Step 1
Combine 1 cup strawberries, 2 tbsp granulated sugar, 1 tbsp water/orange juice (optional), 1/2 tsp lemon juice, and pinch of salt in a small saucepan. Simmer over medium-low heat for 8-10 minutes, stirring and mashing until soft and slightly thickened. Strain for extra smoothness if desired. Allow to cool completely, then chill in the refrigerator until cold.
Step 2
Chill a mixing bowl and whisk (10-15 mins). Pour 1/2 cup very cold heavy whipping cream into the chilled bowl. Add 1-2 tbsp powdered sugar and 1/2 tsp vanilla extract. Whip with an electric mixer on medium-high speed until soft, billowy peaks form (2-4 mins). Do not over-whip. Refrigerate until ready to use.
Step 3
In a high-speed blender, combine 1 cup cold milk, 1/2 cup heavy cream/half-and-half, 1/4 cup granulated sugar, 1 tsp vanilla extract, 2 tbsp chilled strawberry puree/syrup, and 1/4 tsp xanthan gum. Add 2 cups ice cubes and 2 tbsp crushed shortbread cookies/vanilla wafers.
Step 4
Secure the lid and blend on a low setting, gradually increasing to high, until the mixture is completely smooth, thick, and consistent, with no ice chunks remaining (30-60 seconds). If too thick, add a splash more milk; if too thin, add a few more ice cubes and re-blend. Avoid over-blending to prevent melting the ice.
Step 5
Drizzle some extra chilled strawberry puree artistically around the inside of a tall glass. Pour the freshly blended Frappuccino into the prepared glass. Generously dollop or pipe the homemade whipped cream on top. Drizzle more strawberry puree and sprinkle with additional crushed shortbread cookies/vanilla wafers for garnish. Serve immediately and enjoy!
