Place the chopped strawberries, sugar and 2 tbsp water in a small saucepan over medium heat. Stir and bring to a gentle simmer. Cook for 4–5 minutes, stirring occasionally, until the strawberries break down and the sugar dissolves.

Smash and strain: Use a spoon or potato masher to crush the softened strawberries to release juices. If you prefer a smooth syrup, transfer the mixture to a fine mesh strainer set over a bowl and press with the back of a spoon to extract the syrup, discarding solids. For a pulpy syrup, skip straining and leave the fruit pieces.

Finish the syrup: Stir in the lemon juice to brighten flavor. Let the syrup cool to room temperature (about 10–15 minutes). You should have roughly 2–3 tablespoons of syrup; if it's thicker than desired, stir in 1–2 tsp water to reach a pourable consistency.

Iced Coffee Base

Brew coffee or espresso

Brew 8 fl oz of strong coffee (use a double-strength method) or pull 2 shots of espresso (about 2–3 fl oz) and top with cold water to reach 8 fl oz total. Chill briefly if hot, or brew ahead and refrigerate until cold.

Assemble with ice: Fill a 16 oz glass about 3/4 full with ice (about 1 cup). Pour the chilled coffee over the ice.

Assemble & Finish

Sweeten and milk

Pour 2–3 tablespoons of the prepared strawberry syrup over the iced coffee (adjust to taste). Add 6 fl oz cold milk of choice. If using vanilla extract, stir it into the milk before adding.

Stir and taste: Gently stir the drink to combine. Taste and add another 1 tablespoon of syrup if you prefer it sweeter or more strawberry-forward.

Top and garnish: Optionally add 2 tablespoons whipped cream and garnish with a sliced strawberry on the rim. Serve with a straw and enjoy.