This Polish traybake has a soft shortbread-style base. It is filled with fresh strawberries, then finished off with a fluffy meringue and a crumbly topping! Tastes best when strawberries are in season.
Preheat oven to 180 C / Gas 4. Lightly grease and line a 35x25cm traybake tin.
Combine flour, icing sugar, softened butter, soured cream, baking powder and egg yolk in a large bowl; working quickly with both hands, mix until well combined. The dough will be very soft. Remove one third of the dough, wrap it in cling film and place in the fridge to chill (you will crumble this on top of the meringue before baking). Spread the remaining dough in the traybake tin to form an even layer; chill in the fridge for 5 minutes.
Bake the base in preheated oven for 15 minutes.
To make the meringue: Whip egg whites with salt in a clean, large bowl until soft peaks form. Continue whipping, adding sugar and cornflour, one spoonful at a time, until stiff peaks form.
Arrange strawberries on top of baked base and spoon meringue on top. Crumble or grate the remaining dough on top of the meringue.
Return traybake to the oven and cook for a further 40 minutes.