Strawberry Shortie Recipe

Prepare the infusion

Split the vanilla bean lengthwise and scrape the seeds into a small saucepan. Add the pod, whole milk and heavy cream to the pan. Warm over medium heat until just steaming — do not boil. Remove from heat, cover, and let steep 15 minutes for a more pronounced vanilla flavor. If using vanilla extract, add it later when tempering the eggs.

Whisk egg yolks

In a medium bowl, whisk together the egg yolks, granulated sugar, cornstarch (if using), and a pinch of salt until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper the eggs

Remove the vanilla pod from the warmed milk/cream. Slowly ladle about 1/3 cup of the hot milk into the egg yolks while whisking constantly to temper. Repeat with another 1/3 cup, then slowly whisk the tempered yolk mixture back into the remaining milk in the saucepan.

Cook the custard

Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, until the custard thickens enough to coat the back of the spatula, about 3–6 minutes. Do not boil. When thickened, remove from heat and if you used vanilla extract instead of a bean, stir it in now (about 1 tsp).

Cool the custard

Pour the custard into a shallow bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator at least 1 hour until fully cold and set. Custard will continue to thicken as it chills.

Combine chopped strawberries, granulated sugar, lemon juice, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries break down and the mixture becomes saucy, about 6–8 minutes.

For a chunky sauce: remove from heat and let cool slightly. For a smooth sauce: blend with an immersion blender or in a blender until smooth, then return to low heat and simmer 1–2 minutes to reach desired thickness.

Taste and adjust sweetness or lemon as needed. Cool the sauce to room temperature, then chill alongside the custard if assembling later.

Prepare cookies: If using whole shortbread cookies, break or crumble half (4 cookies) into coarse chunks and reserve the rest whole for layering or garnish. If you prefer a crumb base, pulse cookies to coarse crumbs and lightly press into serving glasses or dishes.

Layer the shortie: In 4 serving glasses (makes 4 servings), place a layer of cookie crumbs or 1 whole cookie on the bottom (about 1–2 tablespoons of crumbs or 1 cookie). Add a generous spoonful (about 3–4 tablespoons) of chilled vanilla custard.

Add strawberries: Arrange a few slices of fresh strawberries (about 2–3 slices) over the custard, then drizzle about 1 tablespoon of chilled strawberry sauce over the fruit. Repeat with another thin layer of custard and a final drizzle of sauce as desired.

Finish & garnish: Top each shortie with remaining cookie pieces, a fresh strawberry slice, a small dusting of powdered sugar if using, and a mint leaf. Serve immediately, or chill up to 2 hours. If chilled longer, let sit 5–10 minutes at room temperature before serving for easiest spooning.