Strawberry Fields Recipe

Prepare the Shortcake Batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined.

Cut in Butter

Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.

Mix Wet Ingredients

In a separate bowl, combine the heavy cream and vanilla extract. Pour the wet ingredients into the flour mixture and stir gently until just combined.

Shape and Bake

Transfer the dough onto a floured surface and gently pat it into a rectangle about 1 inch thick. Cut into rounds using a biscuit cutter and place on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until golden brown.

Prepare the Strawberries

Wash and hull the fresh strawberries, then slice them into quarters.

Sweeten the Strawberries

In a mixing bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss gently to coat and allow to sit for at least 15 minutes to macerate.

Heat the Cream and Milk

In a saucepan, combine the milk and heavy cream over medium heat. Heat until just steaming, but do not boil.

Whisk Egg Yolks and Sugar

In a bowl, whisk together the egg yolks and sugar until pale and thick.

Temper the Egg Mixture

Slowly add a small amount of the hot milk mixture to the egg yolk mixture while whisking continuously to temper the eggs. Gradually add the rest of the milk mixture while continuing to whisk.

Thicken the Custard

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes).

Chill and Freeze

Remove from heat and stir in the vanilla extract. Let the custard cool, then refrigerate for at least 2 hours. Once chilled, churn in an ice cream maker according to manufacturer's instructions and freeze until firm.