In this post, we are going to learn how to make Strawberry Funnel Cake Frappuccinos. You can easily do it by following some simple and easy steps.
For the longest time, I’ve been dreaming of making a strawberry flavored funnel cake frappuccino at home. Finally, I had a chance to do it. It doesn’t have the same consistency as Starbucks but it was still great!
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!
WATCH HOW TO MAKE IT
Starbucks Strawberry Funnel Cake FrappuccinoPlay Video
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!
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 sprinkles, this frappe is one you NEED to try this summer!
Prep Time5 minutes
Total Time5 minutes
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
- about 8 medium strawberries (200g), 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!
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.
STRAWBERRY FUNNEL CAKE FRAPPUCCINO COPYCAT
Funnel-cake flavored syrup blended with coffee, milk, and ice, layered with strawberry puree and whipped topping makes the perfect frozen Summertime drink!
Whenever Starbucks has a new drink featured on their menu I have to go out and try it like this Strawberry Funnel Cake Frappuccino. This drink might cost you 40 smart points or 410 calories, but just being able to try it once is worth it! After you try it, you can figure out ways to make it at home without it being so many calories. I don’t like my coffee super sweet and frappuccinos are fun to have every now and then. Especially in the Summertime when it starts getting hot out!
INGREDIENTS FOR FRAPPUCCINO
Funnel Cake Syrup – This drink is loaded with lots of sugar and if you are trying to watch your sugar levels use sugar-free syrup and sugar-free strawberry sauce. Starbucks has their own funnel cake syrup and if you ask them at the counter you can buy a bottle of it. The closest thing on Amazon I found was Cupcake flavored syrup. When I tried the cake-flavored syrup from Torani, it was very similar to the funnel cake one at Starbucks. You can buy it here.
Strawberry Sauce – You can make your own strawberry sauce or just buy one at the store. I used Hershey’s Strawberry sauce that comes in a squeeze bottle.
HOW TO MAKE A STRAWBERRY FUNNEL CAKE FRAPPUCCINO
See and print the full recipe below.
- Add whipped topping to the bottom of a clear glass and then top with strawberry sauce.
- In a blender, add the espresso, cake syrup, milk, and ice. Blend until smooth and almost like a shake consistency. Pour the coffee/milk on top of the first layer you made in the cup.
- Top the drink with more whipped topping and strawberry sauce.
- Enjoy!
If you’ve tried this Strawberry Funnel Cake Frappuccino recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest.
strawberry funnel cake frappuccino copycat
- Yield: 1 1x
SCALE1x2x3x
INGREDIENTS
- 1 shot of brewed espresso
- 1/2 cup of milk (any kind)
- 2 tsps of cupcake or cake flavored syrup
- Whipped Topping from a can
- Strawberry Sauce
INSTRUCTIONS
- Add whipped topping to the bottom of a tall glass and then top with strawberry sauce.
- In a blender, add the espresso, syrup, milk, and ice. Blend until smooth and almost like a shake consistency. Pour the coffee/milk on top of the first layer you made in the cup.
- Top the drink with more whipped topping and strawberry sauce.
- Enjoy!
how to make starbucks strawberry funnel cake frappuccino recipe at home
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Bring the carnival to you with this summer fun-filled drink. A strawberry funnel cake in a cup blended with coffee, whole milk, and ice between layers of strawberry puree, whipped cream, and powdered sugar-coated funnel cake pieces.
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what’s in the starbucks strawberry funnel cake frappuccino?
Ice
Whole Milk
Coffee Frappuccino Syrup
Whipped Cream
Vanilla Syrup
Coffee
Strawberry Puree Sauce
Funnel Cake Syrup
Powdered Sugar Funnel Cake Pieces
what you’ll need to make the strawberry funnel cake frappuccino
Whole milk
Classic Frappe Base
Vanilla whipped cream
Instant espresso
Strawberry puree sauce
Butterscotch syrup
Cupcake syrup
how to make the starbucks strawberry funnel cake frappuccino?
Start with the classic frappe base, instant espresso, and whole milk in a blender, mixing until the powders are incorporated. Next, add in the ice with the butterscotch and cupcake syrups, pulse until the ice has broken down into the desired consistency. Finally, taste and adjust the strawberry funnel cake frappuccino by adding more syrup, ice, or milk if needed.
