Mainland Strawberry Shortcake Bars-4416 copy small.jpg

A delicious buttery crumble slice, fabulous on it’s own or served warm with a dollop of cream. Orange zest is added to the macerated strawberries to balance the sweetness. 

I have used Mainland's unsalted butter in this recipe to avoid over salting the slice. Unsalted butter is great for sweet baking, whereas salted butter is perfect for savoury and the occasional sweet (if you want it salty). Thanks tot he lovely folk at Mainland for sponsoring this dish. 



750g strawberries, tops removed and quartered
3 tablespoons caster sugar
1/2 teaspoon vanilla bean seeds
1 orange, zest of
160g Mainland Unsalted Butter, at room temperature
1/2 cup caster sugar
1 tsp vanilla extra
1 tablespoon fine polenta
1 3/4 cups plain flour
1 tsp baking powder


Preheat oven to 180ºC. Line a 30 x 20cm slice tin.

In a large bowl, combine quartered strawberries, caster sugar, vanilla and orange zest. Set aside for 30 minutes. 

In a large bowl, beat butter and caster sugar until light and creamy. Add the vanilla extract and combine. Add polenta, sifted flour and baking powder and beat until incorporated. Mixture will be crumbly and quite dry. Press 3/4 of the mixture into the base of the tin. Use the back of a spoon to smooth out any bumps. Bake base for 10 minutes. 

In a saucepan over a moderate heat, cook down half of the macerated strawberries and all of the excess liquid until sticky and jammie. This should take 8 - 10 minutes. Pour back into bowl with remaining macerated strawberries and gently mix to combine. 

Pour strawberries over base, crumble over remaining dry mixture and bake for 20 - 25 minutes or until golden. Let cool completely in the tin before cutting.