Description
A creamy and refreshing homemade Strawberry Cream Frappuccino featuring a luscious strawberry syrup, blended frozen strawberries, Greek yogurt, and a fluffy vanilla whipped cream topping. Perfect for a sweet treat that rivals your favorite coffee shop drink without the coffee.
Ingredients
Scale
Strawberry Syrup
- 1 cup (150 g) frozen strawberries, thawed
- â…“ cup (67 g) granulated sugar
- ¼ cup (60 ml) water
Frappuccino
- 1 cup (150 g) frozen strawberries
- 1 cup (240 ml) whole milk
- ½ cup (120 g) Greek yogurt
- 1 tablespoon (12 g) granulated sugar
- 1 ½ tablespoons (12 g) milk powder
- ¼ teaspoon (1.25 ml) vanilla extract
- 1 cup (240 g) ice cubes
Vanilla Whipped Cream
- ½ cup (120 ml) heavy cream
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Prepare the Strawberry Syrup: Blend the thawed strawberries with ⅓ cup of sugar and ¼ cup of water in a saucepan. Heat over medium heat until the mixture simmers and thickens into a syrup. Stir occasionally to prevent burning, then remove from heat and let cool.
- Make the Vanilla Whipped Cream: In a mixing bowl, combine the heavy cream and 1 teaspoon of vanilla extract. Beat with a mixer on medium speed until medium peaks form that hold shape but remain soft.
- Blend the Frappuccino: In a blender, add whole milk, Greek yogurt, 1 tablespoon sugar, milk powder, ¼ teaspoon vanilla extract, frozen strawberries, and ice cubes. Blend on high for one minute or until smooth and creamy without ice chunks.
- Assemble the Drink: Pour the frappuccino mixture into a glass and drizzle generously with the cooled strawberry syrup for added flavor and color.
- Top with Whipped Cream: Spoon the freshly whipped vanilla cream over the frappuccino to create a fluffy, rich topping that complements the strawberry base.
- Serve Immediately: Serve the drink right away with a straw to enjoy the optimal coldness and fresh taste.
Notes
- Use frozen strawberries for the frappuccino to achieve the ideal icy texture.
- The strawberry syrup can be made ahead and refrigerated, but warm it slightly before drizzling if too thick.
- For a lighter version, substitute whole milk with low-fat milk and use less sugar in the syrup.
- The whipped cream peaks should be medium for optimal texture; avoid overbeating.
