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    Milk and Pop » Recipes » Coffees and Lattes

    Starbucks Strawberry Funnel Cake Frappuccino

    Published: May 12, 2021 · Modified: May 18, 2023 by Tatiana Kamakura · 3 Comments · This post may contain affiliate links

    Jump to Recipe Jump to Video Pin it Share

    Starbucks Strawberry Funnel Cake Frappuccino will make you feel you’re at a Carnival! Made with strawberry puree, lots of whipped cream and sugar funnel cake crumbs, this frappe is an absolutely must-try for the summer season!

    Both versions of this Frappuccino, with colorful reusable straws.

    I’ll teach you all the steps to make a funnel cake Frappuccino better than the one you’ll get at Starbucks. Sugar funnel cake crumbs are optional, but very much recommended.

    If you this summer and strawberry are the perfect match, you should definitely try this Strawberry Creme Frappuccino. Looking for a more traditional frape? Try my No Ice Cream Vanilla Bean Frappuccino.

    Jump to:
    • 🍓Ingredients
    • 🥄How to make sugar funnel cake crumbs
    • 🍓How to make strawberry puree
    • 🥄How to make funnel cake syrup
    • 🧋How to make this Frappuccino
    • 🍓Storing
    • 🫗More Summer Drinks
    • 📖 Recipe

    🍓Ingredients

    Strawberries. Both fresh and frozen are good for this recipe. If using fresh, wash well and remove stems.

    Lemon juice. It serves to enhance the strawberry taste when making the strawberry puree. You can substitute for lime juice.

    Coffee. Used for the coffee base. You can use espresso, cold brew or a strong brewed coffee.

    When making it with instant coffee powder: choose a brand you trust and like, so you don’t get odd instant coffee flavors.

    Sugar. Use granulated or caster white sugar.

    Milk. Both dairy and plant-based milk work for the recipe.

    If using a vegan milk, almond and cashew work better for this recipe. Oat milk might be a bit overpowering in flavor.

    Butter. Use unsalted butter. Vegan butter works for vegan funnel cake crumbs.

    Whipped cream. You can use homemade or store-bough whipped cream.

    🥄How to make sugar funnel cake crumbs

    The technique I use for this is pretty much the same I use for homemade pearl sugar, but with different ingredients.

    Sugar Funnel Cake Sprinkle ingredients, mixed.

    We’ll need sugar, vanilla extract, cinnamon powder, melted butter and all-purpose flour. If you’re going for a vegan version, use vegan butter, melted.

    • Mix all ingredients.
    • In a pan, over medium-high heat, cook the mixture for 2 minutes. Toss a few times, being careful not to burn the sugar, or let it melt. Watch the video for a better visual explanation.
    • After 2 minutes it will start to form small clumps. Turn heat to low and cook for 6 minutes more, stirring every minute to prevent sugar from sticking to the pan. It will look drier and firmer after 6 minutes.
    • Let it cool over a baking sheet.

    It smells just like funnel cake. Store inside the fridge after cooled, in an airtight container. It keeps for about 3 months if stored correctly.

    Sprinkles cooling in a baking sheet.

    🍓How to make strawberry puree

    • Blend ingredients. Blend strawberries with sugar, vanilla and lemon juice.

    We’re using lemon juice to add a tangy flavor to this frappe. It helps to balance the sweet and improves the final taste.

    • Simmer for 5 minutes over medium-high heat. That helps the puree to thicken and dissolves all the sugar.
    • Let it cool for 30 minutes before using. Store leftovers in a jar or container with a lid, inside the fridge. It keeps for up to 3 weeks.
    Strawberry puree pouring over whipped cream.

    🥄How to make funnel cake syrup

    Starbucks funnel cake syrup is similar to pancake syrup. I missed the caramel taste as much as I wanted some cinnamon hints in my Frappuccino, so I'm making some improvements.

    For this funnel cake syrup, I’m using caramel and cinnamon.

    Don't want to make it from scratch? Mix caramel (2 tablespoons) and cinnamon (1 tablespoon) syrup for an easy funnel cake syrup. Or just use pancake syrup.

