Cookbook 108: Crafternoon Tea – revisited

I had some leftover strawberries and lemons from a very quiet New Years Eve gathering, so looked for something to make with them. I opened Crafternoon Tea, which I have cooked from before, and found this recipe for a Stawberry Lemonade Slice. It’s good, do recommend next time you have excess fruit lying around and you don’t want to waste it.

I used two lemons for this recipe – grate the rind off them first, then juice them both – you’ll need 4 tablespoons of juice and 2 teaspoons of rind.



  • 113g butter, softened
  • 1/2 cup granulated sugar
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt


  • 1 large egg
  • 1/2 cup plain Greek yoghurt
  • 1/3 cup granulated sugar
  • 2 tbsp lemon juice
  • 2 tsp vanilla essence
  • 1/4 cup plain flour

Strawberry Layer

  • 2 heaped cups of diced strawberries
  • 1/3 cup sugar
  • 2 tbsp lemon juice
  • 2 tsp lemon zest, or to taste
  • 2 tsp cornflour
  • 1 tbsp plain flour


  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 3/4 plain flour
  • pinch of salt
  • 85g butter


Base: Preheat the oven to 180C.  Grease and line an 8-inch square pan with baking paper.  Combine softened butter with sugar in the bowl of an electric mixer.  Beat until fluffy.  Add flour, baking powder and salt.  Beat until crumbly.  Transfer crumbs to the baking pan and pat down firmly to make an even layer.  Bake for 10 minutes until the surface is dry but not browned.

Filling: In a medium bowl, add the egg, Greek yoghurt, sugar, lemon juice, vanilla, and whisk to combine.  Add the flour and whisk to combine.  Evenly pour filling over the crust and set aside.

Strawberry layer: In a separate medium bowl, add all the ingredients and toss to combine.  Gently spoon the strawberry mixture evenly over the filling.

Crumble topping: In a medium bowl, stir together the sugars, flour and salt.  Cut the butter into pieces and add to the brown sugar mixture.  Rub the butter into the mixture with your fingers until uniform crumbs have formed.  Sprinkle the crumble mixture over the strawberry layer.

Bake for 60 minutes or until the edges are bubbling quite vigorously and the middle is bubbling slightly.  Crumble topping should appear set and lightly golden.   Place the pan on a wire rack and allow to cool completely before slicing and serving.

Notes on this recipe

  • Very delicious. Despite the lack of actual lemonade in this, the lemonade flavour is strong
  • Still happy with my previous rating of 4 out of 5 stars for this book
  • Still disappointed that I can’t find anywhere for you to buy it so you can have your own copy.