Brew two shots of espresso or a half cup of strong, medium-roast coffee. Let it cool to room temperature or chill it in the fridge for ten minutes. Avoid adding hot coffee directly to ice, as this will make the drink watery.

In a small bowl or jar, mix the strawberry syrup, heavy cream or milk, and vanilla extract until smooth. Taste it; it should be sweet, creamy, and strongly strawberry-flavored. Set it aside for layering.

Add simple syrup to the cooled espresso or coffee, then stir. Taste it; the coffee should be lightly sweet and balanced. It's important to sweeten cold coffee first so it blends smoothly. Fill a tall glass with large ice cubes. Large cubes melt slowly and keep the drink cold without watering it down.

Pour the sweetened, cooled coffee over the ice. This forms the base layer of your drink. Hold a spoon above the coffee layer and gently pour the strawberry creme mixture over the back of the spoon onto the coffee. This will create a visible separation between the coffee and the pink creme layer above. Do not stir.

In a small cup, combine heavy cream, strawberry syrup, and powdered sugar. Use a handheld frother to whip it for 20 to 30 seconds until it is thick and holds its shape when tilted. The foam should look soft pink and feel denser than regular cold foam.

Use a large spoon to add the cloud foam to the drink gently. Make sure it sits as a thick layer on the strawberry creme without sinking. Add a wide reusable straw and serve immediately.

Take your first sip through the cloud foam to enjoy the creamy strawberry flavor. Then stir gently as you drink to blend the coffee, strawberry creme, and cloud foam.