Ingredients:

  • 120 g All-Purpose Flour
  • 50 g Granulated Sugar (for crumb)
  • 1/4 teaspoon Fine Sea Salt (for crumb)
  • 55 g Unsalted Butter, cold and cut into cubes
  • 1/4 teaspoon Vanilla Extract (for crumb)
  • 250 g Fresh or Frozen Strawberries, hulled and roughly chopped
  • 50 g Granulated Sugar (for swirl)
  • 1 tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Cornstarch mixed with 1 teaspoon water (Slurry)
  • 475 ml Heavy Whipping Cream, very cold
  • 400 g Sweetened Condensed Milk, chilled
  • 1 teaspoon Pure Vanilla Extract (for base)
  • Pinch of Fine Sea Salt (for base)

Instructions:

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine flour, sugar, and salt. Cut the cold butter cubes into the dry ingredients until the mixture resembles coarse, wet sand with some pea-sized clumps. Stir in vanilla extract. Spread the mixture onto a parchment-lined baking sheet and bake for 12–15 minutes, until light golden brown. Allow the crumb mixture to cool fully on the baking sheet, then break up any large clusters.
  2. Combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a simmer, stirring occasionally until the berries have broken down (about 5–7 minutes). Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens significantly. Remove from heat and pour the strawberry sauce into a shallow bowl. Refrigerate until completely cold.
  3. Pour the chilled heavy cream into a large, cold mixing bowl. Using an electric mixer, whip the cream until stiff peaks form. In a separate bowl, stir together the cold sweetened condensed milk, vanilla extract, and salt. Gently fold the condensed milk mixture into the whipped cream in two additions, using a cutting and lifting motion to maintain air volume.
  4. Transfer half of the creamy base to a 9x5 inch loaf pan. Dollop half of the chilled strawberry swirl and sprinkle half of the cooled shortcake crumb over the base. Gently swirl using a knife or skewer. Repeat with the remaining base, swirl, and crumb. Cover the pan tightly with plastic wrap and freeze for a minimum of 6 hours, or preferably overnight, until firm.