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BakingEasyRecipesShane Smith

Strawberry & Lemon Squares

30-35mins Cook
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This strawberry & lemon traybake will be the star of the show at all your BBQs and picnics this Summer. The lemon & buttermilk sponge is topped with a blush pink strawberry buttercream and fresh berries. It can be made in advance to free up time and the two flavours are the perfect summer combo! Big thanks to Gem Brand Ambassador, Chef Shane Smith for this amazing recipe.

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Strawberry & Lemon Squares

Strawberry & Lemon Squares

agnesgempackfoods-ie
prep time
30 mins
cooking time
30-35mins
servings
15
total time
60-65 mins

Equipment

  • Weighing scales

  • Oven

  • 9” x 13” baking tin

  • Mixing bowls

  • Stand mixer

  • Paddle attachment

  • Parchment paper

  • Small knife

  • Chopping board

  • Scissors

  • Spatula

  • Saucepan

  • Cooker top

  • Cooking rack

Ingredients

  • Sponge:

  • 115g butter, soft

  • 200g Gem Granulated Sugar

  • 2 large eggs

  • 1 lemon zest

  • 1 tsp vanilla essence

  • 240ml buttermilk

  • 120g Greek yoghurt

  • 280g Gem Plain Flour

  • 2 tsp Gem Baking Powder

  • ½ tsp Gem Bread Soda

  • Strawberry Buttercream:

  • 130g fresh strawberries

  • 1 tbsp Gem Granulated Sugar

  • 220g butter, soft

  • Dash vanilla

  • 350g Gem Icing Sugar

  • Topping:

  • 6 strawberries

  • 1 lemon

Instructions

1
Preheat your oven to 180C/160C fan.
2
Line your 9”x13” baking tin with parchment and set aside.
3
To make the sponge, cream the butter and sugar together until smooth.
4
Add the lemon zest and vanilla, mix to combine.
5
Gradually add the eggs, mixing between each edition.
6
Add the yoghurt and the buttermilk and mix well.
7
Sieve in the flour, baking powder and bread soda, fold to combine.
8
Spoon into the tin and bake in the preheated oven for 30-35minutes or until lightly golden brown and when a skewer inserted comes out clean.
9
Allow to cool fully.
10
To make the strawberry buttercream, firstly to make the strawberry puree.
11
Add the fresh strawberries and sugar into a saucepan and cook for 5-6 minutes on medium heat until you have a smooth thick puree. Chill.
12
Place the butter, vanilla and icing sugar in the bowl of your mixer fitted with the paddle attachment and beat for 8-10 minutes. Don’t forget to scrape the sides.
13
Once the buttercream is soft and fluffy, add the cold strawberry puree and mix to combine.
14
Spread this blush pink buttercream over the cooled sponge and chill for 10 minutes.
15
Portion into bite sized pieces, top with lemon and summer strawberries.
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