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1
For the strawberry base: Put the strawberries in a bowl, add the sugar and gently stir to combine.
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2
Let the berries sit at room temperature for 30 minutes, until they start to soften and release their juices.
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3
Transfer the mixture to a medium nonreactive saucepan, add the jam and cook over medium-high heat until slightly softened.
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4
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.
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5
Remove from the heat and stir in the lemon juice.
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6
Transfer to a bowl, cover and refrigerate until cold and thickened further, at least 2 hours.
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7
For the milkshake: Combine the milk and 1/2 cup strawberry base in the blender and blend for 5 seconds.
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8
Add the ice cream and blend until smooth, about 10 seconds.
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9
Top with more strawberry base, the Sugar Biscuit and a strawberry for garnish, if using.
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10
Preheat the oven to 450 degrees F.
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11
Combine the flour, baking powder, baking soda and salt in a large bowl.
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12
Using a dough cutter, combine until the ingredients are incorporated.
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13
Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal.
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14
Add the buttermilk and mix just until the dough begins to come together.
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15
Scrape the dough onto a lightly floured counter.
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16
Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick.
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17
Use a 3-inch round cutter to cut out the biscuits.
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18
Press together the scraps of dough and repeat the process.
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19
Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar.
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20
Bake the biscuits until lightly golden brown, 12 to 15 minutes.
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21
Remove from the oven and brush the tops with the remaining melted butter.
