📖 Instructions

1. **Prepare the Strawberry Puree:** Start by washing and hulling 1 pound of fresh strawberries. Roughly chop them and place them in a blender or food processor. Blend until you achieve a smooth puree. Strain the puree through a fine-mesh sieve to remove any seeds. You should have about 1 cup of strained puree. Discard the seeds.
2. **Bloom the Gelatin:** In the bowl of a stand mixer, combine 1/2 cup of cold water with 3 tablespoons of powdered gelatin. Let it sit for about 5-10 minutes. This process, called blooming, softens the gelatin and prepares it to dissolve properly.
3. **Make the Sugar Syrup:** While the gelatin is blooming, prepare the sugar syrup. In a medium saucepan, combine 2 cups of granulated sugar, 1/2 cup of corn syrup, 1/4 cup of water, and 1/4 teaspoon of salt. Place the saucepan over medium heat and stir until the sugar is completely dissolved. Once dissolved, stop stirring and let the mixture come to a boil. Use a candy thermometer to monitor the temperature. Cook until the syrup reaches 240°F (115°C), also known as the 'firm-ball stage'.
4. **Whip the Marshmallow Base:** Once the sugar syrup reaches the correct temperature, carefully pour it in a thin stream into the bowl of the stand mixer while the gelatin is blooming. Be cautious, as the syrup is extremely hot. With the mixer on low speed, start whisking the gelatin mixture. Gradually increase the speed to high and whip for about 10-12 minutes, or until the mixture is thick, glossy, and has nearly tripled in volume. It should form stiff peaks.
5. **Add Strawberry Puree and Vanilla:** Reduce the mixer speed to low and slowly pour in the prepared strawberry puree and 1 teaspoon of vanilla extract. Mix until just combined. Be careful not to overmix, or you'll deflate the marshmallow mixture.
6. **Prepare the Shortcake Crumb Mixture:** While the marshmallow mixture is whipping, prepare the shortcake crumb mixture. Crush about 4-5 store-bought or homemade shortbread cookies into fine crumbs. You can use a food processor or simply place them in a ziplock bag and crush them with a rolling pin.
7. **Assemble the Marshmallows:** Lightly grease a 9x13 inch baking pan with cooking spray. Dust the bottom of the pan with about half of the shortcake crumb mixture, ensuring an even layer. Pour the marshmallow mixture into the prepared pan and spread it evenly with a spatula. Sprinkle the remaining shortcake crumb mixture over the top of the marshmallows.
8. **Set the Marshmallows:** Cover the pan loosely with plastic wrap and let the marshmallows set at room temperature for at least 4-6 hours, or preferably overnight. This allows them to firm up properly.
9. **Cut and Coat:** Once the marshmallows are set, dust a cutting board with powdered sugar. Turn the marshmallows out onto the cutting board and use a sharp knife or pizza cutter to cut them into squares. Dust each square with powdered sugar to prevent sticking.
10. **Enjoy!:** Store the strawberry shortcake marshmallows in an airtight container at room temperature. They're best enjoyed within a few days. These things are simply delicious!