Skip to Content

Strawberry Milk (Easy Homemade Recipe)

With this easy Homemade Strawberry Milk Recipe, you can skip store-bought strawberry syrup and make it from scratch with just a few ingredients.

Mix it with your favorite dairy or plant-based milk alternative for a rich, creamy, additive-free pink drink with real strawberry flavor!

Strawberry milk in a pitcher standing on marble background.

In peak strawberry season, I try to utilize them in as many ways as possible. Besides popping them straight into my mouth, I’ve made strawberry salsa, strawberry juice, and even homemade strawberry soda.

But today’s recipe is about upgrading a nostalgic childhood treat for our more discerning adult palates.

You guessed it – we’re making strawberry milk from scratch!

This recipe offers a simple homemade alternative to store-bought strawberry milk, so you know exactly what’s in your drink – e.g., no artificial flavors, colors, or preservatives.

While the taste of fresh strawberries is simply unbeatable, frozen strawberries work just as well when you need them.

Not only is the syrup perfect for rich and creamy strawberry milk, but it’s also a versatile topping. Try it on pancakes, yogurt, over ice cream, cocktails, and more!

Let’s dive into the recipe and get ready to transform plain milk into this delectable pink drink at home.

Why You’ll Love It

There are countless reasons to fall in love with this recipe for strawberry milk.

Here are a few that make it truly special:

  • Easy to make. You can whip up this sweet treat quickly with just a few simple steps and minimal ingredients.
  • Real ingredients. Unlike store-bought syrups, this homemade strawberry syrup is free of dyes, preservatives, and artificial flavors. Plus, you control the sweetness!
  • Endless possibilities. The syrup isn’t just for milk. Try it on pancakes, yogurt, over ice cream, cocktails, and more!

Ingredient Overview

Here are the 5 simple ingredients you’ll need to make strawberry milk from scratch:

Strawberry milk ingredients displayed on marble background. The ingredients are listed as follows: maple syrup, water, strawberries, vanilla, milk.

Here is a brief overview of the ingredients:

  • Strawberries – For the best flavor, use ripe, sweet strawberries when they’re in season. Otherwise, frozen ones work just as well and are often more convenient, as no thawing or preparation is needed.
  • Water – Simmering the berries extracts their flavor and natural sweetness, creating a delicious syrup. If possible, use filtered water for the purest flavor.
  • Maple syrup – Opt for high-quality pure maple syrup to sweeten your strawberry syrup, or use your natural sweetener of choice. Just know that the flavor profile might be slightly different.
  • Vanilla extract – Gives the strawberry syrup a touch of warmth and sweetness. Substitute vanilla bean paste or fresh vanilla bean for a more intense taste.
  • Milk – Any type works in this recipe, whether whole milk or plant-based, like cashew, coconut, oat, or almond milk. These non-dairy options have unique flavors, so don’t be afraid to experiment.

How to Make Strawberry Milk

Making strawberry milk with fresh or frozen strawberries is quite simple!

Here are the step-by-step instructions:

Step 1. Prep the strawberries.

Wash your fresh strawberries thoroughly, remove the stems and hull, then slice them into smaller pieces. If using frozen strawberries, there is no prep required.

Overhead shot of strawberries in a bowl standing on marble background.

Step 2. Simmer.

Add the strawberries, water, maple syrup, and vanilla to a saucepan. Bring to a simmer. Reduce the heat and simmer uncovered for about 20 minutes until the syrup thickens.

Overhead shot of cooked strawberries in a saucepan standing on marble background.

Step 3. Cool and blend.

Remove the saucepan from the heat and let the mixture cool completely. Puree the strawberry mixture with an immersion blender or transfer it to a blender or food processor, and puree until smooth.

Overhead shot of pureed strawberry sauce in a saucepan standing on marble background.

Step 4. Strain the syrup (optional).

Place a fine mesh strainer over a bowl and strain the pureed strawberries, using a rubber spatula to push it through.

Overhead shot of strawberry sauce being pushed through a fine-mesh sieve with a rubber spatula.

Step 5. Mix the syrup with milk.

If serving right away, mix the milk of your choice and strawberry syrup in a separate container until evenly colored. Or, store the syrup in the fridge for later.

