Let’s make popular Korean-style Strawberry Milk at home with simple 3 ingredients, fresh strawberries, sugar and milk! And it takes only 15 minutes to make from start to finish!
It’s one of my favourite milkshakes to make during strawberry season, and it's perfect for warm summer days!
A Refreshing Strawberry Milk Drink You’ll Make Again and Again!
I have tried a few different versions of strawberry milk, and this Korean cafe-style version is one of my favourites! It looks dreamy and fancy, bursting with fresh strawberry flavour.
This recipe is simple, straightforward, and keeps the strawberry as the star of the drink! Whether you are making it for yourself or for your guests, it’s a refreshing treat that both kids and adults are sure to love!
Super cute, chic and Insta-worthy! The pink strawberry swirl is almost too pretty to drink.
Ingredients
For 2 to 3 servings
- 1 cup fresh strawberries ( I love using in-season, local fresh strawberries, which are naturally sweeter and juicier! )
- 2 - 3 tbsp sugar (You can adjust to taste.)
- 1 cup cold milk ( Choice of dairy milk or plant-based)
- Ice cubes
No artificial colour or flavour is necessary for this recipe.
How to Make Strawberry Milk
- Hull and rinse the strawberries. Pat dry with a paper towel to remove excess water.
- Dice the strawberries into small chunks. Save 2 tablespoons for topping later.
- In a small saucepan, add strawberries and sugar. Cook with medium heat and stir gently until the sugar melts and the strawberries are softened.
- Mash the strawberries slightly and continue cooking until the sauce becomes thick, sticky and syrupy consistency.
- Remove from the heat and let it cool down completely.
- To serve, spoon the strawberry syrup into a glass. Add a few ice cubes, then slowly pour milk on top to keep the layers. Topped with reserved fresh strawberry pieces. Stir gently before sipping.
Note: Rinse your strawberries well before using. You can soak them in a bowl of water with a splash of vinegar ( 1 part vinegar to 3-4 parts water ). Let them sit for a few minutes ( about 8-10 minutes ), then rise again with water.
Or you can just wash them under plenty of water while gently rubbing off any stubborn dirt.
My Quick Tips
- Pick your favourite milk! Whole milk is my go-to for making any milkshake, but it also goes well with dairy-free milk. Try with almond, oat, or soy milk.
- You can make extra syrup, double or triple the batch.If you are making it ahead, make the syrup ahead and keep it chilled. Just pour in milk just before serving for the best fresh flavour.
- Slowly pour the milk over the back of a spoon to help the layers stay separate! ( Perfect for that aesthetic milkshake snap! )
How to hull a strawberry?
Hull the strawberry by using a paring knife or a straw. Hold the strawberry and gently twist a knife around the green top to cut out the middle stem. Or push a straw up through the bottom of the strawberry until it pops off the leafy top.
How to pick the best strawberries?
Look for strawberries that are nice, deep red all over, with no pale or greenish tips. The leafy tops should be fresh and green, not dried out. If they smell sweet and fruity, that’s a great sign!
Just be sure to check the bottom of the container for any mushy ones or mould before you buy.
Should you go for organic strawberries?
If you can, organic strawberries are a good pick because they’re grown without synthetic pesticides. That’s great if you eat a lot of them or are making it for kids.
But honestly, if non-organic is what’s available or more affordable, that’s totally fine. Just wash them really well with water or a little vinegar, and you’re good to go.
More Fruit Desserts
Love this? Try my summer favourite strawberry milkshakes and fruit dessert recipes:
- Tanghulu ( Candied Fruit )
- Strawberry Banana Milkshake
- Mango Sago
- Mango Sticky Rice
Let me know if you try this Korean Cafe Strawberry Milk recipe, and tag me in your photos so I can see your beautiful drink creations!
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📖 Recipe
Korean Strawberry Milk
Equipment
- 1 Saucepan
Ingredients
- 1 cup Strawberries hulled and chopped
- 3 tbsp Sugar White or light brown
- 1 cup Milk Cold whole milk or choice of diary or plant-base milk
- Ice cubes
Instructions
Wash and Cut Strawberries
- Hull and rinse the strawberries. Pat dry with a paper towel to remove excess water. Dice the strawberries into small chunks. Save 2 tablespoons for topping later.
Make Strawberry Syrup
- In a small saucepan, add strawberries and sugar. Cook with medium heat and stir gently until the sugar has melted and the strawberries are softened.
- Mash the strawberries slightly and continue cooking until the sauce becomes thick, sticky and syrupy consistency.
- Remove from the heat and let it cool down completely.
Assamble the Strawberry Milk and Serve
- To serve, spoon the strawberry syrup into a glass. Add a few ice cubes, then slowly pour milk on top to keep the layers. Topped with reserved fresh strawberry pieces. Stir gently before sipping.
Notes
- Instead of whole milk, you can try almond, soy bean, coconut, or a choice of dairy or plant-based milk.
- You can make extra syrup by doubling or tripling the batch and storing it in the fridge for a couple of days.
- Fresh strawberries taste best, but feel free to use frozen strawberries if you have them on hand.
- Sugar substitutes: you can add your favourite natural sweetener or honey. If using honey, let the strawberries reduce first, then add the honey when the strawberry sauce has slightly cooled down.
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