9 Korean Ways to Savor Strawberries

Koreans are so into strawberries that they even have a strawberry buffet, an annual event hosted by major hotels in Seoul.

Here are 9 Korean ways to enjoy strawberries by transforming them into extraordinary delights.

Linguasia 9 Korean Ways to Savor Strawberries
“Very Vary Berry” strawberry buffet at Banyan Tree Club & Spa Seoul

1. Strawberry Croffle

Linguasia Strawberry Croffle

Perfect for breakfast, brunch, or a sweet snack any time of the day with the flakiness of a croissant, the crispiness of a waffle and sweetness of strawberries.

Simply slice fresh strawberries and place them on a buttery Croffle (croissant + waffle).

Top with a drizzle of honey for that perfect blend of flaky pastry and juicy berries.


  • Croissant dough
  • Fresh strawberries, sliced
  • Powdered sugar for dusting (optional)
  • Vanilla ice cream (optional)
  • Whipped cream (optional)
  • Other fruits like bananas or blueberries (optional)
  • Maple syrup or honey (optional)


  1. Preheat the Waffle Maker: Start by preheating your waffle maker.
  2. Roll Out the Croissant Dough: Roll out the croissant dough on a lightly floured surface.
  3. Cook in the Waffle Maker: Place the croissant dough onto the preheated waffle maker. Close the lid and cook for 1.5 to 3 minutes, until golden, crispy.
  4. Serve and Garnish: Once the croffle is golden brown, carefully remove it from the waffle maker. Place it on a plate and garnish with strawberries and other fruits. For an extra touch of sweetness, add a scoop of vanilla ice cream or whipped cream and a drizzle of maple syrup or honey. If desired, dust with powdered sugar.
  5. Enjoy the Strawberry Croffle: Savor the layers of flaky croissant and succulent strawberries!

2. Strawberry Parfait

Linguasia Strawberry Parfait from beau_yeonhee
Strawberry parfait shaped like a Christmas tree, made with pistachio ice cream and pistachio cream topped with strawberries and decorated with Valrhona chocolate pearls and mango stars
Credit: beau_yeonhee

Elevate your dessert game with a Korean-inspired strawberry parfait.

Alternate layers of fresh strawberries, yogurt (or ice cream), and granola for a delightful treat that’s as pleasing to the eyes as it is to the palate.


  • Fresh strawberries, sliced
  • Greek yogurt or your favorite ice cream
  • Granola (homemade or store-bought)
  • Honey or agave syrup for drizzling


  1. Layer the Base: Begin by spooning a layer of Greek yogurt into the bottom of your parfait glass.
  2. Add Fresh Strawberries: Place a generous number of sliced strawberries on top of the yogurt layer.
  3. Add Granola Crunch: Sprinkle a layer of granola over the strawberries for a satisfying crunch.
  4. Repeat the Layers: Repeat the layering process, creating a pleasing pattern until you reach the top of the glass.
  5. Finishing Touches: Drizzle honey or agave syrup over the top layer for an extra touch of sweetness.
  6. Serve and Enjoy: Present your Strawberry Parfait and savor the layers of goodness with each spoonful.

3. Strawberry Mochi

Linguasia Yeosu Strawberry Mochi
Credit: Yeosu Strawberry Mochi

Savor the chewy goodness of sticky rice cake (mochi) combined with the sweetness of strawberries.

Wrap fresh strawberries with sticky rice cake, and you’ve got yourself a delectable strawberry mochi. Dust with powdered sugar for that finishing touch.


  • Sweet rice flour (mochiko)
  • Sugar
  • Water
  • Cornstarch for dusting
  • Fresh strawberries, hulled


  1. Prepare the Mochi Dough: In a heatproof bowl, combine sweet rice flour (mochiko) and sugar. Gradually add water while stirring to create a smooth batter. Microwave the mixture in short intervals (for 2 minutes, 3-4 times), stirring in between, until it becomes a sticky, translucent dough.
  2. Dust with Starch: Sprinkle cornstarch on a clean surface. Transfer the mochi dough onto the dusted surface to prevent sticking. Be careful, as the dough will be hot.
  3. Shape the Mochi: Divide the dough into small portions and flatten each one into a disc. Place a fresh strawberry in the center of each disc. Gently wrap the mochi around the strawberry, sealing the edges to create a ball.
  4. Repeat the Process: Continue shaping the mochi balls until all the dough is used. Ensure each strawberry is well-encased in the smooth mochi layer.
  5. Chill and Set: Place the Strawberry Mochi balls on a plate or tray lined with parchment paper. Refrigerate them for at least 30 minutes to allow the mochi to set.
  6. Serve and Enjoy: Once chilled, your Strawberry Mochi is ready to be enjoyed.

