🍓🎾 Wimbledon Strawberry & Cream Bake 🎾🍓

Fearne & Rosie X Jason's Sourdough 

Made with Jason's Sourdough White Ciabattin, layers of Fearne & Rosie Strawberry Preserve, fresh strawberries and a crunchy cinnamon crumble topping. 

Serve warm with extra strawberries, a dollop of cream and an extra spoonful of Fearne & Rosie Strawberry Preserve.

Who is ready to serve up a slice? 🎾🍓👇

 

Full recipe below... 

You will need:

🍓 580g loaf of Jason's Sourdough White Ciabattin (minus the crust)
🍓 280g fresh strawberries, sliced
🍓 120–150g Fearne & Rosie Strawberry Jam
🍓 225g cream cheese
🍓 10 medium eggs
🍓 750ml milk
🍓 1 tsp ground cinnamon
🍓 175g brown sugar
🍓 1 tbsp vanilla extract

For the topping:

🍓 85g brown sugar
🍓 85g flour
🍓 ½ tsp ground cinnamon
🍓 ½ tsp salt
🍓 120g butter

 

Let’s get jamming:

🍓 Preheat the oven to 180°C (160°C fan) and lightly grease a large baking dish.

🍓 Whisk together the eggs, milk, brown sugar, vanilla and cinnamon.

🍓 Tear the Jason's Sourdough White Ciabattin into chunks, add to the mixture and leave to soak for 5–10 minutes.

🍓 Layer half of the soaked bread into the dish, then spoon over half Fearne & Rosie Strawberry Preserve, cream cheese and sliced strawberries. 

🍓 Repeat with the remaining half of the ingredients, gently swirling the jam with a knife.

🍓 For the topping mix together the flour, brown sugar, cinnamon, salt and butter until crumbly, then sprinkle over the top.

🍓 Bake for 45–55 minutes until golden, crisp and set in the middle.

🍓 Serve warm with fresh strawberries, cream or an extra swirl of Fearne & Rosie Strawberry Preserve. 

 

Game, set… STRAWBERRY season! 🎾🍓