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Starbucks Strawberries and Cream Frappuccino- Want to save your money and your waistline? make homemade Starbucks Frappucinos!!!

Starbucks Strawberries and Cream Frappuccino

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Hi Bold Bakers!

Strawberries and Cream go together like Peanut Butter and Jelly. A classic pairing of two flavors that are both Bold and delicate. You can’t beat it. So it makes perfect sense the combo would work so well in a blended drink. Starbucks saw that and created an empire on crafting delicious blended drinks that I’m going to show you how you can make yourself at home. Sorry Starbucks.

I love a good Starbucks Frappuccino and it turns out I’m not alone. Starbucks Strawberries and Cream Frappuccino is actually one of their most popular drinks!!! Out of all the drinks they make this is the most popular. You don’t have to convince me, I’m sold.

Fun factoid, Frappuccinos are 20% of Starbucks total coffee sales. What does that number look like in $$$? In 2011 it was $2 billion. My facts are a bit old, but it just means that today in 2017 it is a lot more. Bet you wish you bought Starbucks stock in the 90’s now…

In my humble opinion, my Frappuccinos taste just like the real thing but without the pumps of syrups and artificial flavors. By no means am I bashing the coffee giant as I have paid for and enjoyed them myself but now we can make our own all natural versions here so we can enjoy more and pay for it less. Our waist lines that is, not to mention our wallets.  

Like a lot of my recipes these are customizable to suit you. If you don’t like strawberries, use raspberries. If you don’t eat dairy use dairy-free milk like almond or soy. There really aren’t any strict rules you have to follow when it comes to these drinks. And on that note, come up with your own flavors, nothing is written in stone, get creative. 

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If you like this Strawberries and Cream Frappuccino then check out my Homemade Starbucks Green Tea Frappuccino and Starbucks Mocha Frappuccino.

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4.28 from 61 votes
Starbucks Strawberries and Cream Frappuccino
Prep Time
10 mins
Total Time
10 mins
Servings: 16 oz
Author: Gemma Stafford
  • 10 ice cubes
  • 1 cup (8oz/240 ml) full fat milk
  • 1 teaspoons vanilla extract
  • 3 tablespoons powdered sugar
  • 8-10 Frozen and defrosted strawberries
  1. Blend ice, milk, sugar, vanilla and frozen defrosted strawberries until smooth, creamy and even in color
  2. Enjoy immediately



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Porshbaby on July 19, 2019 at 8:28 am

    Hello Gemma, do you have a video of how you make whipping cream for piping on icecreams and frozen desserts?? would love to see that. when I see you use in the videos, it looks very easy for piping.

    • Gemma Stafford on July 21, 2019 at 5:03 pm

      Hum, I thought I had one. For that type of cream I just beat cream alone until stiff peaks.

      Gemma. 🙂

  2. Latisha on July 17, 2019 at 6:55 am

    I where wondering if you had a recipe that can make whipped cream from Milk ?Love your recipes m’y parent are from England and always make your wonderful banana bred that taste delicious !

    • Gemma Stafford on July 18, 2019 at 6:50 pm

      Hi Latisha,

      I’m thrilled you like my recipes. Thanks so much for trying them out. I do have a recipe that involves adding gelatin to milk to give you the consistency however I strongly recommend buying real cream instead as it’s the best option.

      Hope this helps,

  3. Vikki on June 18, 2019 at 6:19 pm

    Is it okay if I use granulated sugar instead of powdered sugar?

    • Gemma Stafford on June 19, 2019 at 3:22 am

      Hi Vikki,
      sure it is, the reason for the powdered sugar is that it is more easily dissolved. Powdered sugar also has cornstarch added in most cases. The reason for this is to keep the sugar free-flowing, but it also assists in thickening a drink or stabilizing a frosting. You can blitz regular sugar too if you have a food processor, that will powder the sugar for you. (
      I hope this works well for you,
      Gemma 🙂

  4. Gabby on May 28, 2019 at 12:40 pm

    I’m sure it would have been good but my strawberries were freezer burnt and made the whole thing taste stale ☹️☹️

    • Gemma Stafford on May 29, 2019 at 12:00 pm

      oh nooo, yeah that is a taste you can’t hide unfortunately. 🙁

  5. Olivia Miller on May 24, 2019 at 8:54 am

    hi my name is olivia how do i make mine thicker i only changed two things which was i only use almond milk and i used granulated sugar instead of powdered sugar

    • Gemma Stafford on May 27, 2019 at 1:41 am

      That’s a great tip, Olivia.

