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In a small saucepan, set over medium heat, add the strawberries, maple syrup, pinch of salt and splash of water. Cook until the strawberries have softened. Mash with a fork and transfer to a bowl to cool. When cool, mix in the hylaronic acid.
In a blender, add the frozen strawberries, banana, avocado, scoop of collagen, almond milk, date and sea moss gel. Pulse until very smooth. Feel free to add more milk if needed.
In the serving glass, add coconut cream on the sides of the inside of the glass. Pour a scoop or two of the strawberry syrup. Pour the smoothie in the glass and serve!