Strawberry Shortcake

Pro tips

• Use softened vanilla ice cream for easier blending and a creamier texture.
• Add strawberries with their full syrup for sweetness and body—do not drain.
• Chill the glass beforehand to keep the drink cold longer if serving without blending.
• Blend only briefly to avoid over-aeration; aim for smooth, scoopable consistency.

Substitutions

• Crème de Cacao (White) → Crème de Cacao (Dark) (deeper chocolate flavor)
• Vanilla Ice Cream → Heavy cream, 1 oz (thinner consistency; less creamy)
• Strawberries in syrup → Fresh strawberries + 0.5 oz simple syrup (lighter flavor)
• Amaretto → Frangelico or almond liqueur (different nut profile)

Storage & make-ahead

Serve immediately; this cocktail does not store well due to ice cream separation.

Can I make this without ice cream?

You can, but the ice cream is essential to the creamy texture and flavor profile. Substitute with heavy cream (1 oz) if needed, though the result will be thinner.

What type of strawberries should I use?

Use canned or jarred strawberries in syrup as called for; the syrup adds sweetness and prevents dilution from fresh berries.

Can I scale this recipe?

Yes—multiply all ingredients proportionally. For 2 servings, double the amounts.

Should this be served cold or blended?

Blend all ingredients with ice for a frozen consistency, or stir together gently for a float-style drink with ice cream on top.

Can I use dark Crème de Cacao instead?

Yes, dark Crème de Cacao will add deeper chocolate notes and slightly darken the drink; adjust to taste.