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In a small saucepan over medium heat, cook strawberries, maple syrup, and a pinch of salt for 5–7 minutes until soft. Mash with a fork and let cool. If using hyaluronic acid, stir it in now.
Spoon the coconut cream and strawberry glaze onto the inner sides of your glass to create the glazed look. Place in the freezer for 3–5 minutes to set.
Add almond milk to your high-speed blender first. Add frozen strawberries, banana, avocado, dates, collagen powder, and sea moss gel. Blend on high for 45–60 seconds until completely smooth and creamy.
Pour the blended smoothie slowly into the prepared glass. Serve immediately for best texture and flavor.