Strawberry Shortcake Recipe

Macerate Strawberries

Place the hulled and quartered fresh strawberries in a small bowl. Add the lemon juice and 1 oz strawberry syrup (or 1 tsp sugar if using fresh berries without syrup). Lightly muddle with a muddler or the back of a spoon until broken down but still slightly chunky (about 20–30 seconds). Set aside for 5 minutes to macerate and release juices.

Whip Light Cream

In a chilled small bowl, pour the cold heavy cream, add powdered sugar (0.5 tsp) and vanilla extract (1/8 tsp). Whisk by hand or with a small electric mixer until soft peaks form (about 45–60 seconds). Chill in refrigerator until ready to top the cocktail.

Add ice to the cocktail shaker, filling it about half full.

Add Absolut Berri (2 oz), Baileys (1 oz), RumChata (1 oz) to the shaker.

Spoon the macerated strawberry mixture (including its juices) into the shaker. If you prefer a smoother texture, press the mixture through a fine mesh strainer into the shaker and discard solids; otherwise keep the fruit bits for texture.

Shake vigorously for 12–15 seconds to chill, slightly dilute, and incorporate the dairy liqueurs with the strawberry juices.

If desired, rim the serving glass with a little strawberry syrup, then dip into crushed shortbread or vanilla cookie crumbs for a shortcake effect.

Fine-strain the cocktail into a chilled coupe or rocks glass over fresh ice (or served neat, based on preference).

Gently spoon or pipe a dollop (about 1–1.5 oz) of the whipped cream on top of the cocktail.

Garnish with a sliced or whole strawberry on the rim and a light sprinkle of crushed shortbread crumbs over the cream to evoke shortcake texture.

Serve immediately with a small spoon or straw for sipping the cream layer first, then the cocktail beneath.