Strawberry Shortcake Mimosas

Ingredients

For the strawberry mixture

• 1 cup fresh strawberries, hulled and sliced
• 2 tbsp sugar
• 1 tsp vanilla extract

For the mimosa

• 1 bottle chilled prosecco or champagne
• 1 cup strawberry lemonade or strawberry juice
• ½ cup vanilla vodka (optional)
• Whipped cream for garnish
• Crushed shortbread cookies or graham crackers for rim
• Fresh strawberry slices for garnish

Instructions

1. In a bowl, combine sliced strawberries, sugar, and vanilla extract. Let sit for 10–15 minutes until juicy.
2. Optional: Rim champagne flutes with a little strawberry juice, then dip into crushed shortbread cookies.
3. Spoon 1–2 tablespoons of the strawberry mixture into each glass.
4. Add a splash of strawberry lemonade and vanilla vodka if using.
5. Slowly top with chilled prosecco or champagne.
6. Garnish with whipped cream and a fresh strawberry slice.
7. Serve immediately while bubbly and cold.

Tips

• Use very cold sparkling wine for the best fizz.
• Don’t over-stir after adding prosecco or champagne or the bubbles will fade quickly.
• For a sweeter version, use Moscato instead of champagne.
• For a non-alcoholic version, replace the sparkling wine with sparkling water, lemon-lime soda, or non-alcoholic sparkling wine.
• Freeze sliced strawberries ahead of time to keep drinks cold without watering them down.
• Add a little pound cake cube on a cocktail skewer for a true “shortcake” presentation.

For brunch pairings, these go especially well with:

• Pancakes or waffles
• Cheesecake bites
• Biscuits and whipped cream
• Fresh fruit platters