Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (115g) unsalted butter, cold and cubed
  • 0.33 cup (65g) granulated sugar
  • 0.25 tsp (1.5g) salt
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 0.5 cup (60g) freeze-dried strawberry powder
  • 1 tsp (5ml) vanilla extract
  • 1 lb (450g) fresh strawberries, finely diced
  • 2 tbsp (30g) granulated sugar
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Mix flour, sugar, and salt, then cut in cold butter until the mixture resembles coarse sand. Spread on a baking sheet and bake for 12–15 minutes until the edges are mahogany-colored and smell nutty. Let cool completely before pressing into the lined 9x9 pan.
  2. In a chilled bowl, whip the heavy cream until soft peaks form. Slowly fold in the sweetened condensed milk and vanilla extract. Sift in the strawberry powder and whip on medium speed until the mixture is a uniform, vibrant pink and holds a stiff peak.
  3. Spread the whipped strawberry cream over the cooled crumble base, smoothing the top with a spatula. Mix diced strawberries with sugar and lemon juice, dollop them over the top, and use a knife to swirl them gently into the cream. Freeze for at least 6 hours, or until the edges are firm to the touch.