CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian


  • 1 pound strawberries, hulled, halved

  • 3 tablespoons raw sugar

  • Kosher salt

  • 1 frozen banana

  • 1/2 cup buttermilk

  • 3 tablespoons tahini

  • Crushed toasted sesame seeds (for serving; optional)


  • Preheat oven to 400°. Toss strawberries with sugar and a pinch of salt on a parchment-lined rimmed baking sheet. Let sit, tossing occasionally, until sugar dissolves, about 5 minutes. Roast, tossing halfway through, until strawberries are soft and release their juices, 20–25 minutes. Let cool.

  • Transfer three-quarters of strawberries to a blender. Add banana, buttermilk, tahini, and 1 cup ice; blend until smooth. Using a metal spoon, smash remaining strawberries to a jammy consistency.

  • Divide smoothies and strawberries among glasses and top with sesame seeds, if using.