Strawberry Vodka Clafoutis – Recipe


Damn strawberries fell in the vodka again. Ok, no they didn’t. Though it would have been a nice mess to eat. Strawberries seem to be coming out of my ears at the moment, just now I went across the road and picked more from a neighbour’s yard. There is no escaping them.

The clafoutis originates from France. Where they are traditionally cooked with a nip of Kirsch (cherry liqueur) and whole cherries – pits and all. It resembles a sweet pancake crossed between a baked custard. As the country Australian that I am, I had to improvise since I had never heard of Kirsch. Where would I be able to buy it? Maybe in the city somewhere, my local bottleo is hard pushed to get a bottle of wine in from a foreign country let a lone a fancy liqueur. There are some good points to having loads of Aussie reds to choose from but I really do crave a good malbec from Argentina sometimes.

With vodka in our liquor cabinet I thought it only fitting to replace the Kirsch. I know what vodka is – it is the stuff they put in slushies right, or are they called daiquiris? Nevermind.

Since there are strawberries everywhere I had to use them. Plus I think they are slowly winning me over, this year I have had no choice but to eat them.

Strawberry Vodka Clafoutis - Recipe
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 2 tbsp butter
  • 6 eggs
  • 1 ¼ cup milk
  • 50 gm sugar
  • 1 tsp vanilla bean paste
  • 2 tbsp of vodka (50ml)
  • Pinch of salt
  • 100gm flour (3/4 cup)
  • 1 punnet of strawberries (250 gms), quartered or halved
  • Icing sugar for dusting
  1. Preheat an oven to 180’c. Place an 11 inch (28cm) pie dish with the butter inside to melt in the oven while making the mixture.
  2. In a large mixing bowl combine the eggs, milk, sugar, vanilla paste, vodka, salt and flour. Use a stick blender to mix to make sure there are no lumps.
  3. Once the butter has melted in the pie dish, pour the egg mixture in. Arrange the strawberries over the top.
  4. Bake in an oven for 30 minutes or until a dark golden colour. Check with a metal skewer that the middle is cooked, it should come out clean.
  5. Allow to cool for another 30 minutes, and dust with icing sugar before serving.


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Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as a mentor for down to earth entrepreneurs, creatives, bloggers and leaders at

5 Responses

  1. Hi Lizzie,
    Thanks for visiting my blog. Wow this looks like a great recipe, love the addition of the vodka with the strawberries. We’ve been inundated with them as well here in Melbourne..$1 a punnet! Would prefer to be able to pick some from a neighbour’s yard though like you.

  2. Love strawberries! We have been getting a lot, too, from QLD and WA. Our strawberries don’t come out til later in the summer months. This looks delicious!

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