Strawberry & Lemon Shortcake


  • For the strawberry puree:
  • 10 ounces fresh or frozen whole strawberries, defrosted
  • 1/4 cup granulated sugar
  • 4 ounces limoncello
  • For the rim:
  • 3 tablespoons freeze-dried strawberries
  • 1 tablespoon granulated sugar
  • 1/2 lemon, zested
  • For the vanilla-lemon puree:
  • 2 cups ice
  • 1 cup vanilla ice cream
  • 1/4 cup lemon sorbet
  • Strawberry shortcake bar (optional)


  1. For the strawberry puree: In a blender, puree the strawberries until smooth. Strain through a sieve into a medium saucepan. Add the sugar and 1/4 cup of water. Cook on medium-low heat, stirring occasionally, until reduced by half. Turn off the heat. Add the limoncello and stir to combine. Cool completely and refrigerate.
  2. For the rim: In the bowl of a food processor, puree the freeze-dried strawberries into a powder. Pour into a small, shallow bowl. Stir in the sugar and lemon zest. Using the cut side of the lemon, wet the rims of the serving glasses. Dip in the strawberry sugar. Set aside.
  3. For the vanilla-lemon puree: In a blender, blend all the ingredients until thick and smooth.
  4. To assemble the cocktail: Pour some of the strawberry syrup into the bottom of the prepared glasses. Pour some vanilla puree on top, only filling the glass halfway, and use a spoon to swirl the strawberry. Repeat with another layer of strawberry syrup and vanilla. Swirl again.
  5. Submerge a strawberry shortcake bar in the glass, if desired.