    Making from scratch:

    • Heat 1 ¼ cup of water with 1 cinnamon stick and ⅛ teaspoon of salt. Let it boil for 5 minutes. Remove cinnamon stick.
    • In a saucepan, heat 1 cup of granulated sugar over medium-high heat until it begins to melt. Stir to check if the sugar is not burning.
    • When the sugar browns, add the cinnamon boiling water carefully, stirring quickly. Turn heat to low and keep stirring for 30 seconds more until homogeneous. Careful for the sugar not to burn.
    • Remove from heat and let it cool before storing.

    🧋How to make this Frappuccino

    Start with the base:

    • For the coffee-base, we’re blending coffee, milk, funnel cake syrup and ice together, until it gets smooth and well-blended. One minute should be enough. Make sure your blender can handle well ice.
    • For the cream-base, we’re blending milk, funnel cake syrup and ice together, until it gets smooth and well-blended. One minute should be enough. Make sure your blender can handle well ice.

    A trick to get a smoother base is to add a bit of xanthan gum in your drink. It makes your drink smoother, specially if your blender has trouble crushing ice cubes into tiny little crystals.

    Spoon stirring whipped cream at the bottom of a tall glass.

    Step 01. Add whipped cream to the bottom of the cup, then top it with strawberry puree.

    Adding the coffee base to this recipe.

    Step 02. Pour the coffee or cream base over it.

    Whipped cream on top of frappuccino.

    Step 03. Top with more whipped cream and more strawberry puree.

    Hand holding pink straw.

    Step 04. Sprinkle the funnel cake crumbs if you’re using it. Serve right away!

    🍓Storing

    Don’t make this Frappuccino ahead: enjoy it fresh!

    What you can and should make ahead are crumbs, puree and syrup.

    • Sugar Funnel Cake Crumbs: store in an airtight container, inside the fridge. It keeps for up to 3 weeks.
    • Strawberry Puree: store in an airtight container inside the fridge. It’s good from 5 to 7 days after made.
    • Funnel Cake Syrup: store in an airtight container inside the fridge. It keeps for up to 3 months.

    Ready to make it?

    Hand holding frappuccino.

    🫗More Summer Drinks

    • Chocolate Cream Cold Brew with chocolates around the glass.
      Chocolate Cream Cold Brew (Starbucks Copycat)
    • Iced Brown Sugar Oatmilk Shaken Espresso served in a mason jar.
      Iced Brown Sugar Oatmilk Shaken Espresso Recipe
    • Two glasses of iced pineapple matcha drink.
      Iced Pineapple Matcha Drink (Starbucks Recipe)
    • Iced Chocolate Almondmilk Shaken Espresso Recipe

    If you tried this Chocolate Cream Cold Brew Recipe, please leave a 🌟 star rating and let me know how it goes in the comments below!

    📖 Recipe

    Cream and coffee versions of strawberry funnel cake frappuccino.

    Starbucks Strawberry Funnel Cake Frappuccino

    Tatiana Kamakura
    Starbucks Strawberry Funnel Cake Frappuccino will make you feel you’re at a Carnival! Made with strawberry puree, lots of whipped cream and sugar funnel cake sprinkles, this frappe is one you NEED to try this summer!
    5 from 16 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Coffees and Lattes
    Cuisine American
    Servings 1 serving
    Calories 358 kcal
    Prevent your screen from going dark

    Ingredients
      

    Sugar Funnel Cake Sprinkles

    • ¾ cup sugar
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • 1 tablespoon butter melted
    • 1 teaspoon vanilla extract
    • 3 tablespoon all-purpose flour

    Strawberry Puree

    • 8 medium strawberries washed and stem removed
    • 2 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • ⅓ cup granulated sugar

    Funnel Cake Syrup (check notes for version made with store-bought syrup)

    • 1 cup sugar
    • 1 small cinnamon stick
    • ⅛ teaspoon salt
    • 1 ¼ cup water

    Starbucks Strawberry Funnel Cake Frappuccino

    • 3 tablespoon funnel cake syrup
    • ¼ cup milk
    • ¼ cup coffee double espresso, strong brewed or cold brew coffee
    • 1 cup ice cubes
    • strawberry puree
    • whipped cream
    • funnel cake sprinkles

