Picnic Week: Strawberry Squares

©National Trust Images, Vicki Blatchley © picnic week: strawberry squares


  • 300 g (10½ oz) self-raising flour
  • 300 g (10½ oz) light brown sugar
  • 150 g (5¼ oz) butter
  • For the Topping
  • 300 g (10½ oz) sour cream
  • 2 eggs
  • 150 g (5¼ oz) strawberries, chopped roughly 
Recipe courtesy of The National Trust.

These Picnic Week strawberry squares are fresh and sweet, making them a delicious snack that can be enjoyed at any time of day.

Cut them up and pop some in a lunchbox, serve at picnics or enjoy as a dessert — this fruity bake will make happy tums all round.

What’s more, this is a perfect way to use up any freshly-picked strawberries.

  1. Pre-heat the oven to 160 deg. C., 325 deg. F., Gas Mark 3, and line a 30 x 20 cm (12 x 8 in) deep-sided baking tray with parchment paper.
  2. To make the base, mix the flour and sugar, and rub in the butter until you have a sandy texture.
  3. Spread half of this mixture in your lined tray and press down gently with a spatula or back of a spoon until you have an even layer.
  4. For the topping, add the sour cream and eggs to the remaining flour mix and stir until just combined and with only a few lumps remaining.
  5. Pour this mixture over the base in your tin and spread evenly. Top with the chopped strawberries, arranging them evenly over the surface.
  6. Place in the pre-heated oven and bake for 35 to 40 minutes or until golden and set.
  7. Once cooked remove from the oven. Let your bake cool completely before cutting.

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This recipe comes to us from our friends at the National Trust. Enjoy a day out at one of their properties today.