6tablespoonsunsalted butter,cold and cut into small pieces
1 1/2cupsheavy cream,cold
Chocolate mint whipped cream:
1/2cupchocolate mint leaves,chopped (regular mint can be substituted)
Prepare the strawberries:
In a medium bowl, stir together the strawberries, vodka and sugar. Cover and chill in the refrigerator for 1-2 hours, depending on how strong you want the vodka flavor.
Drain (save the flavored vodka for mixed drinks).
Prepare the shortcakes:
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt and sugar.
Add the butter and use either a pastry blender or your fingers to incorporate the butter and dry ingredients. The pieces can range from pea sized to coarse cornmeal.
Pour the cream into the bowl and use a fork to incorporate it into the dough. The less the dough is worked, the softer the final product will be. Kneed the dough briefly if necessary and a few additional tablespoons of cream may be added if it needs help coming together.
Divide the dough into 5 balls and lay them out on the baking sheet several inches apart. Flatten slightly with your hand. (Note: you can also create smaller dessert portions by dividing the dough into smaller equal portions.)
Bake for 15-18 minutes, rotating the baking sheet halfway through.
Prepare the chocolate mint whipped cream:
In a small saucepan, bring the sugar, water, and chocolate mint leaves to a boil over medium-high heat. Cook until the sugar is just dissolved and remove from the heat. Steep for 20 minutes. Strain the syrup through a fine mesh strainer into a small measuring cup. Make sure to press the syrup from the mint leaves to get the most flavor.
In a large bowl, whisk the heavy cream until it reaches a soft peak. Whisk in the chocolate mint syrup.
Plate the dessert:
Slice the shortbread in half. Add a generous serving of the drunken strawberries followed by a dollop of chocolate mint cream. Serve at room temperature.