Easy Strawberry Lassi (with cream!)

An epicurean adventure to: South Asia

A South Asian favourite, reimagined! Unlike the more widely known mango lassi, this version is richer, creamier and wrapped in soft strawberry sweetness 🍓

Creamy and undeniably indulgent, with a generous splash of heavy cream that sets it apart from other fruit lassi recipes.

It takes all of five minutes to make, and you can use fresh, frozen, or even canned strawberries, so there's really no excuse not to have one on standby, whatever the season.

Make it thick enough to eat with a spoon or keep it light and sippable. Either way, it's a lassi with a little more flair. Easy to love, even easier to make.

What exactly is Lassi?

Lassi's been cooling people down in South Asia for centuries!

Yoghurt, water and spices, traditionally hand-churned long before blenders existed.

It comes in two main styles: Sweet, often flavoured with cardamom and rose water, and savoury, where salt and warming spices like cumin take centre stage.

Usually served alongside spicy meals or as a refreshing treat on hot days, it's simple, steeped in tradition and endlessly satisfying.

Recipes to try next...

If you loved this lassi, try the creamy strawberry milkshake, a tropical piña colada smoothie, or go indulgent with a Biscoff milkshake. For creamy comfort by the spoonful, don't miss this no-bake condensed milk rice pudding.

Key ingredient notes and substitutions

Strawberries

Strawberries are the backbone here, so whatever form you use, make sure they taste good.

We usually go for frozen strawberries because they're super convenient, always ripe, and help make the lassi extra thick and cold - no ice needed.

If you've got fresh strawberries, they're fab when in season. Just chill them a little first for a better texture.

You can also use strawberry purée (handy if you're making a big batch) or even canned strawberries in a pinch.

If using canned, just give them a rinse first to get rid of any syrupy goo, or you'll end up with extra sweetness and a slightly odd texture.

Greek Yoghurt

This is what gives lassi its iconic texture and slight tang.

We go for full-fat Greek yoghurt for its body and richness. Plain full-fat yoghurt works too, or you can use Skyr or labneh (you may want to add a little more milk then).

Dairy-free? Try coconut yoghurt or almond yoghurt. They're a little thinner, but still tasty.

Milk

Milk loosens the lassi just enough to make it sippable, while still keeping it creamy.

The amount in the recipe is flexible. Start with less for a thick lassi, or add more if you prefer it lighter and more drinkable.

We use whole milk for richness, but semi-skimmed, plant-based, or even evaporated milk work too. Coconut milk adds a tropical note.

Double Cream

Lassis traditionally don't include cream, but that's exactly what sets this one apart. It's extra creamy, extra lush, extra everything.

If you'd prefer something lighter, swap in single cream, more milk, or leave it out altogether (and add more yoghurt and milk). It won't be quite as decadent, but still delicious.

Sugar

Strawberries can be sweet or slightly sour, depending on the season and how ripe they are. Sugar just rounds everything out.

You can use honey, maple syrup, agave, or a sugar substitute, whatever you like best. Start with a little, then taste, and adjust.

How to make strawberry lassi: Step-by-step

It can't be simpler!

1. If you're using frozen strawberries, let them sit at room temp for about 30 minutes first, it's just kinder on your blender.

2. Add everything to the blender except all the milk and all the sugar. Start with just half of each to control the texture and sweetness.

3. Blitz until smooth and creamy. Taste, then adjust the sweetness or add more milk if needed. Blend again.

4. Pour into chilled glasses, pop in a straw, and enjoy straight away.

Other variations

• Want a bolder strawberry flavour? Add a splash of strawberry syrup or a tiny drop of strawberry essence.
• Swap the strawberries for mango to make a tropical mango lassi, easily the most beloved lassi variation around the world.
• A pinch of ground cardamom adds warmth and depth.
• For something more delicate, try a drop of rose water or rose syrup.
• Garnish with a fresh mint leaf or perch a strawberry on the rim for a simple but pretty finish.
• Add a few chopped pistachios on top for crunch and colour.

Storing leftovers

Lassi is best enjoyed fresh, when it's at its creamiest and most vibrant.

That said, if you have any leftovers, you can store them in the fridge in a sealed jar or bottle for up to 1 day.

Just give it a good shake or stir before serving, as it may separate slightly.

After a day, the texture can start to change and it may lose some of its fresh flavour, so sip sooner rather than later if you can.