Insider Tip!

You can also add red bean paste for wrapping strawberries!

4. Strawberry Cake

Linguasia Strawberry Cake

Celebrate any occasion with a classic Korean strawberry cake.

Layers of sponge cake, whipped cream, and fresh strawberries create a heavenly dessert that’s both light and indulgent.


For the Sponge Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract

For the Filling and Topping:

  • Fresh strawberries, hulled and sliced
  • Whipped cream (homemade or store-bought)


  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. Beat Eggs and Sugar: Using an electric mixer, beat the eggs and sugar together until pale and fluffy. This may take about 5 minutes.
  4. Add Dry Ingredients: Gradually add the sifted dry ingredients to the egg and sugar mixture, alternating with the milk. Mix until just combined.
  5. Incorporate Butter and Vanilla: Gently fold in the melted butter and vanilla extract until the batter is smooth and well-incorporated.
  6. Bake the Sponge Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
  7. Assemble the Cake: Once cooled, place one layer of sponge cake on a serving platter. Spread a layer of whipped cream over the cake, followed by a generous arrangement of sliced strawberries. Repeat the process.
  8. Garnish and Refrigerate: Garnish the top with additional whipped cream and strategically placed strawberry slices for a pretty finish. Refrigerate the cake for at least an hour to allow the flavors to meld.
  9. Slice and Serve: Slice into the luscious layers of the Korean-inspired Strawberry Cake, revealing the perfect balance of sponge cake, fresh strawberries, and velvety whipped cream.

Insider Tip!

Linguasia Strawberry Cheesecake

You can still have fun making (assembling) strawberry cake, even when you don’t feel like baking! This is a store-bought cheesecake topped with strawberries and blueberries. This is my favorite kind of treat!

5. Strawberry Tiramisu

Linguasia Strawberry Tiramisu
Credit: Bonita House

Give the traditional tiramisu a fruity twist by adding layers of strawberry goodness.

Swap coffee-soaked ladyfingers with strawberry puree, and you’ll have a Korean-inspired dessert that’s sure to impress.


For the Strawberry Puree:

  • 2 cups fresh strawberries, hulled and halved
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice

For the Mascarpone Mixture:

  • 8 oz (about 227g) mascarpone cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Additional Ingredients:

  • Ladyfinger cookies
  • Fresh strawberries, sliced, for layering


  1. Prepare the Strawberry Puree: In a blender, combine fresh strawberries, granulated sugar, and lemon juice. Blend until smooth. Set aside.
  2. Make the Mascarpone Mixture: In a mixing bowl, whip the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream mixture into the mascarpone until well combined. Set aside.
  3. Assemble the Strawberry Tiramisu: In a serving dish or individual glasses, begin the layering process. Start with a layer of strawberry puree, ladyfinger, followed by a layer of the mascarpone mixture. Add a layer of sliced strawberries and a drizzle of the strawberry puree. Repeat the layers until you reach the top of the dish, finishing with a layer of mascarpone.
  4. Chill and Set: Cover the Strawberry Tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld and the dessert to set.
  5. Garnish and Dust: Prior to serving, garnish the top with additional sliced strawberries.

6. Strawberry Macaron

Linguasia Strawberry Macaron
Korean-style strawberry macarons can be super cute!

Delicate and delicious, strawberry macarons are a delightful treat for any occasion.

The crisp outer shell gives way to a chewy interior filled with strawberry-flavored cream. These elegant pastries are perfect for sharing with loved ones.


For the Macaron Shells:

  • 1 cup almond flour
  • 1 3/4 cups confectioners’ sugar
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • Pink food coloring (optional)

For the Strawberry Filling:

  • 1/2 cup fresh strawberries, finely chopped
  • 1 tablespoon granulated sugar
  • 1 cup unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract


  1. Prepare the Almond Mixture: In a food processor, combine almond flour and confectioners’ sugar. Pulse until finely ground. Sift the mixture to remove any lumps, and set aside.
  2. Whip Egg Whites: In a clean, dry bowl, whip the egg whites until foamy. Gradually add granulated sugar, continuing to whip until stiff, glossy peaks form. Add a few drops of pink food coloring if desired.
  3. Fold and Pipe: Gently fold the almond mixture into the whipped egg whites until the batter reaches a smooth, lava-like consistency. Transfer the batter to a piping bag and pipe small circles onto a parchment-lined baking sheet.
  4. Rest and Bake: Allow the piped macarons to rest at room temperature for about 30 minutes to form a skin. Preheat your oven to 300°F (150°C) and bake the macarons for 12-15 minutes or until the shells are set. Let them cool completely.
  5. Prepare the Strawberry Filling: In a saucepan, cook finely chopped strawberries with granulated sugar over medium heat until the mixture thickens. Let it cool. In a separate bowl, whip softened butter until creamy. Gradually add confectioners’ sugar and vanilla extract. Fold in the cooled strawberry mixture.
  6. Assemble the Macarons: Match up the cooled macaron shells in pairs of similar sizes. Pipe or spread a layer of strawberry filling on one shell and sandwich it with another. Feel free to add a whole strawberry or two to make a “chubby” Korean-style macaron.
  7. Chill and Enjoy: Place the assembled Strawberry Macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld. Bring them to room temperature before serving for the best taste.

7. Strawberry Froyo

Beat the heat with a refreshing bowl of Korean-style strawberry frozen yogurt.

Blend fresh strawberries into your favorite yogurt, freeze, and enjoy a cool and creamy dessert that’s both guilt-free and delightful.


  • 2 cups fresh strawberries, hulled and halved
  • 1/4 cup honey or maple syrup (adjust to taste)
  • 2 cups Greek yogurt
  • 1/2 cup granulated sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • Fresh strawberry slices for topping (optional)


  1. Prepare the Strawberries: Wash and hull the fresh strawberries. Cut them into halves and place them in a blender or food processor.
  2. Sweeten the Strawberries: Add honey or maple syrup to the strawberries in the blender. Blend until you achieve a smooth puree. Taste and adjust sweetness if needed.
  3. Combine with Yogurt: In a mixing bowl, combine the Greek yogurt, granulated sugar, and vanilla extract. Mix well until the sugar is fully dissolved.
  4. Blend the Strawberry Mixture: Gently fold the strawberry puree into the yogurt mixture.
  5. Chill the Mixture: Place the combined mixture in the refrigerator for at least 1-2 hours to allow the flavors to meld and the mixture to chill.
  6. Freeze in Ice Cream Maker: Transfer the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until you achieve a smooth and creamy consistency.
  7. Serve or Freeze: You can enjoy the Strawberry Froyo immediately for a soft-serve texture, or transfer it to a container and freeze for firmer consistency.
  8. Garnish and Indulge: Before serving, top your Strawberry Froyo with fresh strawberry slices for an extra burst of flavor.

8. Strawberry Ade

Strawberry Ade

Quench your thirst with a refreshing glass of strawberry ade, an invitation to a summer oasis.

Mix fresh strawberry puree with sparkling water, a dash of sugar, and a twist of lemon for a fizzy beverage that’s perfect for a sunny day.


  • 2 cups fresh strawberries, hulled and halved
  • 1/2 cup granulated sugar (adjust to taste)
  • 1 cup water
  • Ice cubes
  • Sparkling water
  • Fresh mint leaves for garnish (optional)
  • Sliced strawberries for garnish (optional)


  1. Create Strawberry Syrup: In a saucepan, combine fresh strawberries, granulated sugar, and water. Bring the mixture to a gentle boil over medium heat, stirring occasionally. Simmer for about 5-7 minutes until the strawberries break down and the sugar dissolves.
  2. Strain and Cool: Strain the mixture through a fine mesh sieve, extracting the strawberry syrup. Allow the syrup to cool to room temperature or refrigerate for faster cooling.
  3. Prepare the Strawberry Ade Base: In a pitcher, combine the cooled strawberry syrup with ice cubes. Adjust the sweetness by adding more sugar if needed.
  4. Sparkle with Sparkling Water: Pour sparkling water into the pitcher with the strawberry base.
  5. Mix Well: Gently stir the mixture to combine the strawberry syrup and sparkling water, ensuring an even distribution of flavors.
  6. Serve Over Ice: Fill glasses with ice cubes and pour the sparkling Strawberry Ade over the ice.
  7. Garnish (Optional): For an extra touch of elegance, garnish your Strawberry Ade with fresh mint leaves and sliced strawberries. This not only enhances the visual appeal but also introduces a hint of herbal freshness.

9. Strawberry Latte (Milk)

Lingua Asia MuMu Bakery & Cafe Fresh Strawberry Milk

Give your morning coffee a fruity twist with a Korean strawberry latte.

Locals call it a latte, but it’s actually strawberry milk.

All you have to do is mix milk with Strawberry Syrup from the Strawberry Ade recipe above!

If it’s too much work, you can always try Fresh Strawberry Milk at MuMu Bakery & Cafe if you’re in Los Angeles.

How do you say strawberry in Korean?

Strawberry is called ttalgi in Korean.

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