Once you’ve made your frappuccino, drizzle the strawberry puree around the inside of your glass; then, layer in whipped cream and your Starbucks funnel cake frappuccino into the cup.
whipped cream:
Make the vanilla-flavored whipped cream by hand, or purchase a reusable whipped cream canister off Amazon. Provided below is a basic recipe.
INGREDIENTS:
1 cup cold heavy whipping cream
1/4 cup simple syrup
INSTRUCTIONS FOR HAND WHIPPING:
Using a stand mixer with the whisk attachment, whip until firm peaks form. Use immediately.
funnel cake pieces?
I do not have these written in the instructions because I did not test this, yet. However, I think rice crispies tossed in powdered sugar would mimic the consistency of the original. If you try this, let me know if it worked in the comments.
How To Make Homemade Strawberry Jam
After making your first batch of homemade strawberry jam, you’ll never buy store bought again. It’s surprisingly easy and the flavor simply doesn’t compare.
I’ve heard stories from both my own grandmother and The Husband’s grandmother about preserving food in jars – or “putting up” homegrown fruits and vegetables from their gardens. Back then people had to preserve their own food. There was no 24-hour big box store selling canned green beans for $.88. There was no frozen foods section at the local general store.
You either found a way to preserve the bounty of your harvest or do without come winter. All the women would gather at someone’s house and get to work peeling, dicing, stewing, washing jars, and processing the finished products. They turned it into a social event.
Preserving Your Own Food Has Become A Dying Art
Somewhere along the way, the act of canning and preserving food in jars became a lost art. I can walk into my grocery store and buy a ripe tomato flown in from Florida in December (although it won’t taste nearly as good as a tomato from Smith County, MS, in June).
Until recently, I never would have considered canning my own food. I have two major grocery stores within 1.5 miles of my house. The aisles of both stores are lined with rows and rows of food in metal cans decorated with colorful paper wrappers.
But What Exactly Is In Your Food?
I’ve become a lot more curious about commercial-grade preservatives and what exactly is in my food. After a little research, I’ve concluded that just about EVERYTHING bought from a store has been treated with something to extend its shelf life. I know the FDA says its fine, but is it really?
Some store-bought fruit jams and jellies contain subpar fruit, artificial dyes, fillers (Like turnips! Yes, turnips!), and artificial preservatives. Buying organic is one route. But have you priced organic lately? I’m a mama that buys store brand whenever she can and a toddler that has recently discovered the goodness that is a peanut butter and jelly sandwich. I cannot afford a $10 jar of spreadable fruit.
The Advantages Of Making Your Own Fruit Jam
First, the quality and freshness of the fruit. I’ve turned making strawberry jam into an annual event. As soon as Louisiana strawberries arrive at the farmer’s market, I get to work.
Of course, you don’t have to use locally grown strawberries. You can use what’s available at your grocery store. You still have control over the quality.
Second, I know exactly what’s going into my fruit jam – strawberries, sugar, lemon juice, and pectin. No preservatives or turnip-fillers here.
Third, the flavor just doesn’t compare. Put my strawberry jam recipe against the leading store bought. It will blow the brand name out of the water.
Frozen Vs. Fresh Strawberries In Jam Making
Frozen strawberries can be used in place of fresh when making strawberry jam. Allow the berries to thaw beforehand. Add in any juice that has accumulated during the thawing process.
What Is Pectin?
Pectin is a soluble fiber used as a thickening agent. It occurs naturally in fruits and vegetables, but some produce contains more pectin that others. Strawberries do not naturally contain a lot of pectin, which is why many recipes will call for the addition of a commercial version – either liquid or powder. The two most common brands of pectin are Sure-Jell and Ball. I have used both interchangeably with great results.
There are some recipes out there that do not use the pectin. These recipes usually have to increase the amount of sugar in order to get the jam to set — I’ll explain why next — or include another fruit that contains a high amount of pectin, such as apples.
I’ll be honest, the jam you see here is not my first batch. I tried a few other recipes without pectin and ended up spooning the non-pectin jars over my ice cream.
The Role Sugar Plays In Getting The Jam To Set
Sugar does more than just sweeten things up. It works in conjunction with the pectin to help the fruit jam thicken up, or “set.” Sugar also preserves the color of the fruit and prevents the formation of mold or bacteria.
It is important to use the exact amount of sugar called for in a recipe. Using less might result in jam that doesn’t gel. Most experts recommend using white granulated sugar. However, you can substitute up to 1/4 cup of the amount of sugar called for with other sweeteners such as stevia, honey, molasses, or brown sugar.
