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Strawberry Cream Cold Brew

A tall glass filled with layered Strawberry Cream Cold Brew, showing dark coffee at the bottom and pink foam on top, sitting by a sunlit window.

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Make a refreshing, cafe-style strawberry cream cold brew at home using this simple recipe for the cold brew concentrate and the sweet strawberry topping.

Ingredients

Scale
  • 1 cup coarsely ground coffee beans
  • 4 cups cold water
  • 1 cup heavy whipping cream
  • 1/2 cup milk (dairy or non-dairy)
  • 1/4 cup strawberry puree (from fresh or thawed frozen strawberries)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ice cubes

Instructions

  1. Prepare the Cold Brew Concentrate: Combine the ground coffee and cold water in a large jar or container. Stir briefly. Cover and let steep at room temperature for 12 to 18 hours.
  2. Strain the Cold Brew: Slowly pour the coffee mixture through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the grounds. This is your cold brew concentrate.
  3. Make the Strawberry Cream: In a medium bowl, combine the heavy whipping cream, milk, strawberry puree, powdered sugar, and vanilla extract.
  4. Whip the Cream: Using an electric mixer or a whisk, beat the mixture until soft peaks form. Do not over-whip; you want a thick, pourable foam, not stiff peaks.
  5. Assemble the Drink: Fill a tall glass with ice cubes. Pour the cold brew concentrate over the ice, filling the glass about two-thirds full.
  6. Layer the Cream: Gently spoon or pour the strawberry cream mixture over the top of the cold brew. The cream should float on top, creating a layered effect. Serve immediately.

Notes

  • For a dairy-free version, substitute the heavy cream with full-fat canned coconut cream and use your preferred non-dairy milk.
  • If you prefer a sweeter base, add 1 to 2 tablespoons of simple syrup directly to the cold brew concentrate before adding ice.
  • To make the strawberry puree, blend fresh or thawed strawberries until completely smooth. Strain if you want a seedless topping.

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