoothie frosty for longer, and it helps the whipped cream hold a neat, defined swirl on top. A short stay in the freezer for the glass is enough, and placing the pitcher in the refrigerator for ten minutes before blending makes a noticeable difference in texture.

Taste the mixture before pouring. Ripe strawberries and pink guava vary in sweetness, so you may want to add a little more vanilla for a rounder flavor, or a small spoonful of sugar if the fruit is tart.

Blend briefly after any change so the flavor is evenly distributed. Adjust gently, and keep the balance of fruit, cream and ice in mind so the drink stays smooth and refreshing rather than overly sweet or heavy.

Variations

• Extra Strawberry: Add a few more sliced strawberries to the blender for a stronger berry flavor and a deeper pink color. Blend until smooth and proceed with the layering, which makes the smoothie more intensely fruity.
• Vanilla Bean Version: Replace the vanilla extract with a small amount of vanilla bean paste, using the same measure. The paste adds visible vanilla specks and a richer aroma that suits the creamy white layer well.
• Thicker Smoothie: Add an extra half cup of ice to the pitcher and blend until thick and frosty. The drink becomes more of a spoonable treat, which holds the whipped cream topping and the layers particularly well.
• Basil Garnish Only: Skip any extra flavoring in the blender and focus on the garnish. Tear a few fresh basil leaves over the whipped cream for a fragrant green note that brightens the pink and white layers.

Storage and make-ahead

Fridge

Store any leftover blended mixture covered in the refrigerator for up to one day, and keep the whipped cream and fruit separate.

This smoothie is best served as soon as it is made, when the ice is firm, the color is bright and the layers are clear. If you need to hold it briefly, keep the blended pink mixture covered in the refrigerator in a sealed container, and keep the sliced strawberries, guava and whipped cream separate until you are ready to assemble.

Blended fruit and yogurt separate and lose their fresh color over time, so blend only as much as you will serve within the hour. Do not leave the drink standing at room temperature, and discard any leftover mixture that has been out for more than two hours.

You can prepare the parts of this smoothie in advance, which makes assembly quick. Slice the guava and strawberries, grate the guava half and keep the fruit covered in the refrigerator for up to a few hours. Store the sweet cream yogurt in its container until needed.

Pipe the whipped cream into the bag shortly before serving, or whip the cream fresh and keep it chilled. The final blending should be done just before serving, because the ice and the fruit change texture and color quickly once blended. Plan to blend, layer and top the glass in one short session so the layers stay crisp and the cream holds its shape.

Serving ideas

Serve the smoothie immediately in the tall glass, so the layers of pink mixture, sliced strawberries and creamy white base are visible through the sides. Place a whole strawberry on the rim and a basil leaf on top of the swirl of whipped cream for a clean, fresh finish.

A straw and a long spoon are useful, because the cream and the smoothie are best enjoyed together, with a little of each in every sip. Keep the glass cold until the moment it reaches the table.

For a shared table, pour the smoothie into two or more tall glasses, dividing the sliced strawberries and the creamy base evenly between them so each glass shows the same layers. Pipe the whipped cream onto each glass at the last moment, and add a few basil leaves for color. Serve the glasses straight away while the ice is still firm, and offer extra whipped cream on the side for anyone who wants more.

Frequently asked questions

Recipe card

Pink Guava Strawberry Sweet Cream Smoothie with Whipped Cream Topping

Prep 15 minCook 0 minTotal 15 minServes 2

Ingredients

• 2 pink guavas, halved and sliced, one half grated
• 6 fresh strawberries, hulled and sliced, plus a few whole for garnish
• fresh basil leaves for garnish, to taste
• 1 cup sweet cream yogurt
• 1 cup ice cubes
• 1 tsp vanilla extract
• 1/2 cup whipped cream, for piping on top

Instructions

1. Halve the pink guavas and slice one half into thin pieces. Grate the other half over a box grater so the pink shavings fall onto the board. Slice the strawberries and set a few whole ones and the basil leaves aside for garnish.
2. Add the grated guava, sliced strawberries, sweet cream yogurt, ice cubes and vanilla extract to the glass blender pitcher in that order. Blend on high until the mixture is smooth and evenly pink.
3. Pour the blended pink mixture into the tall glass over a bed of sliced strawberries and a creamy white base. Keep the layers visible through the sides of the glass.
4. Fill a piping bag with whipped cream and pipe a generous swirl onto the top of the smoothie. Garnish with the reserved whole strawberries and basil leaves, then serve immediately in the tall glass.

Contains: milk

Estimated nutrition per serving

Calories

260

Protein

7 g

Carbohydrates

46 g

Fat

6 g

Fiber

4 g

Sugar

34 g

Sodium

90 mg

Automatic estimate from the ingredient list, not laboratory-verified.