The flavours of a classic cream tea inspire these strawberry and cream blondies. Perfect for serving at an afternoon tea, enjoy at room temperature or chill for a fudgier texture. Made with juicy strawberries, white chocolate, and clotted cream, they’re deliciously sweet and moreish.

Ready in: 1 hour 30 minutes

Serves: 12

Ingredients

200g butter
200g light brown sugar
100g caster sugar
200g white chocolate chips, or chopped into small chunks
3 eggs
1 tsp vanilla bean paste
275g plain flour
50g clotted cream
For the compote
200g strawberries, hulled and halved
75g caster sugar
1 tsp lemon juice

Method

1. First, make the compote. Tip the strawberries, caster sugar and lemon juice into a small pan and place over medium heat. Cook for 10-15 minutes until jammy, stirring often. The fruit should be soft but still hold its shape. Remove from the heat then set aside to cool.

2. Next, melt the butter over medium heat until foaming and lightly golden in colour. Remove from the heat then stir in the sugars, 150g white chocolate and a large pinch of salt. Stir thoroughly until the chocolate is melted and smooth.

3. Heat the oven to 190C. Grease and line a 20 x 30cm brownie tin.

4. Whisk the eggs and vanilla into the chocolate mixture, then sift in the flour. Gently fold through until you have a smooth batter, then fold through the rest of the chocolate.

5. Pour the batter into the tin and smooth the top. Alternately dollop over spoonfuls of the clotted cream and strawberry compote, then use a skewer to gently swirl together.

6. Bake in the oven for 45 – 50 minutes until the edges are golden, set and coming away from the tin. The middle will look gooey but will firm as it cools down.

7. Once cool, cut into squares. Serve at room temperature, or chill for fudgier, set blondies.