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In a small saucepan over medium heat, combine 1 cup strawberries, maple syrup, and a pinch of sea salt. Cook for 5 to 7 minutes, mashing with a fork until thick and jammy. Remove from heat and cool completely. Stir in hyaluronic acid liquid if using.
Spoon the cooled strawberry glaze around the inside of a clear glass. Add coconut cream in contrast swirls along the sides. Place the prepared glass in the freezer for 5 minutes to set.
Add frozen strawberries, frozen banana, avocado, pitted dates, collagen powder, sea moss gel, and almond milk to a high-speed blender. Blend on high for 45 to 60 seconds until completely smooth and creamy.
Remove the prepared glass from the freezer. Pour the blended smoothie slowly down the center of the glass. Serve immediately and enjoy.