This is a showstopper dessert. If you pop these out to a dinner crowd, there will be OOHS and AHHS. Guaranteed.
The truth is though that you can whip them up in under an hour and they are perfect for spring when really good strawberries are starting to pop up in markets and stores.
There are three elements to these cute little guys and each is so very doable. Let’s start with the shortcakes though. You just want to stir together the dry ingredients for the shortcakes in a medium bowl and then use your hands to mix in the cold butter. It should just resemble a coarse mixture. It’s doesn’t have to be perfectly uniform.
Then stir in the half and half and you will end up with an almost crumbly dough. It should stick together loosely though if you press on it. If it’s very dry, feel free to add a bit more liquid.
Then you just need to form the dough into six even-sized mounds on a baking sheet lined with parchment paper and brush them with butter. I also sprinkled mine with some raw sugar just to give them some extra crunch.
Bake these guys at a nice and hot 450 degrees F. for 15 minutes until they are lightly browned all around. Then let them cool a bit before serving!
While the shortcakes cook (or in advance), you can make the whipped cream and strawberry sauce. The whipped cream couldn’t be easier. Just stir together all the ingredients in a mixing bowl. A cold metal mixing bowl will make the whipping really easy. Then whisk together until the mixture holds stiff peaks! Store it in the fridge until you need it.
The strawberry sauce is equally easy. Add all the ingredients to a medium saucepan and set over medium heat. You want to cook this sauce until the strawberries start to barely break down. It should take more than 6-8 minutes. If you cook the sauce longer than that you run the risk of overcooking the sauce and the strawberries will turn to mush!
This was my finished sauce which you can serve warm or at room temperature.
When you’re ready to make the martinis, break up a shortcake into a few big chunks. One shortcake should make two martinis. Then top with the strawberry sauce and add some whipped cream right before serving!
These really are simple to make, but they are also elegant and fun at the same time. Give them a shot if you need a good spring dessert!
Strawberry Shortcake Martinis Recipe Instructions
strawberry shortcake martinis
Prep Time: 20 minutes
Total Time: 45 minutes
Yield: 12 martini Shortcakes Recipe
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup butter
- 3/4 cup half and half
- Melted butter, for brushing
- Raw sugar, for dusting
Quick Fresh Strawberry Sauce:
- 4 cups fresh strawberries, quartered
- /4 cup sugar
- 1/2 lemon, juice only
Vanilla Whipped Cream:
- 1 cup heavy whipping cream
- /4 tablespoon sugar
- 1 teaspoon vanilla extract
- For whipped cream, stir together ingredients in a large bowl. The colder the cream is the easier it will be to whip. Whisk cream or use a stand mixer with the whisk attachment until the cream holds firm peaks. Store in the fridge until needed.
- For the shortcakes, preheat oven to 450 degrees F. Stir together flour, baking powder, salt, and sugar in a medium mixing bowl.
- User your fingers to mix cold butter into the dry ingredients until it resembles a coarse meal.
- Stir half and half into the mix. It should be slightly crumbly but if it’s very dry feel free to add a bit more half and half or milk.
- Line a baking sheet with parchment paper and divide shortcake batter into six even lumps. Just shape them with your hands and place them on the baking sheet.
- Brush each shortcake with melted butter and sprinkle with raw sugar.
- Bake shortcakes at 450 degrees for about 15 minutes until they are lightly browned on top and around the edges.
- Remove and let cool briefly before serving.
- For strawberry sauce, add all ingredients to a medium saucepan over medium heat. Stir regularly has the sauce heats and the strawberries break down.
- After a few minutes the strawberries should start to release their liquid. The sauce can simmer lightly but don’t overcook it or the berries will turn to mush.
- Kill the heat once the sauce is slightly thick and berries are still bright red. Serve the sauce either at room temperature or slightly warm.
- To make a martini, break up the shortcakes into a few large chunks. One shortcake should make two martinis. Top with strawberry sauce and whipped cream and serve immediately