Starbucks Strawberry Funnel Cake Frappuccino brings the carnival to your glass. Made with bright strawberry puree, a generous cloud of whipped cream and optional sugar funnel cake crumbs, this Frappuccino is a summer must-try.
This recipe walks you through each step to make a strawberry funnel cake Frappuccino that’s even better than the one from the coffee chain. The funnel cake crumbs are optional but highly recommended for texture and flavor.
🍓 Ingredients
Strawberries. Fresh or frozen both work. If using fresh, wash and remove stems.
Lemon juice. Adds brightness to the strawberry puree; lime juice can be substituted.
Coffee. Use espresso, cold brew or a strong brewed coffee for the coffee-based version.
If using instant coffee powder, choose a brand you like to avoid off flavors.
Sugar. Granulated or caster sugar.
Milk. Dairy or plant-based milk both work. Almond or cashew milk pair particularly well; oat milk can taste stronger.
Butter. Unsalted butter for the crumbs; use melted vegan butter for a vegan version.
Whipped cream. Homemade or store-bought as preferred.
🥄 How to make sugar funnel cake crumbs
The method is similar to making pearl sugar but uses simple pantry ingredients. You’ll need sugar, vanilla extract, cinnamon powder, melted butter and all-purpose flour. For a vegan crumb use melted vegan butter.
- Combine sugar, cinnamon, salt, melted butter, vanilla and flour until evenly mixed.
- Cook the mixture in a pan over medium-high heat for 2 minutes, tossing occasionally. Watch carefully so the sugar doesn’t burn.
- Reduce heat to low. Continue cooking for about 6 more minutes, stirring every minute. Small clumps will form and the mixture will dry and firm up.
- Spread onto a baking sheet and let cool. Once cool, store in an airtight container in the fridge—crumbs keep up to about 3 months when stored properly.
🍓 How to make strawberry puree
- Blend. Combine strawberries, sugar, vanilla and lemon juice in a blender and puree until smooth.
- Simmer. Heat the puree over medium-high heat for about 5 minutes to dissolve sugar and slightly thicken.
- Cool. Let the puree cool for at least 30 minutes before using. Store leftovers in a sealed container in the refrigerator for up to 3 weeks.
🥄 How to make funnel cake syrup
The funnel cake syrup is similar to a pancake or caramel syrup with a cinnamon note. If you prefer convenience, mix store-bought caramel syrup with a touch of cinnamon syrup (about 2 tablespoons caramel and 1 tablespoon cinnamon per serving) or use pancake syrup.
To make syrup from scratch:
- Bring 1 1/4 cups water, 1 small cinnamon stick and 1/8 teaspoon salt to a boil for 5 minutes. Remove the cinnamon stick.
- In a separate saucepan, heat 1 cup granulated sugar over medium-high heat until it starts to melt and brown. Stir carefully to avoid burning.
- Carefully add the hot cinnamon water to the browned sugar while stirring quickly. Lower heat and stir for about 30 seconds until smooth and combined.
- Remove from heat and let cool before storing in an airtight container in the refrigerator.
🧋 How to make this Frappuccino
Prepare the base first:
- Coffee base: blend 1/4 cup coffee (espresso, strong brewed or cold brew), 1/4 cup milk, 3 tablespoons funnel cake syrup and 1 cup ice until smooth. Adjust ice and liquid to reach your desired thickness.
- Cream base (optional): blend 3 tablespoons funnel cake syrup, 1/2 cup milk and 1 cup ice until smooth.
If your blender struggles with ice, a pinch (about 1/3 teaspoon) of xanthan gum helps produce a smoother, creamier texture.
Assembly:
- Add a dollop of whipped cream to the bottom of your serving cup, then spoon in some strawberry puree.
- Pour the blended coffee or cream base over the puree.
- Top with more whipped cream and another spoonful of strawberry puree.
- Finish with a sprinkle of funnel cake crumbs if using. Serve immediately.
🍓 Storing
This Frappuccino is best enjoyed fresh and should not be made ahead. However, the components can be prepared in advance.
Make the crumbs, puree and syrup ahead of time for faster assembly when you’re ready to serve.
- Sugar funnel cake crumbs: Store in an airtight container in the fridge for up to 3 weeks.
- Strawberry puree: Keep sealed in the fridge for 5–7 days.
- Funnel cake syrup: Store in the fridge in an airtight container for up to 3 months.
🫗 More Summer Drinks
Chocolate Cream Cold Brew (Starbucks Copycat)-
Iced Brown Sugar Oatmilk Shaken Espresso
-
Iced Pineapple Matcha Drink
-
Iced Chocolate Almondmilk Shaken Espresso
📖 Recipe
Starbucks Strawberry Funnel Cake Frappuccino
Ingredients
Sugar Funnel Cake Sprinkles
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 3 tbsp all-purpose flour
Strawberry Puree
- 8 medium strawberries, washed and stemmed
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/3 cup granulated sugar
Funnel Cake Syrup
- 1 cup sugar
- 1 small cinnamon stick
- 1/8 tsp salt
- 1 1/4 cup water
Frappuccino
- 3 tbsp funnel cake syrup
- 1/4 cup milk
- 1/4 cup coffee (double espresso, strong brewed or cold brew)
- 1 cup ice cubes
- Strawberry puree
- Whipped cream
- Funnel cake sprinkles (optional)
Instructions
- For the sprinkles, mix sugar, cinnamon, salt, melted butter, vanilla and flour. Cook over medium-high heat for 2 minutes, tossing frequently.
- Lower heat and cook 6 more minutes, stirring every minute until small clumps form and the mixture firms. Spread on a baking sheet to cool.
- For the puree, blend strawberries with sugar, vanilla and lemon juice. Simmer for 5 minutes, then cool for 30 minutes before using.
- For the syrup, boil water with a cinnamon stick and salt for 5 minutes, remove the stick. Brown the sugar in a saucepan, then carefully add the hot cinnamon water and stir until smooth. Cool before storing.
- Make the coffee base by blending coffee, milk, funnel cake syrup and ice until smooth.
- Assemble: place whipped cream in the bottom of the cup, add strawberry puree, pour the blended base on top, then finish with whipped cream, more puree and funnel cake sprinkles. Serve immediately.
Notes
Funnel Cake Syrup: For a shortcut use 2 tbsp caramel syrup plus 1 tbsp cinnamon syrup per serving, or plain pancake syrup.
Cream base option: Blend 3 tbsp funnel cake syrup, 1/2 cup milk and 1 cup ice for a creamier base.
Thicker base hacks: Replace milk with plain Greek yogurt (use less milk in the cream base), or add 1/3 tsp xanthan gum to the blender.
Storage
- Sugar funnel cake sprinkles: airtight container in the fridge, up to 3 weeks.
- Strawberry puree: airtight container in the fridge, 5–7 days.
- Funnel cake syrup: airtight container in the fridge, up to 3 months.