Method

1. If using frozen strawberries, place them in a small saucepan (or microwave) and heat until soft enough to mash. Roughly mash the strawberries and separate the juice from the solids into two bowls.
2. Preheat oven to 170°C and line a 20x20 cm baking tin.
3. In a large bowl, whisk together the wet ingredients (excluding strawberry juice), then fold in the dry ingredients until combined.
4. Gently fold in the strawberries and half of the melted pistachio cream to form a smooth batter.
5. Pour half the batter into the prepared tin, spread the remaining pistachio cream on top, then add the remaining batter.
6. Bake for 20–25 minutes, or until slightly golden. Check doneness by inserting a toothpick into the center: it should come out moist but without raw batter.
7. Allow the slice to cool completely before drizzling with strawberry glaze.