The global demand for plant-based dairy milk alternatives (PBDMAs) has risen steadily in recent years, driven by increasing consumer interest in health, sustainability, and dietary diversity. Simultaneously, the smoothie market has experienced consistent growth, with fruit-based smoothies incorporating PBDMAs becoming more prominent in contemporary diets. Despite their popularity, limited comparative research exists on the physicochemical characteristics of smoothies made with PBDMAs versus traditional dairy milk. This study investigates the physicochemical properties of strawberry smoothies prepared with dairy milk and PBDMAs. Thirteen formulations were analyzed: three with dairy milk (full cream, skim, and light), nine with different PBDMAs, and one with water as a dairy milk-free and PBDMA-free control. The pH values ranged from 3.81 (coconut milk smoothie) to 5.08 (soy milk smoothie), while total soluble solids (TSS) varied from 3.13 °Bx (control) to 10.13 °Bx (oat milk smoothie). Titratable acidity (TA) was close to zero, indicating an almost complete neutralisation of the characteristic acidity of strawberries. Colour analysis revealed a general decrease in lightness (L*) and an increase in redness (a*) across all samples. These findings highlight significant variations in the physicochemical properties of strawberry smoothies depending on whether dairy milk or PBDMAs were used as the base. Further research is needed to assess how these differences influence nutritional quality and consumer acceptance.