We made strawberry-and-white-chocolate blondies!

• 300 g cake flour 
• 1 t bicarbonate of soda 
• 1 T cornflour
• 1 t fine salt 
• 170 g butter
• 200 g light brown sugar 
• 130 g caster sugar
• 2 free-range eggs 
• 1 t vanilla essence
• 150 g Woolworths White Chocolate Drops
• 150 g strawberries, hulled and halved

For the strawberry ripple cream: 

• 400 g strawberries, halved
• 1 lemon, juiced
• 40 g caster sugar 
• 1 cup cream, whipped 

1. Preheat the oven to 180°C. Line a 23 x 23 cm baking tray with baking paper and grease with cooking spray. 
2. Combine the flour, bicarbonate of soda, cornflour and salt. 
3. Heat the butter in a pan until brown and foamy. 
4. Place the sugar in the bowl of an electric stand mixer fitted with the whisk attachment and whisk in the butter at a high speed. 
5. Add the eggs one at a time, whisking between each addition. Add the vanilla paste. 
6. Add the dry ingredients and whisk until just combined. Fold through the chocolate drops and strawberries. 
7. Bake for 30–35 minutes, or until a skewer inserted comes out clean. Allow cooling in the tin until completely cool, about 1 hour. 
8. To make the strawberry-ripple cream, place the halved strawberries in a saucepan with lemon juice and caster sugar. Simmer until jammy. Add a dash of water if you like to loosen. Allow to cool, then fold through the whipped cream. 

Not a big baker?

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