Ingredients

Method

For the topping:
• 100 g flour
• 2 T caster sugar
• 2¼ t baking powder
• a pinch salt
• 40 g butter, cubed
• 5 T cream
• brown sugar, for sprinkling
For the filling:
• 800 g strawberries, hulled and halved
• 1 t vanilla paste
• 1 lemon, zested and juiced
• a pinch salt
• 80 g caster sugar
• cream or vanilla ice cream, for serving

Method

Ingredients

1. To make the topping, mix the flour, sugar, baking powder and salt. Rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Add the cream and bring the mixture together to form a rough dough. Wrap in clingwrap and chill for 30 minutes.

2. Place the strawberries in a bowl with the remaining ingredients. Mix and set aside to macerate while the dough chills.

3. Preheat the oven to 180°C and place the macerated strawberries and the juices into a 20 cm square baking tin. Remove the dough from the fridge and flatten to a thickness of 3 cm. Place on top of the strawberries, sprinkle with brown sugar and bake for 30–35 minutes, or until the strawberries are roasted and the dough is golden. Serve with cream or vanilla ice cream.

Find more sweet treat recipes here. 

Photographs: Sadiqah Assur-Ismail