Strawberry Milk

A delicious summer drink made of nothing more than milk, strawberries, and a little sweetening.  It's light but rich-tasting and simple to make.  Plan ahead so you can chill it overnight.

Course Beverage, Snack
Cuisine American, Canadian
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Author Adapted from "Smitten Kitchen"


  • 1 pound fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 heaping tablespoons strawberry jam, or preserves
  • 3 cups whole milk
  • 1 cup buttermilk


  1. Combine the strawberries and sugar in a large mixing bowl.  Let them stand for at least an hour (longer if time allows), until very syrupy.  Transfer the strawberries and their juices to a blender container and add the strawberry jam.  Blend until perfectly smooth.  Combine the strawberry puree, whole milk, and buttermilk in a large pitcher.  Cover and chill overnight.  Stir gently to re-combine and serve cold.  The strawberry milk will keep in the fridge for 2 to 3 days.

Recipe Notes

The original recipe is from Gabrielle Hamilton's cookbook "Prune".  This version is an adaptation from "Smitten Kitchen" blog.