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Black Pepper Strawberries-and-Cream Gelly Shots

Photo: Jennifer Causey; Styling: Kellie Gerber Kelley 


Serves 16 (serving size: 2 shots) 

Juicy strawberries and a hint of black pepper are already a winning combination, but add vodka and vanilla cream and you've got the best shooters your party could ask for. If you have trouble finding strawberry liqueur, substitute Chambord (raspberry liqueur, readily available in many package stores).


  • Cooking spray
  • 12 ounces fresh hulled strawberries
  • 1/3 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 2 (1/4-ounce) packets unflavored gelatin
  • 3/4 cup vodka
  • 1/4 cup strawberry liquor
  • 1 cup half-and-half
  • 1/4 cup sugar
  • 2 tablespoon vodka
  • 1 vanilla bean, split and scraped
  • 1 (1/4-ounce) envelope unflavored gelatin
  • Fresh strawberry slices (optional)

Nutrition Information

  • calories 101
  • fat 1.8 g
  • satfat 1.1 g
  • monofat 0.5 g
  • polyfat 0.1 g
  • protein 2 g
  • carbohydrate 11 g
  • fiber 0 g
  • cholesterol 6 mg
  • iron 0 mg
  • sodium 9 mg
  • calcium 20 mg

How to Make It

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

    Preparing Strawberries
  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.

  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.

  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.