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  • Writer's picturecoffeeandwoodsmoke

rain and strawberries

Easter morning clouds swirl low over the mountains, encircling peaks in wreathing mist, tumbling down to the valley floor. The air heavy with damp and chill, mingled with the green of emerging vegetation and the sweet of woodsmoke.

Yesterday a storm front rolled through, moving slow and steady, gracing us with a symphony of thunder rumbling for half an hour straight. No interruptions, no break in the vibration. From there a downpour, torrents beating down on the metal roof, a din that made it hard to hear but easy to sleep.

This morning on our walk we had to double back, the creek having spilled its banks and claimed the footpath as its own. Water falling over embankments and rushing over stones; churning in corner pockets and ponding amongst the red willows. The park sandbox sat inundated; a duck flew in low, alighting on a giant puddle in the soccer field.

Strawberry Shortcake Smoothie

Spring rains promise summer produce, some of which is already being flown in to our local coop from warmer climes. Strawberries, one of the first fruits to herald long sunny days, have appeared in abundance. This vegan smoothie celebrates a late spring/early summer dessert favorite: strawberry shortcake. Enjoy!


  1. Shortcake crumble layer:

  2. 1/4 C raw almonds

  3. 2 Tbsp dried coconut

  4. White layer:

  5. 1 frozen, sliced banana

  6. 1/4 C coconut milk

  7. 1/4 tsp vanilla extract

  8. Pink layer:

  9. 1 C fresh strawberries

  10. 1 Tbsp water

  11. Garnish:

  12. A few strawberries

  13. Pulse the shortcake layer ingredients in a high-speed blender until they form coarse crumbs. Pour into a small bowl and set aside.

  14. Blitz the ingredients for the white layer in the blender until thick and smooth. You may need to use the tamper. If you would like a thinner consistency, you can add an additional Tbsp or two of coconut milk. Pour into a bowl or glass and set aside.

  15. Rinse the blender jug if you’d like a redder (rather than pinker) color for the strawberry layer.

  16. Blitz the ingredients for the pink layer in the blender until smooth.

  17. Layer up! Pour or spoon half of the white layer into a glass or mason jar, followed by half of the pink layer and half of the shortcake crumble. (At this point you can shove some strawberry slices down the side of the jar for effect if you like!) Repeat with the remaining white layer, pink layer, and shortcake. Top with a strawberry or two and enjoy!

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