If there’s one dish that captures the essence of Korean summers, it’s bingsoo — especially the strawberry version. Light, refreshing, and beautifully aesthetic, Strawberry Bingsoo with fresh fruit toppings is not only a visual delight but also a spoonful of happiness. This Korean shaved ice dessert has taken over cafes and dessert bars across the world, and for good reason. Combining finely shaved milk ice with layers of fresh fruit, condensed milk, and sweet toppings, this is a treat that feels indulgent but also cooling and light. Whether you’re craving something sweet in the heat or looking to impress guests with an exotic dessert, this Korean bingsu recipe will deliver.
Strawberry Bingsoo with Fresh Fruit Toppings
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Korean
Shaved Ice Machine The key to authentic Korean bingsu lies in the ultra-fine texture of the ice. A dedicated shaved ice or snow ice machine is ideal. However, a strong blender or food processor can be used with frozen milk cubes.
Freezer-safe container To freeze your milk base ahead of shaving.
Small saucepan For making homemade strawberry syrup.
Mixing bowls For prepping toppings and fruit.
Serving bowls Wide, shallow dessert bowls show off the toppings and create that layered bingsu look.
For the Milk Ice Base
- 2 cups whole milk or oat milk for a dairy-free option
- 1/2 cup sweetened condensed milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For the Strawberry Syrup
- 1 cup fresh strawberries chopped
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 2 tablespoons water
For the Toppings
- 1 cup fresh strawberries halved or sliced
- 1/2 cup kiwi chopped
- 1/2 cup mango cubes
- 1/2 cup blueberries
- 1/4 cup sweetened red bean paste optional but traditional in many Korean desserts
- 1/4 cup mochi bites or mini rice cakes optional
- Extra condensed milk for drizzling
Prepare the Milk Ice Base
In a mixing bowl, combine whole milk, condensed milk, sugar, and vanilla extract. Whisk until the sugar dissolves. Pour the mixture into an ice cube tray or a shallow freezer-safe dish and freeze for at least 4 hours, preferably overnight.
Make the Strawberry Syrup
In a small saucepan, combine chopped strawberries, sugar, lemon juice, and water. Simmer over medium heat for about 10 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Remove from heat and allow it to cool. You can blend it if you prefer a smoother syrup or leave it chunky for more texture.
Prep the Fruits and Toppings
While the milk base freezes, wash and cut your fresh fruits. Slice the strawberries, cube the mangoes, peel and chop the kiwi, and rinse the blueberries. Prepare mochi bites or red bean paste if you’re using them. Chill everything in the fridge until ready to assemble.
Shave the Milk Ice
Once frozen, remove your milk ice and shave it using your bingsu machine or blender. You want a fluffy snow-like texture, not chunky crushed ice. Pile the shaved milk ice into a chilled serving bowl.
Assemble Your Strawberry Bingsoo
Start by spooning the strawberry syrup generously over the shaved ice. Layer the top with fresh fruit — arrange strawberries in a fan shape for that bingsu aesthetic, dot with mango cubes, blueberries, and kiwi. Add a spoonful of red bean paste or mochi if using.
Drizzle and Serve
Top everything with a final drizzle of condensed milk for added richness. Serve immediately with a long spoon and enjoy every cold, sweet bite.
Pairings
While Strawberry Bingsoo is already a standout dessert, it pairs beautifully with:
- Iced Matcha Latte: The earthy notes of matcha balance the sweetness of the bingsu.
- Korean Barbecue: After a savory, spicy Korean BBQ dinner, this icy dessert is a refreshing finisher.
- Milk Tea or Fruit Teas: Fruity teas, especially those with passionfruit or peach, enhance the fruitiness of the bingsoo.
- Pineapple Soju Cocktail: For an adult pairing, the tropical notes of a soju cocktail complement the fruity elements of this Korean dessert.
- Sweet Rice Cakes (Tteok): Soft, chewy tteok makes for a satisfying textural contrast.
FAQs
1. Can I use regular ice instead of a milk base for this bingsoo recipe?
You can, but the texture and flavor won’t be as creamy or rich. Traditional korean shaved ice recipe usually calls for frozen milk or milk-ice for a softer texture. Using water-based ice makes it more like a snow cone, which is not ideal for true bingsu korean desserts.
2. Can I make this with frozen fruit?
Yes, frozen fruit works in a pinch, but the texture won’t be as fresh. If using frozen berries or mango, thaw and drain excess moisture to avoid watering down the ice.
3. What type of milk is best for korean bingsu?
Whole milk delivers the richest texture, but you can use oat milk or almond milk for a dairy-free version. Just note that plant-based milk may not freeze as smoothly.
4. What kind of strawberries should I use?
Use fresh, ripe strawberries that are sweet and juicy. Look for smaller, deep red strawberries for the best flavor and color contrast.
5. Can I prepare this korean dessert ahead of time?
You can prep the syrup, freeze the milk ice, and cut the fruit ahead. However, assembly should happen right before serving to preserve the delicate shaved ice texture.
