For the topping
250g (9oz) double cream (whipped)
4 shop-bought meringue nests (broken up)
200g (7oz) strawberries, hulled and sliced Icing sugar and mint leaves to decorate (optional)
METHOD
1 Grease and line 20x30cm brownie pan with baking paper. Heat oven to 160C (140C fan/320F/gas 3). In a large bowl, beat together the butter and sugar until it is light and fluffy. Add the vanilla essence and then the eggs, one by one, mixing as you go. In a separate bowl, mix the flour and ground almonds. Gradually add the dry ingredients to the wet until you have a thick batter, then gently stir in the double cream and the strawberries. 2 Pour the batter into the prepared tin, distributing the berries as evenly as you can across the mixture. Bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the sponge in the pan for ten minutes before tipping out onto a wire rack to cool. 3 Meanwhile, in a separate bowl stir the meringue pieces and most of the strawberries (reserve some decoration) into the whipped double cream. Serve an individual portion of sponge with a spoonful or two of the topping mixture.
Decorate with pieces of strawberry, mint leaves and a sprinkle of icing sugar.
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