Strawberry Shortcake Frappuccino {Starbucks Copycat}
This Starbucks Strawberry Shortcake Frappuccino copycat recipe is made with real strawberry puree and cake-like cinnamon dolce sweetness. It's a limited-edition drink, but is easy to make at home all year round!
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Makes: 1 drink
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Ingredients
- 1 cup (8 oz) whole milk
- ¼ cup (2 oz) strawberry puree plus more for cup (store-bought or with recipe below)
- 2 Tbsp (1 oz) cinnamon dolce syrup (store-bought or with recipe below)
- ¼ teaspoon xanthan gum (can substitute with cornstarch, but use a little bit more)
- 1 cup ice
- Whipped cream for topping
- Toffee bits for topping
Strawberry Puree
- 1 ½ cups chopped strawberries (about 8-10 large berries)
- ¼ cup granulated sugar
- 2 Tbsp + ½ tsp water divided
- ¼ teaspoon cornstarch
- 1 teaspoon lemon juice
- Pinch salt
Cinnamon Dolce Syrup
- 1 cup water
- ½ cup packed brown sugar (can use light or dark)
- ½ cup granulated sugar
- 2 cinnamon sticks
- ½ teaspoon vanilla extract
Instructions
- Line inside of cup with a little strawberry puree.
- Add milk, ¼ cup strawberry puree, cinnamon dolce syrup syrup, xanthan gum, and ice to a blender and process until smooth and frothy.
- Pour into cup and top with whipped cream and toffee bits.
Strawberry Puree
- Put chopped strawberries, sugar, and 2 tablespoon water to a small saucepan over medium heat.
- Cook for 7-9 minutes, stirring occasionally, until strawberries are very soft and the liquid is bright red and glossy. The consistency should be loose and saucy; not jammy.
- In a small bowl, stir ¼ teaspoon cornstarch with the remaining ½ teaspoon water until completely smooth.
- Once the strawberries are softened, stir the cornstarch slurry into the mixture and let it gently simmer for about a minute, until just slightly thickened. Avoid boiling or cooking too long as mixture may get gummy.
- Remove from heat and stir in the lemon juice and pinch of salt.
- Let puree cool slightly, then blend until completely smooth using either a blender, handheld immersion blender, or food processor.
- Strain mixture through a fine-mesh sieve, pressing firmly with a wooden spoon to extract as much puree as possible.
- Store strawberry puree in an airtight container in fridge and let cool completely before using. Purée should stay fresh for about 5 days when stored properly.
Cinnamon Dolce Syrup
- Put water, both kinds of sugar, and cinnamon sticks in a medium-size saucepan and bring mixture to a boil.
- Once boiling, lower heat and let mixture simmer for about 10 minutes, until syrup has thickened (note that it will continue to thicken as it cools).
- Remove from heat and stir in vanilla extract. Strain cinnamon sticks out of syrup and pour into a heat-proof bowl or mason jar. Place bowl or jar in fridge to cool completely before using. It should keep fresh for about a month when stored properly.
Notes
- For the cinnamon dolce syrup, you can replace the cinnamon sticks with 2 teaspoon ground cinnamon, but note that it won't likely dissolve completely into the syrup, which could result in syrup that's a bit grainy. I recommend shaking the jar really well before using the syrup.
- See this post for more information on Starbucks Strawberry Puree.
- See this post for more information on Cinnamon Dolce Syrup.
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