This Baileys Strawberry Shortcake Cocktail is a smooth, creamy dessert drink that tastes like your favorite summer treat in a glass.
It’s fruity, sweet, and a little boozy—and it only takes 5 minutes to whip up.
Perfect for a lazy weekend, a girls’ night in, or a holiday dessert with a twist.
You’ll love how easy it is and how fancy it feels without much effort.
What You’ll Need
- 2 oz Baileys Strawberries & Cream
- 1 oz vanilla vodka
- 2 oz whole milk (cold)
- 2 strawberries (fresh, hulled)
- 1 tbsp strawberry syrup
- 2 tbsp whipped cream (plus more for topping)
- 1 shortbread cookie (crushed)
- Ice
Why I Love This Recipe
This recipe came out of one of those “I need dessert, but I also need a drink” moments. I had Baileys Strawberries & Cream in the fridge and decided to get creative. The first sip felt like a cheat code to adult dessert time.
- Tastes like strawberry shortcake in liquid form
- Creamy, sweet, and perfectly boozy
- Fast and no fuss—done in 5 minutes
- Great for date night or solo treat-yourself nights
- You only need one glass to feel fancy
Servings and Time
Serves: 1
Prep Time: 5 minutes
Total Time: 5 minutes
Macros (Approximate per serving)
- Calories: 310
- Protein: 3g
- Carbs: 23g
- Fat: 15g
- Sugar: 19g
- Alcohol: ~12% ABV
Why This Recipe Works (Quick Science)
The cream liqueur and milk blend smoothly because they both contain fat, which prevents curdling. Strawberry syrup enhances the fruitiness of the Baileys without overpowering it. Whipped cream adds lightness, and crushed cookies bring in that shortcake texture.
Common Mistakes
- Too much ice waters it down. Use just enough to chill, not dilute.
- Skipping the fresh strawberries means less real fruit flavor. Don’t skip them!
- Shaking too long can break down the cream—15 seconds is plenty.
- Using low-fat milk makes it less creamy. Stick with whole milk.
What to Serve With
- Strawberry shortcake or vanilla cupcakes
- Chocolate-dipped strawberries
- A cheese board with mild brie or camembert
- A side of buttery shortbread cookies
FAQ
Can I make this dairy-free?
Yes, use Baileys Almande (almond-based), and swap the milk for almond or oat milk.
Do I need to use vanilla vodka?
Nope! Plain vodka works, but vanilla vodka adds a dessert flavor boost.
Can I blend this instead of shaking?
You can, but it’ll be thicker and more like a milkshake. Still tasty!
How strong is it?
It’s a light cocktail—about the same alcohol level as a glass of wine.
Can I make this for a party?
Yes! Multiply everything by the number of servings and mix in a large pitcher.
Tools Required
- Cocktail shaker
- Jigger (or shot glass)
- Small glass (8 oz)
- Muddler or fork (for strawberries)
- Fine strainer (optional)
- Spoon
Substitutions and Variations
- No strawberry syrup? Use a spoon of jam thinned with water.
- No Baileys Strawberries & Cream? Try regular Baileys + a dash of strawberry extract or syrup.
- No shortbread cookies? Use graham crackers or vanilla wafers.
- Make it a frozen drink: Blend all ingredients with ice.
Make Ahead Tips
You can prep everything ahead (except the ice and whipped cream). Store in a sealed jar in the fridge for up to 24 hours. Shake with ice right before serving.
Instructions
Step 1: Muddle the Strawberries
Place 2 fresh strawberries (hulled) in the bottom of a shaker. Use a muddler or fork to mash until juicy and pulpy.
Step 2: Add the Liquids
Pour 2 oz Baileys Strawberries & Cream, 1 oz vanilla vodka, and 2 oz cold whole milk into the shaker over the muddled strawberries.
Step 3: Add Strawberry Syrup and Whipped Cream
Add 1 tbsp strawberry syrup and 2 tbsp whipped cream to the shaker.
Step 4: Add Ice and Shake
Add a handful of ice cubes (about 1/2 cup), then seal the shaker and shake vigorously for 15 seconds.
Step 5: Strain into Glass
Strain the drink into a small glass (8 oz) filled with 1–2 ice cubes.
Step 6: Garnish and Serve
Top with whipped cream, crushed shortbread cookie, and a fresh strawberry. Drizzle with a little strawberry syrup if desired.
Leftovers and Storage
This is best enjoyed fresh, but if you need to store it, keep it in a sealed jar in the fridge (without ice or whipped cream) for up to 24 hours. Shake well before serving. Don’t freeze it—cream liqueurs don’t freeze well and may separate.
Final Thoughts
This cocktail is like sipping strawberry shortcake in a glass—sweet, creamy, and just the right amount of indulgent. It’s super quick and easy, and every time I make it, it feels like a treat. I hope you give it a try and love it as much as I do. Let me know how it turned out in the comments, or ask if you have any questions. Cheers!
