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Is it a vodka cocktail? Is it vanilla cake in a cup? Even better – it’s both! These vanilla vodka strawberry n’ cream cakes are sinfully delicious, boozy enough to get the party started, and are a definite crowd pleaser as an after-dinner treat.

Vanilla Vodka Strawberry n' Cream Cakes in stem glasses

Vanilla Vodka Strawberry n’ Cream Cakes Recipe

If a grown up Strawberry Shortcake invited you over for dinner this is what I’d imagine she’d serve for dessert.

With store bought ingredients, no fuss, and tasty vanilla flavored vodka, you’ll look like a pro offering this to your guests. Or make it for an indulgent after-dinner treat for you and your partner! 

What I love about this recipe is that it’s not just easy to make, it can easily be modified depending on your personal tastes. It also looks impressive, which is a nice touch when you bring these babies out at a dinner party.

What Kind of Glass is Best For Serving Cakes in a Cup?

For our recipe we used trifle cups. These are individual glasses that are designed specifically for serving this style of dessert in them. They come in all kinds of shapes and sizes! 

You can also use a wine glass!  Red wine glasses work best since they’re usually the biggest and have less curve than glasses designed for whites. 

If you don’t have either of those you can make your cakes in any glassware you have on hand. Whiskey glasses would work fine, so would stemless wine glasses

And of course these are also super cute served in mason jars! 

What Ingredients are in These Vanilla Vodka Strawberry n’ Cream Cakes?

This recipe calls for pretty simple ingredients. For the vodka, we divided up 2 ounces of Burnett’s vanilla vodka, but any variety of vanilla flavored vodka you have on hand will do. 

The cake is actually just store bought vanilla cake. For the whipped cream you’ll need 1 cup of heavy whipping cream, 3 tablespoons of powdered sugar (also called icing sugar or confectioner’s sugar), and 1 teaspoon of vanilla. 

Last (but not least!) are the strawberries; slice up about 2 cups worth and they get coated in 2 teaspoons of white sugar.

How Much Does This Recipe Serve?

You’ll get approximately 3 servings with this recipe. It all depends on how big your glasses are and how you measure out your ingredients. The recipe can also be doubled.

How to Make Vanilla Vodka Strawberry n’ Cream Cakes

Vanilla Vodka Strawberry n' Cream Cakes

Vanilla Vodka Strawberry n' Cream Cakes

Cook Time: 25 minutes
Total Time: 25 minutes

Is it a vodka cocktail? Is it vanilla cake in a cup? Even better – it’s both! These vanilla vodka strawberry n’ cream cakes are sinfully delicious, boozy enough to get the party started, and are a definite crowd pleaser as an after-dinner treat.

Ingredients

  • 1 Vanilla Cake, prepared
  • 2 C. Strawberries, sliced
  • 2 tsp. White Sugar
  • 2oz Vanilla Vodka, divided
  • 1 C. Heavy Whipping Cream
  • 3 Tbs. Powdered Sugar
  • 1 tsp. Vanilla

Instructions

    1. In a small mixing bowl, combine your strawberries, white sugar, and 1oz of vanilla vodka. Mix until all strawberries are coated, and place in the refrigerator to soak.
    2. In a mixing bowl, pour in 1 cup of heavy whipping cream, 3 Tbs. powdered sugar, and vanilla. Beat on medium speed until stiff peaks form. Watch closely, and be careful not to over mix!
    3. Using a mason jar lid or a cup, cut your cake into circles and place one layer in each of your trifle cups.
    4. Add 1oz of vanilla vodka into a small bowl, and brush a thin layer over each cake. Add a scoop of strawberries, and finish with whipped cream.
    5. Repeat the layers above until you run out of cake or room in your trifle cup. Finish with strawberries and whipped cream, and serve immediately or keep in the refrigerator for up to 8 hours*.

Notes

*If keeping in the refrigerator for later, hold off on the last layer of whipped cream until you are about to serve.

