I digress and of course, I don't mean the watery, coral specimen that inhabit supermarket aisles all year round. But when the sun shines and scarlett, juicy, fragrant British strawberries come to bloom, it's hard to fathom much better.
Because stawberries are so delicious, I've tried - unsuccessfully - to bake with them several times in the past. In spite of all their promise, strawberries have a rather tragic tendency to wither, brown and skulk into the background of baked goods. Like any creative type, they don't take kindly to being remoulded.
But fear not - these blondies are the perfect backdrop for British strawberries to shine. Simple, delicious and quick to whip up, these blondies are succulent, naughty and devilishly delicious. Load them up with chocolate and berries, they can take it.
A word of warning for the purists. My blondies are - technically speaking - not blondies at all, as the batter itself doesn't contain any chocolate. Call me a maverick, but I think they work better this way, and the dark brown sugar brings a nutty, caramelised flavour which will make you swoon.
You can use any chocolate that you like, but I always cook with Green&Blacks white chocolate. It's slightly less sweet than other varieties, but rich in Madagascan vanilla which brings a warmth and depth of flavour which is perfect for blondies. It's also Fair Trade, and delicious to nibble on as you go - cook's perks, and all that jazz.
300g soft dark brown sugar
175g unsalted butter
200g plain flour
1/2 tsp salt
150g Green&Blacks white chocolate
150g British stawberries
Begin by preheating your oven to 170C, and lining a 8x16 inch baking tin with parchment.
Measure the butter and sugar into a small pan, and gently melt together over a gentle heat. Remove from the heat as soon as the butter has melted, and leave to cool for ten minutes or so.
Beat in the egg and salt, the sieve in the flour and mix to combine. Chop up your chocolate - into chunks, not shavings - slice your strawberries in quarters, and mix both through the batter. Pour into your prepared tin, level, then bake in the oven for 25 minutes or until cooked. The blondies are done when the top has formed a cooked surface, but the mixture still wobbles slightly when shaken.
Cool in the tin on a wire rack, then carefully lift out using the paper. Once completely cooled, slice up and dive in.