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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.
Try these other triple-tested recipes:
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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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
