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strawberry martini shortcake

(10 ratings)
joyouscook avatar
Blue Ribbon Recipe by
Barbara Mayo
@joyouscook
Collierville, TN

It's time for strawberries! This light and yummy twist on strawberry shortcake is yummy for the end of a nice dinner for 2 or a dinner party for 6.

Blue Ribbon Recipe

This strawberry shortcake martini is a beautiful and tasty dessert that takes a few steps but is still easy to make. Presenting this dessert in a martini glass adds to its fancy feel. Crushed lemon biscotti add texture and a pop of lemon flavor. The pudding layer uses heavy cream for a thick and creamy pudding. It's almost like a cheesecake. Balsamic vinegar enhances the strawberries and is a tangy contrast to the pudding. A sprinkle of orange zest rounds out the flavor profile. When strawberries are at their best, this will be a wonderful dessert. Our one tip is to assemble the shortcake dessert right before serving.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 4 serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For strawberry martini shortcake

  • 24 lg
    fresh strawberries, reserve 4 for garnish
  • 4
    lemon biscotti dipped in white chocolate, finely crushed
  • 1 1/2 c
    heavy cream
  • 3 oz
    cheesecake instant pudding mix package
  • 1/2 lg
    fresh orange, zested
  • 1/2 c
    good balsamic vinegar, divided
  • 4 Tbsp
    granulated sugar

How To Make strawberry martini shortcake

  • Crushed biscotti in a bowl.
    1
    Crush the biscotti and set aside.
  • Mix heavy cream and cheesecake instant pudding.
    2
    In a mixing bowl, add the heavy cream and pudding mix. Follow the beating instructions on the box.
  • Stir in half the crumbled cookies.
    3
    When completely mixed, add 1/2 of the lemon biscotti crumbs and mix well.
  • Cleaned and chopped strawberries in a bowl with balsamic vinegar and orange zest.
    4
    Clean the strawberries and set four aside to use as garnish. Chop the rest into small pieces and place in a small bowl. Add 1/4 c of balsamic vinegar and orange zest; mix well. Cover and chill in the refrigerator for at least 15 minutes.
  • Dip a martini glass in balsamic vinegar and sugar.
    5
    When assembling place 4 Tbsp of sugar on one small plate. Place the remaining 1/4 c of balsamic vinegar on another small plate. Take a martini glass and dip the rim into the balsamic vinegar. Immediately dip the rim into the sugar.
  • Spoon 1/4 of the cheesecake pudding mixture into the glass.
    6
    Carefully spoon 1/4 of the cheesecake mixture into each glass.
  • Top with 1/4 of the strawberries.
    7
    Top with 1/4 of the fresh strawberry mixture.
  • Sprinkle with remaining crushed cookies.
    8
    Sprinkle with 1/4 of the remaining lemon crumb mixture. Garnish with a large strawberry sliced on the side of each glass.
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