Strawberries & Cream Martini Recipe

Prepare puree

Wash, hull, and roughly chop the fresh strawberries. Place them in a blender or food processor with 1 tablespoon granulated sugar and 1 teaspoon fresh lemon juice. Puree until smooth, about 20–30 seconds.

Strain the puree through a fine-mesh sieve into a small bowl to remove seeds for a silky texture, pressing with the back of a spoon. Yield should be about 2–3 tablespoons of strained puree; set aside. Reserve any extra for another drink or dessert.

Chill glass

Place a martini or coupe glass in the freezer 5–10 minutes before serving, or fill it with ice water while you prepare the cocktail.

Combine ingredients

In a cocktail shaker, add 2 ounces vanilla vodka, 1 ounce strawberry liqueur, 1 ounce heavy cream, and 1/2 ounce half-and-half (if using). Add 2 tablespoons of the strained strawberry puree. Fill the shaker with ice (about 1 cup).

Shake

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and the cream is well emulsified with the spirits and puree, creating a slightly frothy texture.

Strain and serve

Discard ice or water from the chilled glass. Fine-strain the cocktail into the chilled martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to catch any small solids and ice shards.

Optional rim/drizzle: If desired, lightly drizzle 1 teaspoon cream or strawberry syrup inside the glass before pouring and swirl to create a romantic ribbon effect.

Garnish: Slice a small notch in the fresh strawberry and perch it on the rim, or float a thin fan of strawberry slices on the surface. Serve immediately.

To taste adjustments: If you prefer it sweeter, add up to 1/4 ounce simple syrup to the shaker before shaking. For a lighter mouthfeel, increase half-and-half and reduce heavy cream proportionally.