Strawberries and cream frying pan cookie
Serves: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Strawberries and cream frying pan cookie
A warm and crispy yet squidgy cookie, dolloped with clotted cream and placed in the centre of the table for everyone to tuck in to – pudding perfection!
Serves: 8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
410Kcal
Fat
23gr
Saturates
14gr
Carbs
46gr
Sugars
24gr
Fibre
2gr
Protein
4gr
Salt
0.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 125g butter, softened, plus extra to grease
- 100g clotted cream, plus extra to serve
- 100g granulated sugar
- 75g light brown sugar
- 1 medium egg, plus 1 egg yolk, beaten together
- 1 tsp vanilla bean paste
- 200g plain flour
- 1 tsp baking powder
- 300g fresh strawberries, cut into chunks
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4 and grease a 25-26cm base-diameter ovenproof frying pan or skillet (if you don’t have a suitable pan, you can use a pie dish or cake tin instead).
- Beat together the butter, clotted cream and both sugars until light and fluffy, then mix in the beaten egg and vanilla bean paste.
- Carefully fold in the flour, baking powder and a pinch of salt and then mix through the chopped strawberries. Transfer the cookie dough into the pan and spread out to an even thickness. Bake for 20-25 minutes or until starting to turn golden brown at the edges, but still slightly soft in the middle. Bear in mind that it will continue to cook as it sits, so take care not to overbake. Serve warm with extra clotted cream.
