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 an absolutely must-try for the summer season!

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 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 the 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.

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.

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.

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 the 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.

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

Pour the coffee or cream base over it.

Top with more whipped cream and 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?

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More Summer Drinks

📖 Recipe