    Instructions
     

    • For the sugar funnel cake sprinkles, mix sugar, cinnamon, salt, melted butter, vanilla extract and all-purpose flour.
    • In a pan, over medium-high heat, cook the mixture for 2 minutes. Toss a few times, being careful not to burn the sugar, or let it melt. Watch the video for a better visual explanation.
    • After 2 minutes it will start to form small clumps. Turn heat to low and cook for 6 minutes more, stirring every minute to prevent sugar from sticking to the pan. It will look drier and firmer after 6 minutes.
    • Let it cool over a baking sheet.
    • For the strawberry puree, blend strawberries with sugar, vanilla and lemon juice.
    • Simmer for 5 minutes over medium-high heat.
    • Let it cool for 30 minutes before using.
    • For the funnel cake syrup, heat 1 ¼ cup of water with 1 cinnamon stick and ⅛ teaspoon of salt. Let it boil for 5 minutes. Remove cinnamon stick.
    • In a saucepan, heat 1 cup of granulated sugar over medium-high heat until it begins to melt. Stir to check if the sugar is not burning.
    • When the sugar starts to brown, add the cinnamon boiling water carefully, stirring quickly. Turn heat to low and keep stirring for 30 seconds more, until homogeneous. Careful for the sugar not to burn.
    • Remove from heat and let it cool before storing.
    • With all ingredients ready, let’s start the base. Check notes to get the recipe for the cream base. Blend coffee, milk, funnel cake syrup and ice until smooth.
    • Add whipped cream to the bottom of the cup and top it with strawberry puree.
    • Pour the base over it, topping with more whipped cream and strawberry puree.
    • Sprinkle the funnel cake sugar. Serve right away!

    Video

    Notes

    Funnel Cake Syrup: you can make an easy version by mixing store-bough caramel and cinnamon syrups. 2 tablespoons of caramel and 1 tablespoon of cinnamon are enough for 1 serving.
    Cream base version: blend 3 tablespoon funnel cake syrup, ½ cup milk and 1 cup ice cubes for base.
    Hacks for a thicker frappuccino base:
    • Substitute all milk for Greek yogurt (unflavored and unsweetened) in the coffee base, and ¼ cup of milk in the cream base; or
    • Add ⅓ teaspoon of xanthan gum.
    Storing
    Sugar Funnel Cake Sprinkle Sugar: store in an airtight container, inside the fridge. It keeps for up to 3 weeks.
    Strawberry Puree: store in an airtight container, inside the fridge. It’s good from 5 to 7 days after made.
    Funnel Cake Syrup: store in an airtight container, inside the fridge. It keeps for up to 3 months.

    Nutrition

    Serving: 1gCalories: 358kcalCarbohydrates: 76gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 25mgSodium: 175mgSugar: 37g
    Tried this recipe?Let us know how it was!

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    • Small matcha ice cubes.
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      Dirty Matcha Coffee Latte
    • 2 bottles of iced matcha latte.
      Starbucks Iced Matcha Latte
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    Reader Interactions

    Comments

    1. jarrell jenkins

      May 26, 2022 at 1:16 pm

      5 stars
      its soooooooo delicious

      Reply
    2. liz

      May 15, 2021 at 11:09 am

      OH MY GOD THANK YOU SO MUCH i was at starbucks yesterday getting my guy an espresso and i saw this on the menu and ended up having a fairly in-depth conversation with a box about their sanitation procedures and risks of cross-contamination with nuts, and was so sad when we came to the conclusion that there was just too much risk, so i couldn't get it 🙁 but now i can make it at home! yayayayayay!

      Reply
      • Milk and Pop

        May 17, 2021 at 8:46 am

        Hi Liz! I'm so glad I could help you! Hope you like it as much as I did 😉
        Cheers!

        Reply
    5 from 16 votes (15 ratings without comment)

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    Hi, I'm Tati! Here at Milk and Pop, I’m all about making sourdough simple, doable, and fun. Whether you’re just getting started or trying to bake more consistently, I’ll help you fit sourdough into your real life, one loaf at a time.

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