Homemade Starbucks Strawberry Shortcake Frappuccino

Combine the frozen strawberries, ice, milk, vanilla ice cream, heavy cream, syrup, and one crushed graham cracker in a blender.
Blend on high until smooth and creamy, ensuring no ice chunks remain.
Optional: Swirl strawberry sauce along the inside walls of your serving glasses for extra flavor and presentation.
Pour the blended mixture evenly into two glasses.
Top generously with whipped cream.
Garnish with the remaining crushed graham cracker and a drizzle of strawberry sauce.
Serve immediately with a wide straw or dessert spoon.

Cheesecake Twist: Add 1 tablespoon of cheesecake-flavored pudding mix to intensify the dessert flavor.
Dairy-Free Option: Substitute dairy with almond, oat, or coconut milk, and use a non-dairy ice cream.
Low-Sugar Version: Use sugar-free syrup and omit the whipped topping.
Extra Fruitiness: Add a handful of fresh strawberries along with the frozen ones for a fresher note.
Chocolate Delight: Swap in chocolate syrup for a chocolate-strawberry shortcake fusion.

Use ripe, sweet frozen strawberries for maximum flavor—avoid underripe berries, which can taste sour.
Chill your glasses ahead of time to keep the frappuccino frosty longer.
For a thicker consistency, increase the ice or decrease the milk slightly.
To mimic the Starbucks texture, use a powerful blender that can crush ice effortlessly.
Don’t skip the garnish—crushed graham crackers and strawberry drizzle elevate both texture and appearance.

This frappuccino brings together the best of both dessert and drink worlds, delivering a treat that’s as pretty as it is delicious.