homemade strawberry cream liqueur

Intensity Key:
1 star = Very mild / very easy
5 stars = Overpowering / advanced technique

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Ingredients

For the strawberry infusion:

• 450g (1 lb) fresh ripe strawberries, hulled and quartered

• 750 ml (3 cups) high-quality vodka (use a mid-range brand – avoid bottom shelf)

For the cream base:

• 1 can (397g / 14 oz) sweetened condensed milk

• 480 ml (2 cups) heavy cream (35% milk fat)

• 1 tsp vanilla extract (pure, not imitation)

• ½ tsp almond extract (optional, but adds depth)

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Equipment Needed

• 1 large (2-quart) glass jar with a tight-fitting lid

• Fine-mesh strainer or cheesecloth

• Large mixing bowl

• Whisk or immersion blender

• 2 or 3 glass bottles or swing-top bottles for storage (sterilized)

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Instructions

Intensity Level: Low – just mixing, waiting, and straining.

Day 1 – Make the Strawberry Vodka Infusion

1. Prepare the strawberries. Hull and quarter the fresh strawberries. No need to be perfect – rough chunks work well.

2. Combine in jar. Place the strawberries in the large glass jar. Pour the vodka over them. Seal tightly.

3. Shake and store. Shake gently to combine. Store the jar in a cool, dark place (like a pantry or cupboard) for 3 full days.

4. Daily shake. Once per day, give the jar a gentle swirl or shake. You will notice the vodka turning deep pink to ruby red by day 2.

Day 4 – Finish the Liqueur (15 minutes active work)

1. Strain the vodka. Set a fine-mesh strainer over a large bowl. Line it with cheesecloth if you want crystal clarity (optional). Pour the infused vodka through the strainer. Press gently on the berries to extract all liquid – but do not crush hard, or the liqueur will be cloudy.

2. Discard berries. The strawberries have given their all – compost them.

3. Mix the cream base. In a separate large bowl, combine the sweetened condensed milk, heavy cream, vanilla extract, and almond extract (if using). Whisk vigorously until smooth and fully combined.

4. Combine slowly. While whisking continuously, slowly pour the strawberry-infused vodka into the cream mixture. Whisk until uniform. Note: The mixture will thicken slightly and turn a beautiful pale pink.

5. Blend (optional but recommended). For an extra-smooth, emulsified liqueur that won’t separate quickly, use an immersion blender for 30 seconds.

6. Bottle it. Using a funnel, pour the finished liqueur into sterilized glass bottles. Seal tightly.

How to Serve

• Serve well-chilled over ice.

• Add to coffee or hot chocolate for a boozy strawberry mocha.

• Drizzle over pancakes, waffles, or cheesecake.

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Storage & Shelf Life

• Refrigerate immediately. Because this contains fresh dairy, it must be kept cold.

• Shelf life: Up to 2 weeks in the refrigerator. Shake gently before each use, as natural separation may occur.

• Freezer option: Freeze for up to 3 months. The texture will be thicker; thaw in the fridge overnight and shake well.

Warning: Do not store at room temperature. This is not a shelf-stable cream liqueur like mass-produced Bailey’s, which uses preservatives and stabilizers.

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Nutrition Information

Approximate per 2 fl oz (60 ml) serving – about a standard shot or small pour.