• Food

How to make an elegant strawberry and custard slice

  • 15.08.2017

Wild strawberry slice
An elegant spin on the classic custard slice, left ‘open’ to display the beautiful summer berries.
Serves 8–10  

  • 320g sheet of puff pastry
  • 50g icing sugar, plus extra to serve
  • 2 x 200g punnets of strawberries, hulled and halved, larger ones quartered
  • 200g punnet of wild strawberries (see note)
  • Edible wild flowers, to decorate (optional)
  •  80g golden caster sugar
  • 5 large egg yolks
  • 25g custard powder
  • 225ml milk
  • 300ml double cream
  • 1 vanilla pod, seeds scraped
  • About 50g icing sugar
  • About 15ml lemon juice
  1. Preheat the oven to 180C/gas 4. Put the pastry on a baking sheet lined with baking paper. Prick all over with a fork, cover with a sheet of baking paper and weigh it down with a heavy baking tray. Bake for 20–25 minutes, until the pastry is golden brown.
  2. Remove the weight, dust the pastry with the icing sugar, then bake again until it’s shiny and the sugar caramelises, about 5 minutes. Allow to cool, then trim the long edges.
  3. For the pastry cream, whisk sugar, yolks and custard until smooth. In a pan, bring the milk, half the cream, and vanilla pod and seeds to the boil. Off the heat, slowly whisk a third into the yolk mixture, until smooth. Whisk in the remaining two-thirds of mixture.
  4. Return to the heat (discard the pod) and cook – whisking quickly, to prevent it from catching – until bubbling and thickened. Push it through a fine sieve into a plastic container, put some cling film on the surface, to avoid a skin forming, and chill for 2–3 hours (you can make the pastry cream a couple of days ahead).
  5. For the icing, whisk the sugar and lemon juice in a bowl, adding more of one if needed, until thick but pourable.
  6. Beat the pastry cream until smooth. Whisk the remaining cream to medium peaks and fold that in.
  7. Spread the pastry cream over the pastry base, then stud with both types of strawberry. Finish with a drizzle of the icing and a dusting of icing sugar. Decorate with edible flowers, if using, then slice and serve.

Note: You can buy wild strawberries from finefoodspecialist.co.uk.
Per serving 383 cals, 21g fat (10.9g sat fats), 6.3g protein, 51.6g carbs, 27.3g sugars

Photography by Laura Edwards. Find more baking ideas in Jamie magazine every month, or click here to save on a subscription. 

Welcome to Jamie Magazine

Jamie is the award-winning food & travel magazine from Jamie Oliver. Inside each issue, you’ll find new and exclusive recipes from Jamie, as well as from the world’s best chefs, home cooks and food writers.

But it’s more than just recipes. There are profiles of innovative food producers, focuses on street food traders, stories on restaurateurs, chefs and winemakers, updates on Jamie’s campaigns and insights into his family life, and insider’s guides to the latest must-visit foodie travel destinations.

Jamie says: “I might be biased, but I think Jamie magazine is up there with the best food mags around. Check us out and get inspired!”

Check out all Jamie’s latest recipes with our special offer. As a jamieoliver.com user, you can save 35% on a year’s subscription to Jamie – wherever you live in the world. Click on the button below!

And in the meantime, if you want to contact Jamie magazine with an advertising or editorial enquiry, email contact@jamiemagazine.com. If you have a subscription query, email jamiemagazine@hhs.co.uk. 

Subscribe Today