Strawberry Infusion Curd

  • 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. Âľ cup)
    • ½ tsp. rising powder
    • ÂĽ 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!

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