How To Reduce The Amount Of Sugar In Homemade Jam
If you are really trying to make a conscious effort to reduce the amount of sugar in your homemade jam, low or no-sugar-needed pectin is the way to go. These pectins bind with calcium instead of sugar to form the gel. I’ve been able to reduce the amount of sugar called for by half with the same results. Ball and Sure-Jell both have low sugar pectin options.
You may also come across Pomona’s Universal Pectin. It also uses calcium to form the gel, but you have to add some acid, such as lemon juice, for the same results.
Why You Should Use Bottled Lemon Juice Instead Of Fresh In Jam Making
Lemon juice also plays an important role in jam making. It works with the pectin to increase its ability to gel. It also prohibits the formation of bacteria, which means your jam will last longer.
In just about all of my recipes, I recommend using fresh lemon juice instead of bottled. Homemade jam is the exception. Achieving the right amount of acidity in jam is crucial. Unfortunately, no two lemons have the same amount of acidity. It varies from fruit to fruit. Bottled lemon juice has a consistent acidity level and is recommended over fresh for making homemade jam.
How To Make Homemade Strawberry Jam
If you’ve ever wanted to test the waters with jam making, this easy strawberry jam recipe is a great way to get your feet wet. For this recipe, you will need three pints of strawberries. Wash your strawberries, remove the hull, then slice them up.
Place sliced strawberries in a 6-or-8-quart saucepan. I like to use a potato masher to crush the strawberries up. It just helps to break down the pieces and get things moving a little faster. You could also pulse the strawberries a few times in a food processor, just be careful if you do this so you don’t end up with puree.
Stir in 1/4 cup of bottled lemon juice. Gradually add three tablespoons of pectin and whisk until everything is combined.
Some recipes suggest adding a little butter to the jam. As the jam cooks, it will foam. This won’t hurt you and is completely edible. But is can make your jam look cloudy. The butter prevents the foam from forming by adding a little protein into the mix and breaking the surface tension.
Bring the jam to a full rolling boil over high heat, stirring constantly so things don’t scorch the bottom of your pan. Full rolling boil means that the berries continue to boil even when you give it a stir.
Once you have achieved a full rolling boil, add the sugar and stir to dissolve. If you are using low sugar pectin, you can cut the amount of sugar required down to 1 1/2 cups. Return mixture to a boil. Continue to boil for one minute, stirring constantly.
Remove pan from heat. Skim any foam off the top if any has accumulated. The jam will thicken significantly as it cools, but if you want to test it immediately, place a metal spoon in the freezer before you get started. Dribble a little of the hot jam on the ice cold spoon. It should thicken up almost immediately, then you know if your jam has reached the right consistency.
How To Fix Jam That Didn’t Set
It could take up to 48 hours for homemade jam to completely gel. If you’ve been patient and waited that long and you’re still not satisfied with the consistency, don’t throw it away. It can still be salvaged.
Measure out the jam, then pour it into a saucepan. If you have more than eight cups, you’ll need to work in batches. Bring the jam to a boil, then for every four cups of jam stir in 1/4 cup of white sugar and one tablespoon powdered pectin. Bring the jam to a boil, then cook for 5-10 minutes, stirring constantly. Test for gelling using the frozen spoon method I describe above.
Can This Jam Recipe Be Doubled?
This recipe is considered small batch, which means it only produces a few jars. One recipe will typically yield four (8 ounce) jelly jars, or two pint jars. This recipe can be doubled. However, I would not recommend trying to triple or quadruple the recipe. It can affect your cooking time and prevent the jam from setting properly.
How To Store Homemade Strawberry Jam
Opened strawberry jam should be stored in and airtight container in the refrigerator and consumed within one month.
Jam can also be frozen for up to a year. Be sure to leave 1/2-inch of clearance (headspace) between the jam and the top of the container to allow for expansion as it freezes. Jam that has been frozen should be thawed in the refrigerator. Once thawed, it may be a little more on the runny side than jam that has not been frozen.
My preferred method of storage is canning. The boiling water bath canning method is safe for foods with high acid, such as tomatoes, fruits, jams, jellies, pickles and other preserves. I explain everything you need to know about water bath canning in this post. When filling jars for canning, leave 1/4-inch of headspace and process for 10 minutes.