Strawberry Shortcake Milkshake

Name: Strawberry Shortcake Milkshake
Prep time: 10 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 2 c. sliced strawberries (about 8 oz.), plus 2 whole strawberries for garnish; 1/4 c. sugar; 1 tbsp. fresh lemon juice; 1 tsp. vanilla extract; 2/3 c. crushed shortbread cookies (about 3 oz.; 4 small cookies); Canned whipped cream, for topping; 1/2 c. whole milk; 1 pt. vanilla ice cream

This cool shake is pure nostalgia!

By Ree DrummondPublished: Jun 8, 2026

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Yields:

2 serving(s)

Prep Time:

10 mins

Total Time:

40 mins

C.W. Newell

This strawberry shortcake milkshake is the most adorable, delicious thing you can make in a blender… I’m sure of it! It’s made with fresh ripe strawberries that you macerate in a little sugar, lemon, and vanilla so they get extra sweet and juicy. Then come the shortbread cookie crumbs, which give the shake that buttery strawberry shortcake flavor. Some go around the rim of the glass, and the rest get blended right in so you get a little crunch in every sip. An absolute delight on a warm day!

Can you use frozen strawberries for a strawberry shortcake milkshake?

Yes, frozen strawberries work well in the milkshake and there’s no need to chill them after they macerate for 30 minutes. For the garnish, fresh strawberries are best, since frozen ones won’t hold their shape the same way. If you don’t have fresh, you can skip the garnish.

Can you make a strawberry shortcake milkshake ahead of time?

It’s best to wait until just before serving to blend up the milkshake, but you can make the macerated strawberries up to 4 days in advance and store them in an airtight container in the refrigerator. You can also prepare the cookie-rimmed glasses a few hours ahead and keep them in the freezer until ready to use.

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Ingredients

For the Strawberries:

2 cups sliced strawberries (about 8 oz.), plus 2 whole strawberries for garnish
1/4 cup sugar
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract

For the Milkshakes:

2/3 cup crushed shortbread cookies (about 3 oz.; 4 small cookies)
Canned whipped cream, for topping
1/2 cup whole milk
1 pt. vanilla ice cream

Directions

1. Step 1For the strawberries: In a medium bowl, combine the strawberries, sugar, lemon juice, and vanilla and stir. Cover and let sit 30 minutes at room temperature to macerate. Give it a stir, cover, and refrigerate until chilled or for up to 4 days.
2. Step 2For the milkshakes: Place the cookie crumbs in a shallow dish. Spray whipped cream around the rims of two 12-ounce milkshake glasses. Using a butter knife, spread the whipped cream into a roughly ¾-inch band around each glass. Sprinkle the bands with some of the cookie crumbs, turning the glasses and pressing gently to help them adhere. Reserve the remaining crumbs. Place the glasses in the freezer to chill for 15 minutes.
3. Step 3Combine the milk and macerated strawberries in a blender and blend until almost smooth, about 30 seconds. Add the ice cream and blend until smooth, about 1 minute. Add the remaining cookie crumbs and blend until well combined, about 15 seconds.
4. Step 4Pour the milkshake into the prepared glasses and top each with whipped cream and a whole strawberry.