Strawberry Cream Shortbread

Preheat the oven to 350°F. Lightly grease a 9" square or 9" round springform pan.

To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Put all the ingredients in a mixing bowl and beat at medium speed until the dough comes together; this could take up to 2 minutes. If the dough won't come together, drizzle in a teaspoon of milk at a time until it does.

Pat the dough into the bottom of the prepared pan, and prick it all over with a fork. Bake the crust for 10 minutes, then reduce the heat to 300°F and bake 15 to 20 minutes longer, until golden. Remove the crust from the oven, and let it cool completely.

To make the filling: Trim the top of the strawberries to remove their leaves, but don't bother slicing them. Place them in a food processor or blender, along with the lemon juice and granulated sugar.

Place the 1/3 cup (75g) cold water in a microwave-safe bowl or very small saucepan. Add the gelatin, stirring to combine; the mixture will become stiff and jelly-like.

Heat gently, in the microwave or over a low burner, just until the gelatin dissolves, and the mixture liquefies.

Add the liquefied gelatin to the strawberries in the food processor, and process until the berries are puréed.

Refrigerate the purée until it thickens enough to mound on a spoon, about 45 minutes. Stir it every 15 minutes, so it thickens consistently throughout; you want to avoid as much lumpiness as possible.

Whip the 2 cups (454g) cream until stiff. Fold in the strawberry purée gently but thoroughly.

Spoon the filling over the crust in the pan, smoothing the top. Refrigerate until ready to serve.

Serving and storage information: Cut in squares or slices, and serve with fresh sliced berries. Refrigerate any leftovers, well wrapped.