Place butter, sugar, egg, orange rind, vanilla essence, flour and baking powder in food processor and blitz until combined.
Press 2/3 of the mixture into the prepared tin, and set aside 1/3 for the topping.
Place 1x punnet of strawberries, cornflour and icing sugar into food processor and blitz until semi-pureed. Pour onto base, then chopped the remaining punnet of strawberries into quarters and spread evenly over puree mix.
Lastly, place the remaining base mixture over the top in chunks for a rustic look. You may need to flour your hands for this part.
Bake in oven for approx. 40 mins. Serve warm with a dusting of icing sugar and vanilla ice-cream.