Yield
Serves 16 (serving size: 2 shots) 
Photo: Jennifer Causey; Styling: Kellie Gerber Kelley 

How to Make It

Step 1

Lightly coat 32 mini muffin cups with cooking spray; set aside. 

Step 2

To make strawberry layer, add strawberries to a blender; process until smooth. Strain through a fine mesh sieve, pressing with back of a spoon, collecting juice in a liquid measuring cup (you should have about 1 cup juice). Combine strawberry juice, sugar, lemon juice, and pepper in a medium saucepan over medium-low heat. Sprinkle gelatin evenly over juice mixture; allow to stand and soften 1 minute. Increase heat to medium; cook, stirring constantly, until gelatin and sugar dissolve completely.

Step 3

Remove pan from heat; stir in vodka and strawberry liqueur. Pour mixture evenly into 32 muffin cups (about 1 tablespoon per cup). Place pan in refrigerator; refrigerate 30 to 35 minutes.

Step 4

To make cream layer, combine half-and-half, sugar, vodka, vanilla seeds, and pod in a medium saucepan over medium-low heat; cook 3 minutes, stirring constantly. Remove pod; discard. Sprinkle gelatin evenly over liquid; allow to stand and soften 1 minute. Increase heat to medium; cook, stirring constantly, until sugar and gelatin dissolve completetly. Set aside to cool 3 minutes. Pour cream mixture evenly over strawberry mixture in cups. Refrigerate 4 hours or until set. Ren a sharp paring knife around the edges of cups to loosen jello. Place jelly roll pan on top of each muffin pan; carefully invert jello shots onto pan. Garnish with fresh strawberry slices, if desired. 

Ratings & Reviews