Two side-by-side images. On the image on the left, there is strawberry sauce in a jar standing on marble background. On the image on the right, there is a glass of strawberry milk standing on marble background.

Recipe Tips

Keep these tips and tricks in mind to ensure this creamy pink milk turns out perfectly every time:

  • Using frozen strawberries – You don’t need to defrost or prep frozen berries, but know they will take longer to cook because they must thaw in the pot before cooking.
  • Simmer slowly – It is important to simmer the berries over low to medium heat to extract maximum flavor and prevent the syrup from burning.
  • Strain – Although optional, I highly recommend straining the strawberry puree through a fine-mesh sieve or cheesecloth to remove seeds and pulp and ensure a smooth, velvety texture.
  • For individual portions – Instead of blending the syrup and milk immediately, you can store the syrup in the fridge and mix it with milk whenever you are ready. Mix 1/3 cup of syrup with 3/4 cup of milk for a single serving.
  • Adjust sweetness – This strawberry milk isn’t very sweet, but you can always add more sweetener if desired.

Two glasses of strawberry milk on marble background.

Strawberry Syrup Serving Suggestions

There are countless ways to use the strawberry syrup besides mixing it with milk.

Here are some ideas:

  • Breakfast topping – Drizzle over pancakes, waffles, yogurt, oatmeal, or French toast.
  • Frozen dessert topping – Drizzle over ice cream, sorbet, gelato, or frozen yogurt.
  • Beverage sweetener – Use as a natural sweetener in strawberry shakes, fruit smoothies, mocktails, cocktails, and more!
  • Dessert decoration – Drizzle over cakes, cupcakes, pies, cheesecake, etc.

Storing & Freezing

Storing: This recipe makes about 1 ½ cups of strawberry syrup. If you aren’t using all of it immediately, you can refrigerate the syrup in an airtight container for up to 3 days. Give it a good stir before using.

Freezing: For longer storage, freeze the syrup in silicone ice cube trays. Once frozen, transfer the syrup cubes to a resealable plastic bag and simply pop out a cube or two when you need it.

Frequently Asked Questions

How do I prevent the milk from curdling when adding the syrup?

To help prevent curdling, you must allow the strawberry syrup to cool to room temperature before mixing it with the milk, especially when using dairy milk.

What can I do if my strawberry syrup is too thick?

If your syrup is too thick, you can thin it out by adding more water and simmering it until heated through and combined.

More Refreshing Drink Recipes

If you love this strawberry milk recipe, don’t miss:

Strawberry Milk Recipe

Strawberry Milk Recipe

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour

This delicious drink is made with only five simple ingredients. It is perfect for kids and adults and makes a great alternative to chocolate milk.


  • 1 pound strawberries (fresh or frozen)
  • 1/2 cup water
  • 1/2 tsp vanilla extract
  • 2 Tbsp maple syrup
  • 3 cups 2% milk


  1. If using fresh strawberries, wash, hull, and slice them. See the notes if you are using frozen strawberries.
  2. Place the fresh or frozen strawberries in a saucepan and add water and vanilla extract. Bring the water to a simmer. Reduce heat and cook the strawberries uncovered, stirring occasionally, for about 20 minutes, until the syrup is thickened. Take off the heat and let the strawberry mixture cool completely.
  3. Puree the strawberry mixture using an immersion blender or food processor.
  4. Place a fine mesh strainer over a bowl. Pour the strawberry puree into it. Then, using a rubber spatula, push the puree through the strainer to remove seeds. This step is optional but highly recommended for smooth and creamy strawberry milk.
  5. This recipe yields about 1 1/2 to 1 3/4 cups of strawberry syrup, depending on how much liquid evaporates during cooking. To make the strawberry milk, mix the strawberry syrup with the milk of your choice. You can mix all the syrup with milk right away or keep the syrup in the fridge and then mix it with milk as needed. For an individual portion, you'll need about 1/3 cup of the syrup and 3/4 cup of milk.


If using frozen strawberries, you don't need to defrost or prep them. Just note that they will take a bit longer to cook because they will have to thaw in the pot before they start cooking.

Nutrition Information
Yield 4 Serving Size 1/4 of recipe
Amount Per Serving Calories 155Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 90mgCarbohydrates 24gFiber 2gSugar 21gProtein 7g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me if you share a picture on Instagram!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe