Strawberry-lovers won't be able to get enough of this sweet, fruity treat.


  • 2 x 250g punnets firm strawberries

  • 2 tablespoons caster sugar

  • Finely grated zest 1 small orange

  • 110g unsalted butter, softened

  • ½ cup (110g) caster sugar, extra

  • 2 eggs, lightly beaten

  • 1 teaspoon vanilla bean paste

  • ¾ cup (110g) self-raising flour

  • 1/4 cup (20g) flaked almonds

  • Softly whipped cream or ice cream, to serve

  • Strawberry sauce

  • 1 x 250g punnet strawberries, hulled

  • Juice of 1 small orange

  • 2 teaspoons icing sugar or caster sugar


  • 1.

    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease six 1 cup capacity ovenproof dishes. Place dishes on a baking tray.

  • 2.

    Hull the strawberries, put two thirds of them in a large bowl, halve the remaining strawberries and add to the bowl. Sprinkle with caster sugar, add the zest and use a large spoon to gently mix. Divide the strawberries amongst the serving dishes.

  • 3.

    Cream the butter and extra sugar with an electric mixer until light and creamy. Add the vanilla bean paste and then the eggs, one at a time, beating well after each addition. Sift in the flour, folding it through all at once with a large spatula.

  • 4.

    Spoon the mixture on top of the strawberries, sprinkle with almonds.  Bake for 15-20 minutes or until golden.

  • For the Strawberry sauce: :

  • 1.

    Blend the strawberries, juice and icing sugar until smooth.

  • 2.

    Serve puddings immediately with a generous drizzle of the strawberry sauce and softly whipped cream or a scoop of ice cream.


Lyndey’s Note: This can also be cooked in a larger dish e.g.  22.5 x 3.5cm (1.8 litre) round silicon tray from the Lyndey Milan range, in which case cook for 50 mins.

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