Cool Down with Strawberry Cream Soda
A refreshing, nostalgic strawberry cream soda made from homemade strawberry syrup, chilled cream, and sparkling water — a quick, crowd-pleasing summer beverage that’s creamy, fizzy, and bright. Perfect for brunch, parties, and family-friendly treats.
Ingredients
For one serving (12–14 oz / 350–400 ml):
- 2 –3 tablespoons homemade strawberry syrup see syrup recipe below
- 3 –4 oz 90–120 ml sparkling water or club soda, chilled
- 2 oz 60 ml half-and-half or heavy cream (or coconut cream/ oat cream for vegan)
- 1 cup ice crushed or cubes
- Fresh strawberry and mint sprig for garnish
- Optional: ½ tsp vanilla extract if syrup has no vanilla
Quick homemade strawberry syrup (yields ~1½ cups):
- 12 oz ≈340 g fresh strawberries, hulled and quartered (or frozen, thawed)
- 1 cup granulated sugar reduce for lower sugar
- ½ cup water
- 1 tsp lemon juice
- Optional: ½ tsp vanilla extract or 1 split vanilla bean
Instructions
Make the strawberry syrup (about 12 minutes active + cool):
- Place strawberries, sugar, and water in a small saucepan over medium heat. Stir to combine.
- Bring to a gentle simmer, reduce heat to low, and simmer 8–12 minutes until berries break down and the mixture is fragrant.
- Remove from heat. Stir in lemon juice and vanilla if using.
- Cool slightly, then strain through a fine-mesh sieve into a bowl, pressing solids to extract juices. Discard or reserve solids for another use.
- Cool syrup completely in the fridge (or speed-cool in an ice bath). Store in an airtight jar for up to 10 days or freeze for longer.
Assemble one Strawberry Cream Soda (single serving):
- Chill your glass, sparkling water, and cream ahead of time. Fill a tall glass about two-thirds full with ice.
- Pour 2 tablespoons of chilled strawberry syrup over the ice (start with less; adjust to taste).
- Gently pour 2 oz half-and-half or cream over the syrup. For an attractive layered look, pour the cream over the back of a spoon.
- Slowly top with 3–4 oz chilled sparkling water. Pour gently to preserve carbonation.
- Stir very gently one or two times to marry flavors without losing all the fizz.
- Garnish with a fresh strawberry on the rim and a mint sprig. Serve immediately.
Party batch (8 servings):
- In a pitcher, combine 1½–2 cups chilled strawberry syrup with 2 cups chilled half-and-half (or preferred cream alternative). Stir gently.
- When ready to serve, fill glasses with ice, pour ~5–6 oz of the syrup-cream mixture, then top with 6–8 oz chilled sparkling water. Lightly stir and garnish.
Notes
- Tweak sweetness: Start with less syrup and add more to taste. Add a squeeze of lemon if it’s too sweet.
- Vegan option: Use full-fat coconut cream or a thick oat cream in place of dairy. Use agave/simple syrup if avoiding refined sugar.
- Low-sugar option: Reduce sugar in the syrup (try ¾ cup sugar) or use a concentrated natural sweetener—adjust to taste.
- Alcoholic variation: Add 1–1½ oz vodka, white rum, or strawberry gin per serving; alternatively top with prosecco for a sparkling cocktail.
- Presentation tip: Pour cream over the back of a spoon for a layered, soda-fountain look. Use crushed ice for a softer mouthfeel.
- Storage: Syrup keeps 7–10 days refrigerated; freeze for longer storage. Do not pre-assemble soda — add carbonation just before serving.
- Make-ahead: Prepare and chill syrup up to 10 days ahead. Mix syrup and cream for a party only if you’ll consume within 24 hours.
- Troubleshooting: If drink tastes flat, use fresh, very cold sparkling water and avoid over-stirring. If syrup is too thin, simmer longer to reduce; if curdling occurs with citrus, reduce acidic additions or use higher-fat cream.