Brew ¾ cup of strong, medium-roast coffee. Let it cool to room temperature, or chill it in the fridge for 10 to 15 minutes. Avoid pouring hot coffee over ice, as it will melt the ice quickly, making the drink watery before adding flavors.

Stir simple syrup into the cooled coffee while it's still a little warm, which helps it mix well. Taste it; it should be slightly sweet and flavorful. Add a little more syrup if needed.

Mix the strawberry and almond syrups into the sweetened coffee. Stir until both flavors blend fully. Taste again; you should clearly taste the strawberry, with a hint of almond in the background. Add more almond syrup only if you don't taste it at all.

Put large ice cubes in a tall glass, filling it about three-quarters full. Large cubes keep the drink cold and concentrated longer than small or crushed ice.

Pour the flavored coffee over the ice, leaving some room at the top for the milk. Slowly pour milk or cream over the back of a spoon into the coffee to create a creamy white layer on top. You can stir it all together now or leave it layered and stir as you drink.

In a small cup, combine frothed milk and strawberry syrup. Froth it with a handheld frother for 20 seconds until it becomes thick and pink. Spoon it over the back of a spoon onto the top of the drink.

Top the drink with crushed shortbread cookies or a small pinch of freeze-dried strawberries for a complete shortcake look. Add a reusable straw and serve right away.