      Glad you like this recipe.

  6. Winni on April 25, 2019 at 4:31 pm

    Hi! I’m really interested to try out your recipe, but I don’t have any powdered sugar. I only have regular granulated sugar. What can I do to replace the powdered sugar?

    • Gemma Stafford on April 25, 2019 at 8:48 pm

      Hi Winni,

      Ye you can use granulated sugar no problem. Maybe dissolve it in a tiny amount of hot first first to make sure it is dissolved. 🙂


  7. Isla on August 19, 2018 at 4:10 am

    I made a cherry one and added some ice cream it taste really good the only thing I can think of is 3 tablespoon of powdered sugar is way to much I gave these for my breakfast but don’t put as much sugar in as it’s WAY TO MUVH!!

    • Gemma Stafford on August 19, 2018 at 12:33 pm

      I’m glad you enjoyed it, Isla! Yes, you can sweeten to taste.

  8. Elo on August 15, 2018 at 3:38 am

    Hi. I just had a question about the ice. I own a plastic blender, so I can’t really crush ice with it. Is there a way around it? Can I do this without ice or maybe substitute with something?

    • Gemma Stafford on August 15, 2018 at 7:21 am

      Hi Elo,
      If you put the ice into a clean tea cloth/J cloth, and bash it, it will break up into slivers, then your blender should be able to cope with it.
      I hope this helps,
      Gemma 🙂

  9. Rebecca on July 25, 2018 at 4:07 am

    Hi, what blender are you using please?

    • Gemma Stafford on July 25, 2018 at 2:17 pm

      Hi Rebecca,

      I’m using a torrent kitchenAid blender. Any blender will work really.


  10. Anne on July 20, 2018 at 7:56 am

    I’m 8 and I just started drinking frappuccinos (the ones with no caffeine) and I would really like to know how to make the zombie frappuccinos.

    • Gemma Stafford on July 20, 2018 at 9:16 am

      Hi Anne,
      It is good to have you here with us. I am happy to hear that you are trying the recipes too. 8 is a great time to start in the kitchen, well done you.
      Zombie frappuccino is made with apple and caramel flavoring. I will have to work on this recipe to get the apple flavor right with natural ingredients.
      I have it on my list now,
      Gemma 🙂

  11. Anais on July 5, 2018 at 7:07 pm

    Just made it, the only thing I would change would be adding more sugar. Other than that, perfectly delicious!

    • Gemma Stafford on July 5, 2018 at 11:42 pm

      I am very happy to hear this Anais,
      Gemma 🙂

  12. Arelia on August 26, 2017 at 8:15 pm

    Sorry about your name spelling gemma

  13. Arelia on August 26, 2017 at 8:12 pm

    Hi gramma,
    I tried banana Carmel milkshake my family loved it

    • Gemma Stafford on August 27, 2017 at 3:00 am

      Hi Arelia,
      what a lovely name you have! I am happy that your family liked the recipe, and i do not mind you getting my name wrong, i do it too sometimes!
      Gemma 🙂

  14. Mandy harvey on June 26, 2017 at 2:07 pm

    I just use blackberries I found it really good.

    • Gemma Stafford on June 27, 2017 at 9:40 am

      great to know 🙂

    • Hannah on August 6, 2017 at 11:27 pm

      can i use cream or low fat milk or both ?

      • Gemma Stafford on August 7, 2017 at 1:48 am

        Hi Hannah,
        Cream will be too rich for this, you can use low fat milk, and add a touch of cream if you wish, that will be about 1 tablespoon of cream to the low fat milk.
        Full fat milk is 3% fat content, and this is the cream, low fat milk will have between 1% – 2% fat content, and the fat is the cream!
        Use what you will enjoy,
        Gemma 🙂

  15. MB2aT on June 26, 2017 at 11:45 am

    Hey can you use 2%milk set and just add bananas so it will be thicker?

    • Gemma Stafford on June 26, 2017 at 12:25 pm

      sure, that will work 🙂

  16. kayla113 on June 20, 2017 at 12:14 pm

    Hi Gemma,

    Is there anything you can use instead of milk? I am currently out of milk and would love to know if there any substitutes. Thanks!

