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- 225 g (8oz) unsalted butter, chilled and cubed
- 200 g (7oz) plain flour
- 75 g (3oz) icing sugar, plus extra to dust
- 50 g (2oz) cocoa powder
- 2 large eggs
- 150 g (5oz) caster sugar
- 175 g (6oz) Greek yogurt
- 1 Tbsp. milk
- 2 tsp. vanilla bean paste
- 400 g (14oz) strawberries, roughly chopped
- Step 1
Preheat oven to 200°C (180°C fan) mark 6 and line a 20.5cm (8in) square tin with baking parchment. In a food processor, pulse together butter, 100g (3½oz) flour, icing sugar and cocoa powder until mixture resembles breadcrumbs. Add 1tsbp cold water and pulse again until it starts to come together. Tip the sticky mixture into the base of the tin and, with wet hands, press it in to make an even layer that covers the bottom of the tin. Bake for 15min.
- Step 2
Meanwhile, mix together eggs, caster sugar, yogurt, remaining flour, milk and vanilla. Fold through strawberries. Remove tin from oven and turn heat down to 180°C (160°C fan) mark 4. Spoon the strawberry mixture on top of the pastry, spreading it out evenly. Return to the oven and bake for 30-35 min. Cool completely in tin, leaving it for 3-4 hours, or overnight, to set fully.
- Step 3
Serve cut into squares dusted with a little icing sugar.
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GH Tip
Leave it to coll for a few hours or overnight to make it easier to cut
Per Serving:
- Calories: 246
- Fibre: 1 g
- Total carbs: 25 g
- Sugars: 16 g
- Total fat: 14 g
- Saturated fat: 14 g
- Protein: 4 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
