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This strawberry mimosa recipe is the perfect brunch cocktail — blended smooth with fresh strawberries and orange juice, then topped with chilled sparkling wine for a fizzy, fruit-forward sip that looks absolutely stunning in the glass. Serve this fresh drink for Easter brunch, spring and summer gatherings, baby showers, holiday parties, or any occasion that calls for something a little celebratory. Once you make this, a plain bubbly at brunch is officially retired!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- It’s a 10-minute, no-cook party drink that’s super easy. You blend, you pour, you garnish, and suddenly you’ve got a pitcher-worthy cocktail that looks straight off a brunch menu.
- Blending real strawberries (fresh or frozen!) with orange juice creates this gorgeous, naturally sweet base that tastes vibrant and bright — miles away from syrupy store-bought mimosa mixes.
- Whether you’re serving 6 guests or 16, this recipe doubles and triples like a dream. Make the base ahead, keep it chilled, and just top with bubbly when guests arrive — done.
- Easter, Mother’s Day, Fourth of July, Labor Day — strawberry mimosas fit every occasion and bring that festive, celebratory energy without any stress on the host.
What You Need to Know Before You Start
- Warm glasses kill carbonation fast. Pop your champagne flutes in the freezer for 10–15 minutes before serving, and make sure your sparkling wine and orange juice are properly chilled (not just cool). Cold ingredients and cold glasses mean bubbles that actually last, and a mimosa that stays fresh and fizzy all the way to the last sip.
- Add your liquid ingredients first — the orange juice and that first cup of sparkling wine — then add the strawberries on top. This order helps the blender blade pull everything in evenly, preventing chunks and giving you a silky-smooth base without over-blending. If you’re using frozen strawberries, no need to thaw — they blend just as well and actually help keep the mixture extra cold.
- Pour the sparkling wine at a 45-degree angle; tilting the glass and pouring along the side dramatically slows carbonation loss and preserves those bubbles. Think of how a bartender pours a beer. Same principle. A gentle pour at an angle keeps your mimosa light and effervescent rather than flat and foamy.
- This is the tip that makes or breaks the whole drink: use dry sparkling wine, not sweet. Brut Champagne, Cava, or dry Prosecco are your best bets here. The strawberry-OJ base is already naturally sweet, so a dry bubbly balances everything out beautifully. You don’t need to spend a fortune either — a $10–12 bottle works perfectly.
Recipe Variations
Make it a Mocktail: Replace the sparkling wine with chilled sparkling water, lemon-lime soda, or a non-alcoholic sparkling wine for a completely alcohol-free version that’s just as festive and gorgeous.
Swap the Berries: Raspberries, blackberries, or a mixed berry blend all work beautifully in place of strawberries. Use the same amount and same method — just know that blackberries will give you a deeper, more vibrant color.
Add a Citrus Twist: Swap half the orange juice for fresh pineapple juice or white grapefruit juice for a more tropical or tart flavor profile that pairs especially well with Cava.
Make a Pitcher: Double or triple the blended base and keep it refrigerated in a covered pitcher. When ready to serve, pour the base halfway into each glass and top individually with sparkling wine — this way the bubbles stay fresh for every pour.
Spice it Up: Add a small pinch of chili powder or a thin slice of jalapeño to the blender for a sweet-heat version that’s sooo amazing at summer cookouts!
Frequently Asked Questions
Blend fresh or frozen strawberries with chilled orange juice, a little sugar, and a cup of sparkling wine until smooth. Pour the blended base halfway into a champagne flute, then top with more chilled sparkling wine poured slowly at a 45-degree angle to keep the bubbles. Garnish and serve immediately.
Absolutely — frozen strawberries work great here and are often more convenient for year-round entertaining. No need to thaw them first; they’ll blend smoothly and actually help keep your base mixture extra cold.
Brut Champagne, Brut Cava, or dry Prosecco are the best choices. You want a dry sparkling wine to balance the natural sweetness of the strawberry-OJ base. Cava is the most budget-friendly option and honestly performs beautifully here.
Yes! The blended base can be made up to 24 hours in advance and kept refrigerated in a sealed pitcher or container. Stir it well before serving since it may separate slightly, then fill glasses and top with sparkling wine right before serving.
3 things: keep your sparkling wine cold until the moment you pour, tilt the glass and pour the wine slowly down the side at a 45-degree angle, and serve immediately after topping. Bubbles are fragile — gentle handling makes all the difference.
Completely! Swap the sparkling wine for chilled sparkling water, lemon-lime soda, or any non-alcoholic sparkling wine. The strawberry-OJ base is the real star here, and it tastes just as bright and delicious without the alcohol.
One standard 750 ml bottle of sparkling wine yields about 6 glasses, which lines up perfectly with this recipe’s 6 servings. If you’re scaling up for a larger crowd, plan on roughly one bottle per 6 guests.
More Refreshing Drink Recipes
- Apple Cider Mimosas
- POG Juice Mimosas
- Green Tea Shot
- Raspberry Cocktails with Rosemary
- Peach White Wine Sangria
- Strawberry Mojito
- Easy Mojito Pitcher Recipe
- Virgin Margarita Recipe (Non-Alcoholic Margarita)
- Cucumber Ginger Mocktail
- Peach Bellini
- Cucumber Jalapeño Margarita
- Magic 2-Minute Fruity Frozen Margaritas
- Healthier Chocolate Peanut Butter Mug Cake
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Strawberry Mimosas
Equipment
- standard blender see notes
- champagne flutes or equivalent tall glasses
Ingredients
For the Strawberry Base
- 3 cups strawberries fresh or frozen
- 2 cups chilled orange juice fresh squeezed or with pulp
- 1 to 2 tablespoons sugar adjust to taste
- 1 cup chilled sparkling wine Brut, Cava, or dry Prosecco
To Top and Garnish
- Remaining chilled sparkling wine from 1 bottle Brut, Cava, or dry Prosecco
- Fresh strawberry slices orange slices, or mint sprigs, for garnish
Instructions
- Add 3 cups strawberries, 2 cups chilled orange juice, 1 to 2 tablespoons sugar, and 1 cup chilled sparkling wine to a blender. Blend on high until completely smooth, about 30 to 45 seconds. If mixture is too thick to pour, add a splash more sparkling wine and blend briefly until smooth and pourable.
- Pour blended strawberry mixture into each champagne flute, filling halfway.
- Hold each glass at a slight angle and slowly pour remaining chilled sparkling wine down the inside edge of the glass to about three-quarters full. Pouring at an angle preserves carbonation.
- Give each glass one gentle stir to combine.
- Garnish each glass with a fresh strawberry slice, orange slice, or sprig of mint. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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