Ingredients:

  • 1 Vanilla Cake, prepared
  • 2 C. Strawberries, sliced
  • 2 tsp. White Sugar
  • 2oz Vanilla Vodka, divided
  • 1 C. Heavy Whipping Cream
  • 3 Tbs. Powdered Sugar
  • 1 tsp. Vanilla

Directions:

In a small mixing bowl, combine your strawberries, white sugar, and 1oz of vanilla vodka. Mix until all strawberries are coated, and place in the refrigerator to soak.

In a mixing bowl, pour in 1 cup of heavy whipping cream, 3 Tbs. powdered sugar, and vanilla. Beat on medium speed until stiff peaks form. Watch closely, and be careful not to over mix!

Using a mason jar lid or a cup, cut your cake into circles and place one layer in each of your trifle cups.

Add 1oz of vanilla vodka into a small bowl, and brush a thin layer over each cake. Add a scoop of strawberries, and finish with whipped cream.

Repeat the layers above until you run out of cake or room in your trifle cup. Finish with strawberries and whipped cream, and serve immediately or keep in the refrigerator for up to 8 hours*.

*If keeping in the refrigerator for later, hold off on the last layer of whipped cream until you are about to serve.

How to Macerate Strawberries

How to… What? Macerate means to soak your strawberries in something (usually sugar) so they absorb the sweetness and soften up into a syrup. If you were making a regular strawberry shortcake you’d soak your strawberries in sugar alone, but here we’re soaking them in sugar and vodka to create a delicious filling for our cakes.

To macerate strawberries for our strawberry n’ cream cakes, soak them in the sugar and vodka for a minimum of 30 minutes. I like to leave them overnight (in an airtight container) so you can get a really good flavor.

Top down view of strawberry shortcake alcoholic dessert

Can You Use Frozen Strawberries in This Recipe

Yes, but frozen strawberries won’t macerate. If you want to use frozen strawberries, let them thaw in the fridge for several hours

Then once they’re thawed take the strawberries out of the container and mix your sugar and vodka right into the juice. If you skip this step you might end up with mushy strawberries. 

Frozen strawberries have a slightly different texture, but still taste great especially if strawberries are out of season where you live.

Can I Use Homemade Cake Instead of Store Bought?

Yes, absolutely! If you want to add an extra homemade touch to this recipe by all means make your own cake. Just be sure to do it ahead of time so it’s completely cool before you assemble your cake cups. 

You can use any yellow cake as long as it comes out firm enough to be cut into rounds and layered in the glass. Pound cake and angel food cake will also work, but they will have a slightly different taste.

What Whipped Cream Substitutes Can I Use?

You can easily make this recipe without making your own homemade whipped cream if you want. Just grab a can of your favorite brand (you might need two depending on how generous you are with the whipped cream) and use that instead!

Cool whip also works in this recipe, but it will taste a bit different. 

How to Make a Kid-Friendly Version

I know that if I was eating the vodka version of this recipe my kids would be dying to get a bite. Thankfully it’s easy to make a kid-friendly version! 

First of all, you’ll have to soak some non-alcoholic strawberries. I recommend increasing the amount of sugar you’re using since you won’t have the alcohol to help break down the berries. I like to use 2 tablespoons of sugar per cup of fruit.

Besides that, everything else about the recipe is the same. The only other difference is you skip brushing the cakes with the second ounce of vodka. If you want, you can instead brush them with a vanilla syrup, but it will taste ok without it too. 

This is also a great option for your sober or pregnant friends. 

Make a More Boozy These Vanilla Vodka Strawberry n’ Cream Cakes

I can’t be the only one who looks at alcohol recipes and thinks, “there isn’t even any alcohol in there!” Of course, there is 2oz of vanilla flavored vodka here, but that’s spread between 3 glasses. It’s not even a shot!

Here’s some ways you can add more alcohol to this recipe:

In the whipped cream – Add an extra 1 ½ oz of the vodka to your whipped cream, plus another tablespoon of powdered sugar. Mix normally (until stiff peaks form). 

Soak the cake – Pour as much alcohol as you want into a shallow bowl or dish and soak the cake rounds in it for up to 30 seconds. You might need to experiment to make sure they’re not too soft, but this can be a great option to moisten dry cake too!

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