Ingredients
The following ingredients have 16 Servings
- 200 g granulated sugar ((1 cup / 7oz))
- 3 teaspoons lemon zest (approx. 1 large lemon)
- 130 g plain (all-purp) flour ((1 cup / 4.6oz))
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 113 g unsalted butter, melted and cooled slightly ((½ cup / 1 stick))
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup medium fresh strawberries ((135g / 4.8oz))
- ½ cup chopped strawberries
- 2 cups icing (powdered) sugar
Instruction
- Preheat your oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking tin with baking paper
- Wash and dry the strawberries well, then cut off the tops and dice into small pieces - you should have roughly 3/4 cup of diced strawberries.
- In a large bowl, combine the sugar and lemon zest and press together between your fingertips to release the lemon oil.
- Add the flour, baking powder and salt and whisk with a balloon whisk to combine.
- Make a well in the centre and crack in the eggs, and add the melted butter, lemon juice and vanilla. Whisk until well combined.
- Swap to a spatula and fold in the diced strawberries.
- Pour into prepared tin and level out with your spatula.
- Bake for 25-30 minutes until the top is dry and the edges are starting to turn golden.
- Cool in the tin for at least 45 minutes before making the icing.
