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1
Whisk together granulated sugar, cornstarch, tapioca starch, and salt. Combine half-and-half, milk, and vanilla paste in a medium pot set over medium heat. Add sugar mixture and whisk until completely dissolved. Cook, stirring constantly with a silicone spatula, until mixture reaches 194u00b0F on an instant-read thermometer, about 15 minutes. Remove pudding base from heat and transfer to a blender.
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2
Blend pudding base on low speed, gradually increasing speed to medium. Blend in egg yolks, followed by freeze-dried strawberries. Puree for 30 seconds, until smooth, then blend in butter, one piece at a time, until it is completely incorporated. Strain strawberry pudding through a fine mesh strainer set over a medium bowl to remove strawberry seeds. Let stand until cool, about 1 hour. Cover pudding and refrigerate until chilled, about 1 hour longer. Keep refrigerated until ready to use.
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3
Put confectioners' sugar and freeze-dried strawberries in a clean, dry blender. Turn blender to low speed, then slowly increase speed to high. Pulverize strawberries and sugar until they form a fine powder. Store strawberry sugar in an airtight container at room temperature.
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4
Place strawberries in a bowl and sift or sprinkle strawberry sugar over them, stirring to coat evenly. Taste the fruit, adding more strawberry sugar as necessary to balance the natural flavor of the fruit. Reserve additional strawberry sugar for making strawberry milk, or for dusting the final strawberry shortcake dish. Refrigerate until ready to serve.
