Strawberry Milkshake with Sugar Biscuit Topping - fresh strawberries

Method

• For the strawberry base: Put the strawberries in a bowl, add the sugar and gently stir to combine.
• Let the berries sit at room temperature for 30 minutes, until they start to soften and release their juices.
• Transfer the mixture to a medium nonreactive saucepan, add the jam and cook over medium-high heat until slightly softened.
• Coarsely mash the berries using a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens to a jam-like consistency, about 20 minutes.
• Remove from the heat and stir in the lemon juice.
• Transfer to a bowl, cover and refrigerate until cold and thickened further, at least 2 hours.
• For the milkshake: Combine the milk and 1/2 cup strawberry base in the blender and blend for 5 seconds.
• Add the ice cream and blend until smooth, about 10 seconds.
• Top with more strawberry base, the Sugar Biscuit and a strawberry for garnish, if using.
• Preheat the oven to 450 degrees F.
• Combine the flour, baking powder, baking soda and salt in a large bowl.
• Using a dough cutter, combine until the ingredients are incorporated.
• Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal.
• Add the buttermilk and mix just until the dough begins to come together.
• Scrape the dough onto a lightly floured counter.
• Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick.
• Use a 3-inch round cutter to cut out the biscuits.
• Press together the scraps of dough and repeat the process.
• Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar.
• Bake the biscuits until lightly golden brown, 12 to 15 minutes.
• Remove from the oven and brush the tops with the remaining melted butter.
• Yield: 8 biscuits.