Strawberries are a fruit that seem to get missed out a great deal when it comes to baking them into dishes. We often see them used raw or boiled into jams, but they are equally delicious baked into cakes, pies and a whole world of luscious bakes.
Here we have used them to make a family, or lets face it – nearly everyone, friendly recipe that can be enjoyed at any time of the day. We were inspired by German Streusel recipes but we cannot claim this is completely authentic, we do however, claim that it is delicious! The cake will keep in an airtight container for a few days.
Equipment: 30x20cm Baking Tin
Cook 1 Hour
For the Base:
- 210g Plain Four
- 85g Icing Sugar
- 1 Pinch of Salt
- 225g Unsalted Butter
For the Filling
- 450g Strawberries
- 2 tbsp Caster Sugar
- 2 tsp Cornflour
For the Streusel Topping
- 120g Plain Flour
- 45g Rolled Oats
- 100g Soft Brown Sugar
- 115g Unsalted Butter
- 1 Pinch of Salt
1. Pre-heat the oven to 190oC/170oC fan assisted/gas mark 5. Grease and line the baking tin with parchment paper.
2. In a bowl combine the flour, icing sugar and cold cubed butter. Either using your hands or a food processor rub the butter into the dry ingredients until it forms large crumbs and then use clean hands to press the mixture into a dough.
3. Press this mixture into the greased tin ensuring it is evenly distributed in the base of the tin. Bake in the pre-heated oven for 25-30 minutes until the edges are beginning to turn golden.
For the filling.
4. Wash and hull the strawberries. Dice into evenly sized pieces and place in a bowl. Sprinkle over the sugar and the cornstarch and mix well.
5. For the streusel topping. In another bowl combine the flour, rolled oats and brown sugar. Add the butter and using your hands, rub the butter into the other ingredients until it starts to form very rough, clumpy breadcrumbs.
6. Pour the strawberry mixture over the base and spread evenly. Evenly sprinkle the streusel topping over the fruit and place in the oven for 30-35 minutes. The streusel will be ready when the topping has turned golden.
7. Place the icing sugar in a shallow dish. When the biscuits are cooled roll them in the icing sugar until they are completely coated.
8. Allow to cool completely before cutting into portions.