This Strawberries & Cream Sparkling Cocktail is the kind of drink that makes any moment feel special. It’s light, fruity, and just indulgent enough thanks to a silky cream touch. Fresh strawberries bring bright flavor, and bubbly sparkling wine lifts everything with a gentle fizz.
It looks gorgeous, tastes balanced, and comes together in minutes. Whether you’re hosting brunch, a birthday toast, or an easy date night, this cocktail fits right in.
Why This Recipe Works
This cocktail balances freshness and richness without feeling heavy. The strawberries deliver a sweet-tart pop, while a hint of cream smooths out the edges.
A splash of vanilla adds warmth, and sparkling wine keeps it crisp. The result is a drink that tastes like summer but works year-round.
It’s also flexible. You can make it with Prosecco, cava, or a good dry champagne.
It scales easily for a crowd, and you can prep the strawberry base ahead of time. Simple ingredients, easy steps, and a polished finish—that’s what makes it a winner.
Shopping List
- Fresh strawberries (ripe, hulled)
- Sparkling wine (Prosecco, cava, or dry champagne)
- Heavy cream or half-and-half (for a lighter option)
- Simple syrup (or granulated sugar)
- Vanilla extract (pure)
- Lemon juice (freshly squeezed)
- Ice
- Fresh mint (optional, for garnish)
- Extra strawberries (for garnish)
How to Make It
- Prep the strawberries: Hull 6–8 ripe strawberries. If they’re very sweet, you’ll need less sweetener.
If they’re pale or tart, plan on a bit more.
- Make the strawberry base: Add strawberries to a blender with 1–2 tablespoons simple syrup and 1 teaspoon lemon juice. Blend until very smooth. Taste and adjust sweetness.
You want bright, slightly sweet flavor.
- Strain for a silky texture: Press the puree through a fine mesh strainer to remove seeds. This keeps the drink elegant and smooth.
- Add the cream: Stir 1–1.5 tablespoons heavy cream into the strained puree along with a tiny splash (about 1/8 teaspoon) of vanilla extract. Don’t overdo the vanilla—just enough to hint at “cream soda” vibes.
- Chill the base: Pop the strawberry-cream mixture in the fridge for at least 10 minutes.
Cold base plus cold bubbles equals better fizz.
- Prepare your glasses: Use chilled champagne flutes or coupes. If you like, rub a sliced strawberry around the rim and dip in fine sugar for a subtle sparkle.
- Assemble: Add 1.5–2 ounces of the strawberry-cream base to each glass. Tilt the glass and slowly top with 3–4 ounces of well-chilled sparkling wine.
Pouring slowly preserves bubbles and prevents foaming.
- Garnish: Add a thin strawberry slice on the rim or a small mint sprig. Gently stir once with a cocktail pick or straw to swirl.
- Serve immediately: This cocktail is best when the bubbles are fresh and lively.
Storage Instructions
Strawberry base: Store the strained strawberry-cream base (without the sparkling wine) in an airtight container in the fridge for up to 24 hours. Give it a quick stir before using.
For best color and flavor, use the same day.
Do not store mixed cocktails: Once combined with sparkling wine, the drink loses its fizz quickly. Mix to order.
Freezing: You can freeze the plain strawberry puree (no cream) in ice cube trays for up to 1 month. Thaw and stir in cream and vanilla just before serving.
Health Benefits
- Vitamin C from strawberries: Strawberries are rich in vitamin C and antioxidants, which support immune health.
- Lower added sugar potential: Ripe strawberries and dry sparkling wine reduce the need for lots of added sweetener.
- Portion-friendly: Served in small flutes, this cocktail naturally stays moderate in alcohol and calories.
Of course, it’s still a cocktail.
Enjoy responsibly and balance it with water and snacks.
What Not to Do
- Don’t use warm sparkling wine: Warm bubbles go flat fast and foam excessively. Keep it chilled.
- Don’t skip straining: Seeds and pulp can make the texture gritty. Strain for a smooth finish.
- Don’t add too much cream: More isn’t better.
Excess cream mutes the bubbles and can curdle if the wine is very acidic. Stick to 1–1.5 tablespoons per drink.
- Don’t pour fast: A quick pour kills fizz and causes overflow. Slow and steady keeps it elegant.
- Don’t oversweeten: This cocktail should taste fresh, not syrupy.
Start light on sweetener and adjust.
Recipe Variations
- Strawberries & Coconut Cream: Swap heavy cream for a tablespoon of well-shaken full-fat coconut milk. Garnish with toasted coconut flakes.
- Gin-Kissed Version: Add 0.5 ounce dry gin to the strawberry base in the glass before topping with sparkling wine. Herbal, bright, and a touch more complex.
- Zero-Proof Sparkler: Use non-alcoholic sparkling wine or sparkling water.
Add an extra splash of lemon and a drop more vanilla for balance.
- Basil or Mint Twist: Muddle 2–3 basil or mint leaves with the strawberries before blending. Strain well for a clean, fragrant finish.
- Balsamic Accent: Add 1/4 teaspoon good balsamic vinegar to the strawberry puree. It deepens the strawberry flavor without tasting vinegary.
- Frozen Frosé Style: Blend frozen strawberries with the simple syrup and lemon, skip the cream, and top with rosé bubbles.
Summer in a glass.
- White Chocolate Edge: Rim the glass with finely grated white chocolate and sugar for a dessert-like touch.
FAQ
Can I use frozen strawberries?
Yes. Thaw them completely and drain excess liquid before blending. Frozen berries can be less sweet, so taste and add a little more simple syrup if needed.
What sparkling wine works best?
Use a dry or off-dry bottle like Prosecco or cava.
Brut styles keep the drink balanced. Extra-dry Prosecco has a touch of sweetness that pairs nicely with strawberries.
Will the cream curdle?
It shouldn’t if you keep the cream amount modest and the base cold. Stir the cream into the strawberry puree first, then add the sparkling wine slowly.
Avoid very acidic mixers or citrus-heavy bases beyond a small splash of lemon.
How can I make it less sweet?
Use brut sparkling wine, reduce or skip the simple syrup, and add an extra squeeze of lemon. You can also stir in a splash of soda water to dry it out.
Can I batch this for a party?
Prep a pitcher of the strawberry-cream base and chill it well. Pour 1.5–2 ounces per glass, then top with bubbly just before serving.
Don’t pre-mix with the sparkling wine—keep the fizz for the pour.
What glassware should I use?
Champagne flutes help preserve bubbles and look classic. Coupes are pretty too but lose fizz a bit faster. Use what you have; just chill the glasses first.
What if I don’t have simple syrup?
Dissolve granulated sugar in the strawberry puree, or make a quick syrup by combining equal parts sugar and hot water, stirring until clear.
Cool before using.
Can I make it dairy-free?
Yes. Use coconut milk or a barista-style oat creamer. Keep the amount light so the bubbles don’t collapse.
Wrapping Up
This Strawberries & Cream Sparkling Cocktail is proof that a few good ingredients can make something special.
It’s light, creamy, and celebratory without being fussy. Keep your base cold, pour your bubbles slow, and garnish simply. You’ll have a crowd-pleaser that looks polished and tastes even better.
Cheers to easy elegance in a glass.
