INGREDIENTS
10 2/3
ounces/300 grams shortbread cookies (2 5.3-ounce packages)
3 tbsp
granulated sugar
1 tbsp
all-purpose flour
1/4 tsp
kosher salt
1/4
cup/55 grams unsalted butter, melted
2 1/2
pounds/about 1 kilogram strawberries (about 8 to 10 cups), hulled
1/3
cup/67 grams granulated sugar
3 tbsp
strawberry preserves
1/4
cup/30 grams cornstarch
kosher salt
1 tbsp
fresh lemon juice
1
cup/240 milliliters cold heavy cream
1 tbsp
confectioners’ sugar
1/2 tsp
pure vanilla extract (optional)