Method

1. Preheat the oven to 175C°). Grease 20cm square oven-proof dish and line the bottom and sides with baking paper, about 5cm of overhang on each side.
2. Chop the strawberries into small pieces. If the strawberries seem very juicy, put them on the paper towel to let them dry so if there is any excess liquid, it will be removed. Keep the strawberries aside.
3. In a large mixing bowl, combine the flour and sugar and add in the cold butter pieces, then cover butter with flour mixture. Rub them with your fingertips until the mixture looks like breadcrumbs. Alternatively, pulse in a food processsor until it becomes like breadcrumbs.
4. Put 2/3 of the dough into the oven proof dish and spread it evenly with a spoon. You may need to lightly flour the spoon to avoid it sticking to the flour-butter mixture. Push it down quite firmly.
5. Toss the chopped strawberries with sugar and cornflour. Discard any excess juice left in the bowl.
6. Cover the crust with strawberries and sprinkle over the remaining crumble mix. Bake for 55-60 minutes until the top becomes golden brown and the crumble is crispy. Let it completely cool before removing from dish & cutting into rectangles or squares.