Starbucks Strawberry Cold Foam Recipe

Strawberry cold foam is cold cream, milk and strawberry frothed until it is thick enough to float on an iced drink. For two drinks: purée four strawberries with a tablespoon of sugar, then froth two tablespoons of the purée with a quarter cup of heavy cream, two tablespoons of milk and a teaspoon of vanilla syrup for thirty seconds. The rest of the purée goes into the glasses.

Does Starbucks have strawberry cold foam?

Yes. In July 2026 Starbucks wrote that "Strawberry Cream Cold Foam is now among Starbucks top five cold foam flavors" and that cold foam accounts for roughly a third of all drink customisations. It is ordered as an add-on, on top of whatever cold drink is underneath.

The menu shows how Starbucks builds its fruit foams. The Iced Double Berry Matcha lists a raspberry cold foam of vanilla sweet cream — cream, milk and vanilla syrup — plus raspberry syrup, and a strawberry purée sauce whose first ingredient is strawberry purée. The recipe here puts those two together: sweet cream and strawberry purée. It is a reconstruction, and MakeFoodLovely is not connected with Starbucks.

Recipe

Starbucks Strawberry Cold Foam

A reconstruction of Starbucks' strawberry cream cold foam — heavy cream, 2% milk, vanilla syrup and a purée of fresh strawberries, frothed cold. Enough for two 16-ounce drinks.

5.0 (1)Print

Prep

10 min

Total

10 min

Serves

2

Cuisine

American

Ingredients

• 1/2 cup hulled strawberries (about 4 large), fresh or thawed
• 1 tablespoon granulated sugar
• 1/4 cup heavy cream, cold
• 2 tablespoons 2% milk, cold
• 1 teaspoon vanilla syrup

Instructions

1. Blend the strawberries with the sugar until completely smooth, then press the purée through a fine sieve to take out the seeds. There should be about 1/4 cup.
2. Pour the cream, the milk, the vanilla syrup and 2 tablespoons of the purée into a tall, narrow cup. Everything should be cold.
3. Froth with a handheld milk frother for 20 to 30 seconds, moving it up and down, until the mixture is thick and pourable. Stop before it stiffens into whipped cream.
4. Divide the remaining purée between two glasses of iced coffee, matcha or milk, then pour the foam slowly over the top so it floats.

Nutrition

Calories:

160

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Purée, syrup or powder for the strawberry cold foam

There are three ways to get strawberry into the foam, and they behave differently:

Strawberry	Amount for this recipe	What it does to the foam
Fresh purée	2 tablespoons	adds water, so the foam is a little looser; real fruit flavour
Strawberry syrup	1 tablespoon	adds only sugar and flavour; the foam stays thick
Freeze-dried strawberry powder	2 teaspoons	adds no water at all, so the foam stays thickest

With syrup or powder, leave out the sugar. Frozen strawberries, thawed, work as well as fresh ones.

Why the seeds come out

Strawberry seeds are small enough to pass through a straw and big enough to feel. Pressing the purée through a fine sieve takes ten seconds and is the difference between a smooth foam and a gritty one.

What it goes on

Starbucks layers strawberry purée under matcha, and the same combination works at home: the strawberry matcha on this site takes this foam on top. On cold brew or an iced latte, the purée in the bottom of the glass sweetens the coffee as it is stirred in.

The foam itself does not keep, so froth it when the drink is ready. The purée keeps three days in the refrigerator, and a larger batch of it makes the next foam a one-minute job. The cherry cold foam and the lavender cold foam follow the same method with a syrup instead of fruit.