This creamy, strawberry-packed frappuccino is the ultimate summer sipper – blending vanilla ice cream, fresh strawberries, and frosty ice into pure bliss. It’s sweet, refreshing, and ridiculously easy to whip up in minutes!
Dish Story
Picture this: sweltering heat in Jozi, queues snaking around Starbucks, and someone thinking, ‘There’s gotta be a better way!’ That spark of genius led to this copycat marvel. Born from a craving to dodge overpriced coffee runs, it evolved into a family favorite where fresh strawberries steal the spotlight – because why skimp when you can indulge?
What you’ll need.
You’ll love this!!
Your Questions Answered!
Can I use frozen strawberries?
Absolutely! Thaw them slightly before blending – they make the drink extra thick and cold.
How do I make this dairy-free?
Easy! Use oat milk and dairy-free vanilla ice cream. Top with coconut whipped cream for total plant-based goodness.
What if I don’t have shortbread cookies?
No stress! Graham crackers or vanilla wafers work just as well for that crunchy finish.
Is this the same as the Starbucks secret menu?
Inspired by it, but honestly? This homemade version packs more flavor and fresh berries. Chef’s kiss!
Hey loves! My Homemade Strawberry Shortcake Frappuccino – It’s Giving Major Coffee Shop Vibes Without the Price Tag!
Ingredients
For the Frappuccino Base
- 1 cup milk (whole for extra creaminess, or 2% if you’re watching calories)
- ¼ cup fresh strawberry puree (blitz those juicy berries!)
- ¼ cup vanilla ice cream (the secret weapon for that perfect texture)
- ¼ cup ice cubes (keeps it frosty without watering it down)
- 1 tablespoon sugar (adjust to your sweet tooth)
- ¼ teaspoon vanilla extract (for that warm, cozy depth)
For Topping
- Whipped cream (go big or go home!)
- Fresh strawberries, sliced (for that Insta-worthy finish)
- Crumbled shortbread cookies (optional but oh-so-worth it)
Instructions
- First up, make that strawberry puree: blend about ½ cup of fresh strawberries until smooth. Strain it if you’re fancy and hate seeds!
- Grab your blender and toss in the milk, strawberry puree, vanilla ice cream, ice cubes, sugar, and vanilla extract. Blend it all on high until it’s silky smooth – no icy chunks allowed!
- Check the consistency: if it’s too thick, splash in a bit more milk; too thin? Add a few extra ice cubes or another scoop of ice cream. Blend again until it’s just right!
- Pour your gorgeous pink blend into a tall glass – clear is best to show off those layers. Top it generously with a fluffy cloud of whipped cream.
- Arrange those fresh strawberry slices on top like a crown. Sprinkle with crumbled shortbread cookies for that authentic strawberry shortcake crunch.
- Pop in a straw and serve it immediately while it’s icy cold and utterly irresistible!