Ingredients:

Strawberry topping:
3 cups (450 g) fresh strawberries
⅓ cup (65 g) sugar
2 teaspoons cornstarch

Crust:
½ cup (100 g) white sugar
1 ½ cups (225 g) flour
½ teaspoon baking powder
2 pinches salt
1 beaten egg
1 teaspoon vanilla extract
½ cup (125 g) butter

Powdered sugar for dusting

Preparation:

Preheat oven to 375°F (190°C). Grease an 8-inch (20cm) square baking pan and line with baking paper.

Chop the strawberries and mix them in a bowl with the sugar and corn starch. To put aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, baking powder and salt.
Add the beaten egg and vanilla and mix.
Add the butter cut into pieces and mix until you get a crumbly mixture.

Pour half the batter into the prepared pan and press down with the back of a spoon.

Spread the strawberry mixture, then crumble the rest of the dough on top.

Bake for 40 minutes or until top is golden.

Leave to cool completely before cutting into 16 squares, then dust with icing sugar before serving.