To a medium saucepan add strawberries, sugar, and lemon juice. Cook over medium-high heat until mixture comes to a boil, stirring occasionally. Cook for 3-4 minutes, until strawberries have visibly reduced in size and juice begins to form.
Reduce heat to low, and cook for an additional 10 minutes. The strawberries will continue to release juice and thicken. Remove from heat. Puree in a blender until smooth. Optionally, strain seeds with a fine mesh strainer.
Combine 4 ounces of Skrewball peanut butter whiskey along with a dash of heavy whipping cream and ½ cup of ice in a Boston shaker. Shake for 30 seconds until well combined. Strain with a Hawthorne strainer into a measuring cup or something that has a pour spout.
Hold a bar spoon over the shot glass. The bottom of the spoon should be covering most of the opening of the shot glass and tilted slightly downwards. Slowly pour the peanut butter whiskey mixture directly on top of the bar spoon, and allow it to slowly drip into the shot glass.
For the garnish, thinly slice a strawberry with a paring knife and poke a cocktail pick through the upper, middle part of the strawberry. Rest the cocktail pick gently on top of the shot. Serve immediately.