This strawberry and almond slice is easier to slice the following day. Refrigerate overnight then cut for the perfect slices!
Strawberry and almond slice
- 100g soft butter
- 110g castor sugar
- 1 large egg
- 35g self-raising flour
- 150g cake flour
- 100g strawberry jam
- 75g soft butter
- 165g castor sugar
- 1 large egg
- 180ml (¾ cup) buttermilk
- 5ml (1 tsp) bicarbonate of soda
- 75g self-raising flour
- 50g ground almonds
- 200g strawberries, hulled and quartered
- 50g flaked almonds
Preheat the oven to 180°C. Line the base and sides of a greased 20 x 30cm oven tray, allowing the paper to extend 3cm over the sides.
For the base, use an electric mixer to beat the butter and sugar until light and fluffy. Add the egg and beat until combined.
Sift the flours over the butter mixture and stir until combined. Spread the batter evenly over the base of the tray. Bake until golden, about 20 minutes. Leave to cool in the oven tray.
Spread the strawberry jam evenly over the base when cooled.
For the topping, use an electric mixer to beat the butter and sugar until light and fluffy. Add the egg and beat until just combined. Add the buttermilk and sifted bicarbonate of soda, flour and ground almonds. Stir until smooth.
Spoon the batter over the jam and place strawberries and almonds evenly over the batter. Bake until golden and firm to the touch, about 35 – 40 minutes. Leave to cool overnight in the pan, in the fridge. Remove from the oven tray and slice into 12 pieces.
If you loved this strawberry and almond slice recipe, then you will definitely enjoy these recipes (take our word for it):
Peppermint Crisp fridge tart (one of your all-time favourites)
Mini chocolate sponges with coffee meringue icing (because you can never go wrong with chocolate and coffee)
Ricotta and lemon cakes (some of Sicily’s most beloved flavours)