Preparation time
25 minutes
Ready in
1 hr 10 min
Baking Time: 45 minutes
Makes
Serves 12
Ingredients
Crust:
- 1-1/2 cups (375 mL) all-purpose flour
- 3 tbsp (45 mL) granulated sugar
- 1/2 tsp (2 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) butter, at room temperature
- 2 tbsp (25 mL) 35% Ontario Whipping Cream
Filling:
- 1/2 cup (125 mL) all-purpose flour
- 1/4 cup (50 mL) granulated sugar
- 2 cups (500 mL) sliced Ontario Strawberries
- 3 Ontario Eggs
- 2/3 cup (150 mL) granulated sugar
- 1-1/2 cups (375 mL) 35% Ontario Whipping Cream
- 1 tsp (5 mL) vanilla
- 1/2 tsp (2 mL) almond extract
- Icing sugar, for dusting
Instructions
Crust: In large bowl, combine flour, sugar, baking powder and salt. Using pastry blender, cut in butter until crumbly. Using fork, stir in whipping cream until dough forms. Press evenly into lightly greased 13- x 9-inch (3 L) baking dish. (Reserve bowl.)
Filling: In small bowl, combine flour and 1/4 cup (50 mL) sugar; sprinkle evenly over crust, then distribute strawberries over top. In reserved large bowl, using electric mixer on medium speed, beat together eggs and 2/3 cup (150 mL) sugar until blended. Beat in cream, vanilla and almond extract. Pour over strawberries.
Bake in 325°F (160°C) oven for about 45 minutes, or until custard is set in centre. Let cool completely in dish on wire rack. Using small strainer, sift icing sugar over top just before serving. Cut into squares. Cover any leftovers and refrigerate up to 2 days.
Nutritional Information
1 Serving:
- Protein: 5 grams
- Fat: 20 grams
- Carbohydrate: 38 grams
- Calories: 350
- Fibre: 1 gram
- Sodium: 139 mg