- Ingredients:
- 100g freshly diced strawberries
- 65g regular sugar
- 15g freshly squeezed lemon juice
- Zest from half a lemon
- A hint of salt
- 1 whole egg
- 35g butter (unsalted), sliced (roughly 2 ½ tbsp.)
- Velvety Sugar Cookies
- Ingredients:
- 56g butter (unsalted) at room temp
- 45g confectioners' sugar
- 50g white sugar
- 1 egg yolk
- 1 tbsp. whole milk
- ½ tsp. pure vanilla extract
- 90g standard flour (approx. ¾ cup)
- ½ tsp. rising powder
- ¼ tsp. table salt
- Creamy Vanilla Buttercream
- Ingredients:
- 85g butter (unsalted) at room temp
- A dash of salt
- 150g confectioners' sugar
- 1 tbsp. whole milk
- 1 tsp. pure vanilla extract
- Strawberry Infusion Curd Procedure:
- Utilize a compact saucepan to combine strawberries, sugar, fresh lemon juice, and lemon zest. Stir on a medium flame until simmering begins.
- As berries soften, mash them down thoroughly.
- Strain the mixture using a fine sieve and reintroduce it to the heat.
- As you constantly stir, introduce the egg. Keep stirring until you achieve a thick consistency (takes about 5 minutes). Remove from heat afterward.
- Stir in butter briskly until fully melted. Decant the mixture into a container and set in the freezer.
- Velvety Sugar Cookies Procedure:
- Pre-warm the oven to 350°F (175°C). Prep a baking tray with either a silicone sheet or parchment.
- In a mixing bowl, whisk together the room temperature butter, confectioners' sugar, and regular sugar until you achieve a fluffy texture (roughly 2 minutes).
- Incorporate the yolk, milk, and vanilla extract.
- Introduce the flour, rising powder, and salt. Blend until just combined, ensuring no streaks are visible.
- Utilize a cookie scoop (around 3 tbsp. in size) to portion out the dough on your tray.
- Bake for a span of 10 minutes. Post baking, let them rest on the tray for another 5 minutes before moving them to a cooling rack.
- Creamy Vanilla Buttercream Procedure:
- In a moderately sized mixing bowl, whisk the butter and salt until you achieve a silky texture.
- Gradually incorporate the confectioners' sugar.
- Mix in the milk and vanilla, whipping for an added 2 minutes to ensure a fluffy outcome.
- Once cookies have cooled, spread the buttercream on top. Using the reverse side of a spoon, create a small indentation for the strawberry curd. Spoon the curd into these indentations and garnish with freshly diced strawberries.
- Enjoy your delightful treat!
