Have fun making a very thick milkshake poured over crushed shortbread and fresh strawberry compote. Top it with whipped cream and you have a drinkable strawberry shortbread milkshake. It’s a quick and delicious way to get all of the wonderful flavors of a strawberry shortcake with the added scrumptiousness of a milkshake. I kept the recipe simple only four ingredients; that is, I didn’t add anything to the milkshake. The whole beverage is sweet enough.
I used my delicious leftover Chunky Strawberry Compote. You can substitute your strawberry shortbread milkshake with strawberry preserve or even frozen strawberry that includes a syrup. But frankly, I preferred a compote that was made with fresh strawberries.
I used sugar-free shortbread cookies made by Vootman Bakery. The cookies measure 3” in diameter. If you can’t find this brand, then, of course, use another brand. I strongly suggest using a sugar-free shortbread cookie or simply bake your own.
Yields 1 - 16-ounce glass
Tools: Electric blender and a long handle spoon
1 pint vanilla ice cream, frozen
1/3 cup whole milk
2-3 shortbread cookies, crushed
3-4 Tablespoon strawberry compote
1 strawberry cut into quarters for garnish
Piped whip cream for garnish
Pack the crushed shortbread cookies into the bottom of a glass.
Add a layer of the strawberry compote to fill about 2” or more.
In a blender, add 1 pint of scoops of ice cream.
Pulse the ingredients on chop (or mix) about 4-5. Take care to blend sufficient for a very thick texture.
Pour milkshake into the glass to about 3/4” from the top.
Top the milkshake with piped whip cream and garnish with a slice of strawberry
To keep the milkshake nice and cold, especially during the preparations, chill both the blender container and the serving glass. Add more shortbread cookies to yield about 2” at the bottom of the glass.