Ingredients
Equipment
Method
- Combine diced strawberries, granulated sugar, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10-12 minutes until thickened.
- Remove compote from heat, stir in 1/2 tsp vanilla extract, and let cool completely in the refrigerator.
- In a chilled bowl, whip the heavy cream, powdered sugar, and remaining 1/2 tsp vanilla extract until stiff peaks form.
- To assemble, spoon a layer of chilled strawberry compote into the bottom of tall glasses.
- Add a large scoop of vanilla ice cream, followed by another layer of strawberry compote, letting it drip down the sides.
- Repeat with remaining ice cream and compote until the glass is full.
- Top with a massive swirl of freshly whipped cream and garnish the rim with a whole strawberry. Serve immediately.
Notes
The strawberry compote can be made up to 5 days in advance and stored in an airtight container in the refrigerator.