Starbucks Strawberry Funnel Cake Frappuccino

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 one you NEED to try this summer!

To me, frappes are dessert in a cup. This one is no different: both coffee or cream-base versions are delicious, refreshing and super easy to drink. The strawberry puree makes this drink ASAP: as summer as possible!

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!

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 puree. You can substitute for lime juice.

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

Sugar. I use granulated sugar for the crumbs and syrup, if you’re making the last one homemade.

Coffee. Used for the coffee base. You can use espresso, cold brew or a strong brewed coffee. You can even make it with instant coffee powder: if doing so, choose a brand you trust so you don’t get odd instant coffee flavors.

Milk. Both dairy and plant-based milk work for the recipe. If using a vegan milk, I would choose almond or cashew, as oat milk might be a bit overpowering in flavor.

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.

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 like funnel cake, really!

Because I’m using butter for these crumbs, I’m not comfortable with leaving it sitting in the counter. So I recommend storing inside the fridge after cooled.

It’s important to store in an airtight container when using the fridge, specially when dealing with sugar.

If kept without a lid, or in a container that hasn’t a thigh lid on, the crumbs might absorb flavors of the surrounding ingredients, getting less tasty and acquiring an odd texture.

How to Make Strawberry Puree

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

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

• Simmer for 5 minutes over medium-high heat. That helps the puree to thicken a bit and dissolves all the sugar, making a more good looking and delicious puree.

• 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.

How to Make Funnel Cake Syrup

Starbucks funnel cake syrup tasted a bit too much like pancake syrup. I missed the caramel taste as much as I wanted some cinnamon hints in my frappuccino.

For this funnel cake syrup, I’m using both caramel and cinnamon. You can make an easy version by mixing store-bough caramel and cinnamon syrups: 2 tablespoons of caramel and 1 of cinnamon are enough for 1 serving.

You can also make your own syrup. I have to warn you: it can be tricky if you never handled caramel before.

• 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 Frappe

Make 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 hack to get a smoother base is to add a bit of xanthan gum in your drink. I rarely do it, but it might make your drink smoother, specially if your blender has trouble crushing ice cubes into tiny little crystals. ⅓ teaspoon does the trick.

Another is to substitute the milk for Greek yogurt. Check notes below for more information.

Add whipped cream to the bottom of the cup.

Top it with strawberry puree.

Pour the coffee or cream base over it.

Top with more whipped cream.

And pour over it more strawberry puree.

Sprinkle the funnel cake crumbs if you’re using it.

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? Happy Summer!

More Summer Drinks

Matcha Frappuccino
Strawberry Frappuccino
Vanilla Frappuccino
Oatmilk Shaken Expresso