This recipe is perfect for all the sweethearts in your life (they’re also kid-friendly).
They’re just as cute as they are delicious.
And you only need a few simple ingredients to make them. But they still have that wow factor that makes them perfect for parties.
Before you get stuck into making the shots, tell me in the comments who you’ll be making these for this Valentine’s Day!
Here’s what you need to make the jelly shots – it’s not much!
- Jell-O: Our star player! Choose any flavor you want, but a red or pink flavor like strawberry or raspberry will add the Valentine’s day vibe.
- Thickened cream: To top the jell-o shots. Chilled cream whips up better, so keep it in the fridge until you’re ready to use it.
- Powdered sugar: This is to sweeten the whipped cream. It dissolves easily, giving a smooth texture to our whipped topping.
- Vanilla extract (optional): I can’t get enough of the subtle warmth vanilla extract adds, so you’ll always find it in my recipes! But it’s optional here
- Fresh strawberries: These aren’t just for garnishing! The strawberry hearts also add a burst of freshness.
Step 1: Prep the shot glasses and Jell-O
Arrange 8-10 shot glasses in a 12-cup cupcake baking pan, tipping them on their sides so they’re slanted.
Then, prepare your Jell-O according to the package’s directions.
Step 2: Pour the Jell-O
Transfer your prepared Jell-O to a cup or jug with a pouring spout and carefully pour some into each shot glass.
Fill the shot glasses almost up to the rim while they’re slanted.
Pro tip: If you’re worried about spills, you can lift out each shot glass, hold it sideways, and pour the Jell-O in. Then gently place it back in the pan.
Refrigerate the Jell-O for at least 2 hours or until firm.
Step 3: Prep the strawberries
Just before the Jell-O is ready to come out of the fridge, prepare the strawberry hearts.
Cut the tops off the strawberries, slice them in half, and then use a small heart-shaped cookie cutter to make your shapes.
Psst… Cookie cutters make this step a breeze, but you can also do it with a sharp paring knife if you’re feeling crafty!
Step 4: Whip the cream
Pour your chilled cream into a medium bowl, sift in the powdered sugar and add the vanilla extract.
Then whisk the cream until stiff peaks form.
Be careful not to overbeat the cream or it might turn buttery. It’s perfect when it holds its shape but is still smooth.
Step 5: Assemble the shots
Transfer the whipped cream to a piping bag (or freezer bag) and cut off the tip.
Pipe a circle of cream around the edge of the Jell-O in each glass, then squeeze out more cream in the center until it reaches the top.
You can also just spoon some of the whipped cream on.
Finally, place a strawberry heart in the center of each mound of whipped cream.
Variations and substitutions
The shots are pretty simple, but there are a few things you can switch up if you want to.
- Alternative flavors: feel free to experiment with different flavors of Jell-O. Peach, lime, or blueberry could all be fun twists. You can also make layered jello shots and use multiple flavors.
- Dairy-free whipped cream: if you’re catering to a dairy-free diet, use coconut cream instead. Or you can use coconut milk instead of coconut cream. Refrigerate the can of coconut milk overnight, then scoop out the firm cream that’s risen to the top and whip it with powdered sugar and vanilla (just like regular whipped cream).
- Different fruit: if strawberries aren’t your favorite, you can substitute them with other fruits. Think about using a small shape cutter to cut shapes from slices of kiwi, mango, or blueberries.
- Adults-only version: for a grown-up twist, replace a portion of the cold water in the Jell-O preparation with your favorite spirit. Vodka or rum would work well, but remember that adding too much alcohol can prevent the Jell-O from setting properly.
- Fancy serving: serve the Jell-O in hollowed-out strawberries, and you can even go a step further by dipping the Jell-O-filled fruit in melted chocolate. Fancy.
Want some more Valentine’s-day themed food to serve? I’ve got you covered.
- Strawberry or raspberry macarons: These elegant French pastries can be dyed pink and filled with strawberry or raspberry buttercream for a romantic touch.
- Heart-shaped pizza: shape your pizza dough into a heart and top with bright red tomato sauce and heart-shaped pepperoni. Psst… did you know the air fryer is great for reheating pizza.
- Caprese salad skewers: these skewers will bring a pop of color and a dose of freshness to your spread.
- Pink shrimp cocktail: a classic appetizer. I always serve this in a martini glass for added elegance. And serve it with tortilla chips and pineapple salsa.
- Pink sushi rolls: Fill your sushi rolls with pink salmon and tuna. YUM!
These Valentine’s Day strawberry Jell-O shots are best enjoyed fresh. But if you find yourself with leftovers, here’s how to store them:
- Cover each shot glass with plastic wrap or transfer the shots to an airtight container.
- Keep them in the refrigerator for up to 2-3 days.
The whipped cream and strawberries might lose their freshness after the first day.
If you can, only top the shots you know will get eaten, and then make fresh cream and strawberries for the leftovers.
Jell-O shots don’t freeze well – they lose their jiggly texture.
Valentine’s Strawberry Jell-O Shots
- 1 3 oz box Jell-O or 85g box Aeroplane Jelly (any flavor)
- 500 ml thickened cream chilled*
- 5 tablespoons powdered sugar
- 3/4 teaspoon pure vanilla extract
- Fresh strawberries washed and dried
- Place 8-10 shot glasses into a 12-cup cupcake baking pan so that the glasses are tipped on their sides. Set aside.
- Prepare jelly according to package directions. Transfer jelly to a cup or jug with a pouring spout and carefully pour the jelly into each of the shot glasses. If you find it easier, lift out the shot glass, keeping it sideways, and carefully pour the jelly into the glass while holding it, then gently place it back, sideways, into the cupcake pan. Pour the jelly almost up to the rim of the glass while the glass is on its side.
- Refrigerate the jelly for at least 2 hours, or until firm.
- Just before you take the jelly out of the refrigerator, prepare the strawberry hearts. Cut the tops off the strawberries and slice the strawberries in half. Place the strawberries cut-side down, and using a small heart-shaped cookie cutter, cut hearts out of the strawberry halves. Set aside.
- Pour the thickened cream into a medium bowl. Sift over the powdered sugar and add the vanilla extract. Whisk the cream to stiff peaks (using an electric mixer, or by hand), being careful not to overbeat the cream.
- Transfer the whipped cream to a piping bag and cut the tip off (leaving an opening somewhere around medium-sized, but not too big). Pipe a circle of whipped cream around the edge of the jelly, next to the glass (I found that this helps eliminate pockets of air around the top edge of the jelly layer). Then place the piping bag tip in the middle of the circle and squeeze out the whipped cream until it reaches the top of the glass. Feel free to use a star tip, or do some fancy swirls, if you like! You can also just spoon it into the glass, either way will still look great!
- When finished piping all of the whipped cream, gently place a strawberry heart in the middle of each mountain of whipped cream. Serve immediately, or refrigerate up to 6 hours, covered.