Creamy Strawberry Greek Yogurt Shake with Honey

Quick Recipe Version (TL;DR)

• Yield: 2 servings (about 12 fl oz / 360 ml each)
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes

Quick Ingredients

• 1 1/2 cups (about 8 oz / 225 g) ripe strawberries, hulled
• 1 cup (8 oz / 240 g) full-fat Greek yogurt, cold
• 1/2 cup (4 fl oz / 120 ml) cold whole milk (or 2%)
• 1–2 tbsp (15–30 ml) honey, to taste
• 1/2 tsp pure vanilla extract
• 1 small pinch fine sea salt
• 3–4 ice cubes (optional, for extra thickness if berries are fresh)
• Extra strawberries and a drizzle of honey, for garnish (optional)

Do This

• 1. Hull strawberries and cut large ones in half for easier blending.
• 2. Add milk to the blender first, then Greek yogurt, strawberries, honey, vanilla, and salt.
• 3. Add 3–4 ice cubes if using fresh (not frozen) berries and you want a thicker, frostier shake.
• 4. Blend on low to start, then increase to high and blend for 30–60 seconds until completely smooth and creamy.
• 5. Taste; add a little more honey for sweetness or a splash of milk if it is too thick, then blend briefly again.
• 6. Pour into chilled glasses, garnish with extra strawberries and a drizzle of honey, and serve immediately.

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Why You’ll Love This Recipe

• Thick, creamy, and nostalgic like an old-school diner milkshake, but made with Greek yogurt instead of ice cream.
• Uses simple ingredients you probably already have: ripe strawberries, yogurt, milk, and honey.
• Ready in about 10 minutes from start to finish, with no cooking required.
• Easy to customize for sweetness, thickness, or dietary needs (see Variations below).

Grocery List

• Produce: Fresh ripe strawberries
• Dairy: Full-fat Greek yogurt, whole milk (or 2%)
• Pantry: Honey, pure vanilla extract, fine sea salt, ice (from freezer)

Full Ingredients

For the Strawberry–Greek Yogurt Shake

• 1 1/2 cups ripe strawberries, hulled (about 8 oz / 225 g; loosely packed)
• 1 cup full-fat Greek yogurt, well chilled (8 oz / 240 g)
• 1/2 cup cold whole milk (4 fl oz / 120 ml; or use 2% milk for a lighter shake)
• 1–2 tbsp honey (15–30 ml), to taste
• 1/2 tsp pure vanilla extract
• 1 small pinch fine sea salt (about 1/16 tsp; enhances the strawberry flavor)
• 3–4 standard ice cubes (optional, recommended if your strawberries are not frozen)

Optional Toppings & Garnishes

• 2–3 fresh strawberries, sliced or halved
• 1–2 tsp honey, for drizzling
• 1–2 tbsp granola or crushed graham crackers, for crunch
• Whipped cream, for a more classic milkshake vibe (optional)

Step-by-Step Instructions

Step 1: Prep the strawberries

Rinse the strawberries under cool running water and pat them dry with a clean kitchen towel or paper towels. Remove the green tops (hull them) using a small paring knife or a strawberry huller. If any berries are large, cut them in half or quarters so they blend more easily. Measure out 1 1/2 cups of hulled strawberries (about 8 oz / 225 g). If you like an extra-thick shake and have time, you can pop the prepped berries into the freezer for 20–30 minutes to chill and firm them slightly.

Step 2: Chill your glasses and gather ingredients

For the creamiest, coldest shake, place two serving glasses in the freezer while you blend. This simple step helps keep the shake thick and frosty once poured. Meanwhile, gather the rest of your ingredients: Greek yogurt, milk, honey, vanilla, salt, and ice if using. Make sure the yogurt and milk are cold straight from the refrigerator; starting with cold dairy is key to getting that shake-shop texture without using ice cream.

Step 3: Load the blender in the right order

Add the ingredients to your blender in this order: milk first, then Greek yogurt, followed by the strawberries, honey, vanilla, salt, and finally the ice cubes (if using). Adding the liquid to the bottom helps create a vortex that pulls everything down toward the blades, giving you a smoother blend and avoiding stubborn chunks of fruit.

Step 4: Blend until thick and creamy

Secure the lid and start blending on low speed for about 10 seconds to get everything moving. Gradually increase to high and blend for 30–60 seconds, or until the mixture is completely smooth, thick, and a rosy strawberry pink. If your blender has a smoothie or milkshake setting, you can use that. Pause once or twice to scrape down the sides with a spatula if needed, especially if you see any unblended strawberry pieces clinging to the sides.

Step 5: Taste, adjust, and serve

Stop the blender and taste a spoonful of the shake. If you want it sweeter, add another teaspoon or two of honey and blend briefly to combine. If it is thicker than you like, splash in another tablespoon or two of milk and blend again until just incorporated. Once it is exactly how you like it, take the glasses out of the freezer and pour the shake evenly between them. Garnish with extra strawberry slices, a drizzle of honey, a sprinkle of granola or crushed graham crackers, or a puff of whipped cream if you want to lean into the classic milkshake feeling. Serve immediately while icy cold and enjoy.

Pro Tips

• Use very ripe strawberries: The sweeter and more fragrant your berries, the better the flavor. Pale, underripe berries will give you a dull shake, so if your strawberries are tart, simply add a touch more honey.
• For an ultra-thick shake: Freeze half (or all) of the strawberries for at least 1 hour before blending, or add a few extra ice cubes. You can also use slightly less milk for a spoonable texture.
• Balance the sweetness: Start with 1 tablespoon of honey, then taste and add up to 1 more tablespoon if needed. Remember that cold foods taste less sweet, so adjust while it is still in the blender.
• Boost the protein: Add an extra 1/4 cup (60 g) of Greek yogurt or 1 tablespoon of vanilla or unflavored protein powder to make this more of a satisfying breakfast shake.
• Protect your blender: If you are using a smaller or less powerful blender, skip large ice cubes and use frozen strawberries instead, or crush the ice a bit before adding.

Variations

• Strawberry-banana shake: Add 1/2 ripe banana (fresh or frozen) before blending. It makes the shake even creamier and adds natural sweetness so you may be able to reduce the honey.
• Strawberry-vanilla malt style: Add 1–2 tbsp of powdered milk or malted milk powder and an extra 1/4 tsp vanilla extract to mimic an old-fashioned malt shop shake.
• Lighter or dairy-free version: Use low-fat Greek yogurt and 2% milk for a lighter shake, or swap in a thick dairy-free yogurt (such as coconut or almond) and your favorite plant milk. Use maple syrup or agave instead of honey to make it fully vegan.

Storage & Make-Ahead

This shake is best enjoyed freshly blended, when it is at its thickest and creamiest. If you need to make it slightly ahead, you can refrigerate the blended shake in a covered jar or bottle for up to 24 hours. It will loosen and may separate a bit; just shake vigorously or re-blend with a few ice cubes before serving. For longer storage, pour leftovers into popsicle molds or a freezer-safe container and freeze for up to 2 months. Frozen solid, it makes excellent strawberry–yogurt pops or a scoopable frozen treat; let it sit at room temperature for 5–10 minutes to soften slightly before eating.

Nutrition (per serving)

Approximate values per serving (1/2 of the recipe), made with full-fat Greek yogurt, whole milk, and 1 1/2 tbsp honey total:

Calories: ~230 kcal; Protein: ~10 g; Carbohydrates: ~30 g; Sugars: ~27 g; Fat: ~7 g; Saturated Fat: ~4 g; Fiber: ~2 g; Sodium: ~70 mg.
Actual values will vary based on the exact ingredients, brands, and toppings you use.