    • Gemma Stafford on June 21, 2017 at 2:04 am

      Well, it is difficult to make a milky drink without some form of milk.
      You can of course use nut milks if you have these, you may have some coconut milk in your larder!
      Sorry, I suspect this is not much help to you,
      Gemma 🙂

  17. Chase on April 20, 2017 at 8:19 pm

    Hey Gemma! I made this but with blackberries but it tasted like milk and vanilla extract. I used around 15, should I use more?

    • Gemma Stafford on April 21, 2017 at 1:14 am

      Hi Chase,
      Blackberries are not a strong flavor, and are very seedy! I would say you may need to add another fruit with these to give a good flavor. Black currants will be good if you can get these!
      Gemma 🙂

  18. Saloni on February 1, 2017 at 11:22 pm

    Hi gemma
    I’m a big fan of yours .I have tried your oreo cheesecake recipe and everyone loved it .

    • Gemma Stafford on February 2, 2017 at 8:17 am

      Hi there,
      I am really happy to hear this, it is a favorite in my house too!
      Gemma 🙂

  19. Slsamg54 on January 29, 2017 at 7:25 am

    I did the recipe but turned it to blueberry and raspberry frappucino.

    • Gemma Stafford on January 30, 2017 at 1:47 am

      YEA! Good job, that is the idea, make these your own,
      Gemma 🙂

  20. Maile on January 27, 2017 at 10:35 am

    What can I substitute for vanilla extract?

    • Gemma Stafford on January 28, 2017 at 1:48 am

      Hi Maile,
      You can leave it out! this is not an essential ingredient, it just adds flavor.
      Gemma 🙂

  21. V⃗i⃗v⃗i⃗a⃗n⃗ on January 15, 2017 at 10:18 am

    Hi, Gemma. I just made the strawberries and crème frappicino with coconut vanilla almond milk from silk and it came out soooooo good.

    • Gemma Stafford on January 15, 2017 at 10:52 am

      Good job Vivian, so well done to you to make this to your own taste. If you scroll down to the end of the recipe you will find the place to upload your photo, I will be delighted to see it,
      Gemma 🙂

  22. on January 14, 2017 at 5:36 am

    Hi Gemma! I didn’t have strawberrys at home so I took bananas instead of strawberrys and only two tablespoons powdered sugar. That tasted really good! And for topping I used Oreos. Love your recipes! <3 Luise

    • Gemma Stafford on January 14, 2017 at 11:52 am

      Good for you Luisa, it is great that you are making these recipes your own, well done you,
      Gemma 🙂

  23. Aisha on January 12, 2017 at 4:02 pm

    Hi Gemma! I really want to make the Strawberry Frappuccino and the Mocha frappuccino. Can you please give me the recipe for the strawberry sauce and the chocolate sauce please? Thanks! <3

    • Gemma Stafford on January 13, 2017 at 2:50 pm

      Hi there Aisha,
      It is easy to make a strawberry sauce, by blitzing strawberries, and sieving out the seeds, you would normally add a little icing sugar to this to your taste, sometimes a squeeze of lemon juice too. Check out the ganache recipe here, this is a great chocolate sauce, and you can thin it down with a little more cream or milk.
      Gemma 🙂

      • Aisha on January 16, 2017 at 5:06 pm

        I love your recipes! My mom and I tried your best-ever pizza recipe and it was soo good. Came out perfect!

        • Gemma Stafford on January 17, 2017 at 9:01 am

          YEA! I am so happy to hear this Aisha, well done you and Mom!
          Gemma 🙂

      • Michelle on January 18, 2017 at 8:10 pm

        Hi gemma, i am vietnamese so i couldn’t understand what is “blitzing” so… could you explain for me???? I also like your video very much

        • Gemma Stafford on January 19, 2017 at 12:22 pm

          This is a term used for what happens in the blender when it is blending/chopping/liquidizing the food. It really means ‘breaking it up’.
          Thank you for being with us,
          Gemma 🙂

          • Michelle on January 22, 2017 at 7:40 pm

            Thanks for explaining me gemma! ?

            • Gemma Stafford on January 23, 2017 at 1:35 am

              You are welcome Michelle 🙂

  24. Karen on January 12, 2017 at 1:34 pm

    Are the strawberries in syrup or plain.

    • Gemma Stafford on January 13, 2017 at 3:03 pm

      Hi Karen,
      Frozen or fresh strawberries, no syrup,
      Gemma 🙂

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