Strawberry shortcake is a delicious summer dessert in any form, whether as the classic stack of whipped cream, fresh strawberries and fluffy cake, or in the form of the frozen ice cream truck staple made with strawberry ice cream rolled in cake crumbs. Now, this boozy, liquid version can officially be added to the list. Inspired by the classic dessert and the frothy, creamy Ramos Gin Fizz, this happy hour-friendly take on strawberry shortcake is light, airy and packed with bright strawberry flavor. It’s perfect for hot summer days or brunch-time sipping.
Strawberry Shortcake Fizz
London Dry Gin
2 oz London Dry Gin
1 oz Heavy Cream
0.75 oz Strawberry syrup
0.75 oz Lemon Juice
0.75 oz Egg Whites
3 drops rose water
Fresh strawberry, for garnish
- Add all ingredients to a shaker tin except for the soda water and strawberry garnish, and dry shake without ice to emulsify the egg whites. Shake for at least one minute, or longer if you can.
- Crack the tin and add ice. Shake for another minute.
- Strain the drink into a Collins glass using a Hawthorne strainer.
- Add fresh ice and top with soda water.
- Slice a strawberry into thin slices. Make a fan with three of the slices and secure with a bamboo pick. Lay the fanned strawberries on top of the cocktail, across the glass.
0.5 Cup Strawberries
1 Cup sugar
1 Cup water
- Add all ingredients to a medium saucepan.
- Heat over medium heat until the sugar is completely dissolved. Do not boil.
- Remove from heat and cool to room temperature before refrigerating. Do not remove the strawberries.
- Infuse for 24 hours.
- Strain out the strawberries using a colander or fine sieve.
- Bottle and refrigerate syrup until using.