This Korean strawberry milk recipe is the dreamy pink drink you didn’t know you needed—perfect for sunny afternoons and healthy, sweet cravings. Fresh strawberries are simmered into a vibrant homemade sauce, then swirled into creamy milk for a refreshing, fruity treat that’s irresistible to adults and kids alike.
What Is Korean Strawberry Milk?
Korean Strawberry Milk is not your average strawberry milk. Unlike other versions that often use syrups, premade pureés, or artificial flavors, the Korean version highlights real strawberries and creates a beautiful, chunky or swirled layered look using fresh mashed fruit compote and cold milk.
It’s sold in stylish cafés across Seoul and featured in endless TikToks and Instagram reels for its aesthetic appeal and vibrant, real-strawberry flavor.
This version is healthier, customizable, and naturally sweet. It’s perfect as a snack, dessert drink, or a morning treat for strawberry recipe lovers. Plus, I find it that much more Instagram worthy!
Why Is Korean Strawberry Milk So Popular?
The hype began in trendy Korean cafés like Café Cha Cha in Seoul, which elevated strawberry milk to a whole new level by making it fresh-to-order with sliced strawberries, fruit compote, and creamy milk.
The idea quickly spread on YouTube, Instagram, and TikTok, where users showcased how easy it is to make at home—and how stunning it looks in clear glasses or jars.
The appeal? It’s a DIY drink recipe that’s:
- Visually striking (think vibrant red swirls!)
- Naturally sweet
- Easily made dairy-free or vegan to your preference
- Instagram- and Pinterest-friendly
- Nostalgic yet elevated with real ingredients
- Fun for potlucks, parties, baby showers, and other events
Korean Strawberry Milk Recipe
Ingredients
- 1 heaping cup fresh, very ripe and red strawberries (preferably organic)
- 3 tablespoons maple syrup, agave, or sugar of choice
- 1/4 tsp vanilla extract
- 1 cup cold milk (dairy or plant-based like oat, almond, or soy) – Use Hokkaido milk for ultimate creamy milk flavor.
- Ice cubes
- Extra chopped strawberries for serving
- 1/2 tsp lemon juice
Equipment Needed
- Small saucepan
- Wooden spoon or silicone spatula
- Potato masher or fork (to mash strawberries)
- Food Processor or Blender (optional, for smoother sauce)
- Measuring cups and spoons
- Glass jars or cups for serving
- Spoon or straw for stirring
Instructions
- Wash and finely chop the strawberries.
- Combine the mashed strawberries, maple syrup or sugar, vanilla extract, and lemon juice in a small saucepan over low heat. Simmer for 3–5 minutes until syrupy. Let it cool completely.
- Blend or mash the strawberry mixture into a compote or very smooth strawberry sauce.
- Add 3 spoonfuls of the cooled strawberry mixture to the bottom of a tall clear glass. Tilt and swirl the glass to coat the sides with the strawberries.
- Pour cold milk slowly into the glass, over the strawberry mixture. Watch the swirls form!
- Top with diced strawberries and add ice cubes for a café-style finish.
- Serve immediately and stir before sipping, or let the strawberries infuse into the milk for a more robust flavor.
Tips for the Best Korean Strawberry Milk
- Use very ripe strawberries for maximum flavor and sweetness. It’s great to make this recipe during peak strawberry season. Where I live, that is from April to June. Check your city and find out when the best strawberries are harvested or come in.
- Make a large batch of the strawberry base and store it in the fridge for up to 3–4 days.
- For a vegan Korean strawberry milk, use oat milk or soy milk for creaminess.
- Want it even colder? Blend it into a strawberry milk slushie with crushed ice.
- Swap the sweetener for coconut sugar or honey if you prefer natural alternatives.
- Make it extra creamy with evaporated milk and condensed milk.
Why This Version is Better Than Store-Bought
Most store-bought strawberry milks contain artificial colors, flavors, and high-fructose corn syrup. This homemade Korean version uses real fruit and minimal ingredients.
You control the sweetness, quality, and presentation. Plus, it’s a fun family activity and makes a great after-school snack or afternoon drink.
Add Ins and Variations
- Matcha Strawberry Milk – Add a layer of matcha (1 tsp matcha + 2 tbsp hot water) for a pink-green ombré effect. Add matcha jelly cubes and the topping of matcha whipped cream for a better-than-Starbucks drink that’s fit to impress.
- Fizzy Strawberry Soda – Use sparkling water instead of milk for a refreshing, bubbly twist – OR top the drink with fizzy water or soda.
- Vegan Version – Swap dairy milk with oat, almond, or coconut milk.
- Strawberry Milk Boba – Pour over tapioca pearls for a fruity boba-style drink
Social Media Tip: Make It a Moment
If you love to share online…serve your Korean strawberry milk in a mason jar or clear glass, swirl the strawberry base before adding milk, and shoot a slow-motion pour for TikTok or Instagram Reels. Don’t forget a pastel straw!
Hashtags to use:
- #KoreanStrawberryMilk
- #AsianRecipes
- #RiceLifeFoodie
- #Strawberryrecipes
- #SummerDrinks
Common Questions
Can I make Korean strawberry milk ahead of time?
You can prep the strawberry compote in advance, but assemble just before serving for the best look and texture.
Can I use frozen strawberries?
Yes, thaw first and use them just like fresh strawberries—great for making compote or mash.
Is Korean strawberry milk healthy?
Yes—when you use real fruit and natural sweeteners, it’s a better-for-you treat compared to syrup-based drinks.
What milk works best?
Whole milk gives the creamiest texture, but oat milk or soy milk are excellent for a plant-based version.
Can I turn this into a dessert?
Absolutely. Pour it over crushed ice for a granita-style dessert or blend with vanilla ice cream for a strawberry milkshake twist.
Korean Strawberry Milk is easy, beautiful, and naturally delicious. Whether you’re making a fun treat for your kids, surprising guests at brunch, or just craving something special, this real fruit strawberry milk is a must-try. Skip the artificial flavors and enjoy the freshness of this homemade, Asian-inspired, wholesome recipe.
Korean Strawberry Milk Recipe
Equipment
- Small saucepan
- Wooden spoon or silicone spatula
- Potato masher or fork (to mash strawberries)
- Food Processor or Blender (optional, for smoother sauce)
- Glass jars or cups for serving
- Spoon or straw for stirring
Ingredients
- 1½ cup strawberries
- 3 tablespoons maple syrup agave, or sugar of choice
- ¼ tsp vanilla extract
- 1 cup cold milk dairy, Hokkaido, evaporated, or plant-based
- Ice cubes
- Extra chopped strawberries for serving
- ½ tsp lemon juice
Instructions
- Wash and finely chop the strawberries.1½ cup strawberries
- Combine the mashed strawberries, maple syrup or sugar, vanilla extract, and lemon juice in a small saucepan over low heat. Simmer for 3–5 minutes until syrupy. Let it cool completely.3 tablespoons maple syrup, ¼ tsp vanilla extract, ½ tsp lemon juice
- Blend or mash the strawberry mixture into a compote or very smooth strawberry sauce.
- Add 3 spoonfuls of the cooled strawberry mixture to the bottom of a tall clear glass. Tilt and swirl the glass to coat the sides with the strawberries.
- Pour cold milk slowly into the glass, over the strawberry mixture. Watch the swirls form!1 cup cold milk
- Top with diced strawberries and add ice cubes for a café-style finish. Serve immediately and stir before sipping, or let the strawberries infuse into the milk for a more robust flavor.Ice cubes, Extra chopped strawberries for serving
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