Strawberries and Cream

Name: Strawberries and Cream
Prep time: 3 min
Total time: 3 min
Yield: 1 serving
Cuisine: European
Ingredients: London dry gin — 30 ml (1 oz); Fraise des Bois liqueur — 40 ml (1 1/3 oz); White Crème de Cacao — 15 ml (1/2 oz); Single cream/half-and-half — 30 ml (1 oz)

Shake ∙ 3 min ∙ 17% ABV ∙

Strawberries and Cream shakes gin with Fraise des Bois wild strawberry liqueur, white crème de cacao and cream, served up in a coupe. Silky and plush on the tongue, with a juicy berry sweetness that melts into cocoa warmth before a clean, lingering finish.

Ingredients

Servings

Garnish

Instructions for 1 serving

Pre-chill a glass
Shake all ingredients with ice: London dry gin 30 mlFraise des Bois liqueur 40 mlWhite Crème de Cacao 15 mlSingle cream/half-and-half 30 ml
Fine strain into the chilled glass
Garnish with a strawberry and a mint sprig

Tips

Use cold cream straight from the fridge; a warm pour breaks the shake and dulls the chill.
Shake hard but briefly over plenty of ice so the cream emulsifies without over-diluting.
Fine-strain right after shaking and serve at once; the cream separates if the drink sits.

FAQ

What do you need for a Strawberries and Cream cocktail?

London dry gin, Fraise des Bois (wild strawberry) liqueur, white crème de cacao, and single cream or half-and-half, shaken with ice and fine-strained into a chilled coupe. It is finished with a strawberry and a mint sprig.

What kind of cream is used in a Strawberries and Cream cocktail?

This recipe uses single cream, also called half-and-half, poured in and shaken with the other ingredients rather than whipped. It emulsifies with the liqueur and gin during the shake, giving the drink a light, silky body instead of a thick, whipped texture.

Do you whip the cream for a Strawberries and Cream cocktail?

No, the cream goes in unwhipped and gets its texture from being shaken hard with ice alongside the gin, liqueur, and crème de cacao. Whipping it beforehand would make the drink too thick to fine-strain cleanly into the glass.

How do you keep the cream from getting watery in this cocktail?

Use well-chilled cream and shake hard and briefly over plenty of ice, then fine-strain immediately so the drink isn't left sitting over melting ice. A short, vigorous shake chills and emulsifies the cream without over-diluting it.