Strawberry Shot Cake

The Strawberry Shot-Cake is a playful take on the traditional Strawberry Shortcake. I originally got the idea to make it after seeing a chocolate chip cookie made into a shot glass, served with milk inside. It uses a food grade silicone shot mold to make the cake shots in place of the traditional biscuits, then it is filled with a strawberry mix and whipped cream.

The first step is to gather your ingredients and supplies. The only specialty item you need are the silicon shot molds. Everything else can be mixed by hand or with specialty equipment. I like to use my mom's stand mixer when I visit her but it's not necessary for this recipe.

For the strawberries

3/4 lb Ripe Strawberries

2 tbsp Granulated Sugar

For the shot cake

2 cups All-Purpose Flour

1/2 tsp Salt

2-1/2 tsp Baking Powder

1/4 tsp Baking Soda

1 Egg

1/4 cup Buttermilk

1/4 cup Heavy cream

4 oz Butter

1 or 2 sets of food grade silicon shot molds. I purchased these on Amazon.

For the whipped cream

1 cup Heavy Cream

2 tbsp Granulated Sugar

The butter needs to be cut into 1/4 inch pieces. Set aside in the fridge to keep cold.

For the strawberries, place 1/4 into a bowl and mash into a thick and chunky puree. Slice the remaining strawberries and mix them with the puree along with the 2 tablespoons of sugar. Set aside on the counter until it's needed.

Preheat the oven to 425 and place the rack in the center of the oven.

Sift together the flour, baking powder, baking soda, salt and sugar. Mix in the cold butter cubes lightly until it resembles coarse cornmeal.

Lightly beat together the egg, whipping cream and buttermilk in a small bowl. Make a well into the center of the dry ingredients and pour in the wet ingredients. Mix the dough until it is just coming together and evenly moist. It will still look a bit shaggy. Gather the dough and gently knead a few times until it forms a loose dough ball.

This can all be done by hand, with a pastry blender or a stand mixer.

Fill the shot molds with the dough. Be sure to pack the mold entirely but do not over-stuff or the biscuits will be too dense (you're trying to keep them light and airy). This recipe should fill 6 to 8 shots.

Place the molds on a baking sheet in the center rack of the preheated oven.

After about 10 minutes of cooking the dough will have risen outside of the shot mold. Remove them from the oven and slice this part off, otherwise the shot will not cook through and it will not be able to stand on it's own. Continue baking another 5 to 7 minutes until the shots are done.

Remove from oven and let them cool.

Once the molds and shots have cooled, it's easy to press them out by pushing your thumb through the center opening of the silicone mold.

Be careful at this step or your shots may crumble a bit. It's okay if they do though, it happens to the best of us!

You can use store bought whipped cream, but I like to make it because it's simple and quick to do.

Using a wire whisk or the whisk attachment on a stand mixer, beat the cup of whipping cream until it begins to thicken. Add the sugar and continue beating until the whipped cream is nice and thick.

I like to dipped the shot cakes into the strawberry puree and then into a little bit of sugar to give it a nice sugared rim.

Then I fill the shots about 2/3 of the way with the strawberry mixture.

Next I put a good sized dollop of whipped cream on top. Don't be shy!

After the shots are assembled, I like to put a little strawberry slice and a leaf of mint to garnish the top. You can also serve it with some fresh strawberries and extra cream if you'd like.