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.
