Ingredients:

  • 1 cup All-purpose flour
  • 1/4 cup Granulated sugar
  • 1/4 tsp Fine sea salt
  • 6 Tbsp Unsalted butter, cold and cubed
  • 1/4 tsp Vanilla extract
  • 2 cups Fresh or frozen strawberries, chopped
  • 1/4 cup Granulated sugar
  • 1 Tbsp Fresh lemon juice
  • 2 cups Heavy whipping cream (cold)
  • 1 (14 oz) can Sweetened condensed milk
  • 1 Tbsp Pure vanilla extract
  • Pinch Fine sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Combine flour, sugar, and salt. Cut in the cold butter and vanilla until coarse, pea-sized crumbs form. Spread onto a parchment-lined baking sheet and bake for 10-12 minutes until light golden brown. Cool completely, then gently crush any large clusters.
  2. Combine chopped strawberries, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat. Cook for 8-10 minutes, stirring occasionally, until the mixture reduces significantly and thickens like a loose jam. Remove from heat and cool completely (chilling is essential for structure).
  3. In a large, chilled bowl, whip the cold heavy cream until firm, stiff peaks form. The cream should hold its shape when the whisk is removed.
  4. In a separate bowl, whisk together the sweetened condensed milk, vanilla extract, and a pinch of salt.
  5. Gently fold 1/3 of the whipped cream into the SCM mixture to lighten it, then fold in the remaining whipped cream using a figure-eight motion until just combined. Avoid overmixing, which deflates the air.
  6. Spoon half of the sweet cream base into the prepared loaf pan. Dollop half of the cooled strawberry swirl over the base, followed by half of the shortcake crunch. Use a knife or spoon to gently swirl the jam, being careful not to completely combine the mixtures.
  7. Add the remaining cream base, the rest of the strawberry swirl, and finish with the remaining shortcake crunch. Freeze for a minimum of 6 hours, or until solid.