Introduction
This delightful dessert combines the freshness of strawberries with a light sponge and creamy custard. Perfect for summer, it’s a crowd-pleaser that’s easy to make and sure to impress your guests. Let’s dive into the ingredients and the methods to create this delicious strawberry traybake.
Detailed Ingredients with measures
Olive oil
3 large free-range eggs
125g golden caster sugar, plus 1 tablespoon
125g self-raising flour
600g strawberries
1 x 135g pack of strawberry jelly
50g flaked almonds
300ml double cream
1 x 400g tin of custard
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 2 hours (including chilling)
Yield: 12 servings
Method
1. Preheat the oven to 180°C/350°F/gas 4. Grease and line a 23cm square loose-bottomed tin with a little olive oil.
2. Crack the eggs into a bowl, add 125g of sugar, and beat together for 5 minutes, or until very light and fluffy. Sift and fold in the flour until combined. Pour into the prepared tin and bake for 12 to 15 minutes, or until a skewer inserted comes out clean. Leave to cool.
3. Wash, hull, and quarter the strawberries, reserving one for later, then place them in a bowl. Grate in the remaining strawberry, then toss everything together and set aside.
4. Prepare the strawberry jelly according to packet instructions and place it in the fridge to cool.
5. Once the jelly and sponge are cold, scatter the strawberries over the sponge, then pour over the jelly and place in the fridge for 1 hour, or until set.
6. Toast the flaked almonds in a small dry pan until golden (keep an eye on them, as they will burn!). Whip the cream to soft peaks in a large bowl, then fold in the custard.
7. Cut the traybake into squares and serve topped with the custardy cream, flaked almonds, and remaining strawberries. Enjoy this delicious dessert with friends and family!
Detailed Directions and Instructions
Step 1: Preheat the Oven and Prepare the Tin
Preheat the oven to 180°C/350°F/gas 4. Grease and line a 23cm square loose-bottomed tin using a little olive oil to ensure easy release later.
Step 2: Prepare the Sponge Cake
Crack the eggs into a bowl and add 125g of golden caster sugar. Beat the mixture together for 5 minutes until it becomes very light and fluffy. Sift the self-raising flour into the mixture and gently fold it in until fully combined. Pour the cake batter into the prepared tin and bake for 12 to 15 minutes. The cake is ready when a skewer inserted into the center comes out clean. Once baked, leave the sponge to cool.
Step 3: Prepare the Strawberries
Wash, hull, and quarter the strawberries, setting one strawberry aside for later use. Place the quartered strawberries in a bowl. Grate the reserved strawberry into the bowl with the others, then gently toss the strawberries together and set aside.
Step 4: Prepare the Strawberry Jelly
Follow the packet instructions to prepare the strawberry jelly. Once prepared, place the jelly in the fridge to cool and set.
Step 5: Assemble the Cake
Once both the jelly and sponge cake are cool, scatter the prepared strawberries evenly over the sponge. Carefully pour the cooled jelly over the strawberries, ensuring they are well-covered. Place the assembled dessert in the fridge for 1 hour to allow the jelly to set.
Step 6: Toast the Almonds and Prepare the Cream
In a small dry pan, toast the flaked almonds over medium heat until they are golden brown. Keep a close eye on them as they can burn quickly. In a large bowl, whip the double cream to soft peaks, and then gently fold in the custard until combined.
Step 7: Serve the Dessert
Once set, cut the traybake into squares. Serve each square topped with the custardy cream, toasted flaked almonds, and the remaining whole strawberry.
Notes
Note 1: Checking Cake Doneness
Ensure that the skewer inserted into the cake comes out clean to confirm that it is fully baked. Avoid opening the oven door too early to maintain consistent temperature.
Note 2: Strawberry Preparation
Handle the strawberries gently to avoid mashing them during preparation. Using fresh, ripe strawberries will enhance the flavor of the dessert.
Note 3: Jelly Setting Time
It is important to allow the jelly to set for at least 1 hour in the fridge for the best texture when serving.
Note 4: Cream and Custard Combination
Whipping the cream to soft peaks will ensure a light and fluffy texture in the final dessert. Incorporating custard helps to enhance the flavor and richness.
Note 5: Storage
This dessert can be stored in the refrigerator for a couple of days, but it is best enjoyed fresh to retain its texture and flavor.
Cook techniques
Preheating the oven
Preheating ensures that your baked goods rise properly and cook evenly. Set the oven to the required temperature before placing your dish inside.
Greasing and lining a tin
Greasing helps prevent sticking while lining provides an easy way to remove the baked item. Use olive oil to grease the tin before lining it with parchment paper for easy removal.
Beating eggs
Beating eggs incorporates air, making your batter light and fluffy. Mix them with sugar until the mixture turns pale and increases in volume.
Sifting and folding flour
Sifting flour helps remove lumps and aerates it. Folding is a gentle mixing technique that ensures maximum air retention without deflating the batter.
Baking time and skewer test
Baking times can vary based on the oven and size of the pan. A skewer inserted into the center should come out clean when the sponge is done.
Preparing fruit
Washing, hulling, and quartering strawberries ensure they are clean and ready for use. Grating adds more flavor and helps distribute the strawberry essence throughout the dish.
Making jelly
Follow packet instructions to ensure your jelly sets correctly. Cooling it in the fridge will help it solidify.
Toasting almonds
Toasting flaked almonds enhances their flavor and adds crunch. Do this in a dry pan, constantly stirring to prevent burning.
Whipping cream
Whipping cream to soft peaks incorporates air and thickens it, allowing it to hold its shape. Use a large bowl for easier mixing.
Cutting and serving
Cut the traybake into squares for even serving. Topping with custardy cream, flaked almonds, and fresh strawberries adds flavor and visual appeal.
FAQ
Can I use a different type of oil instead of olive oil?
Yes, you can use other oils like vegetable or canola oil, but the flavor might differ slightly.
How do I know when the sponge is fully baked?
Perform the skewer test: insert a skewer into the center of the sponge; if it comes out clean, it’s done.
Can I substitute the strawberries with other fruits?
Yes, you can use other berries, such as raspberries or blueberries, for different flavors.
What can I use instead of double cream?
You can substitute double cream with heavy cream or a non-dairy whipped topping for a dairy-free option.
How long can I store the traybake?
Store it in the refrigerator for up to three days to maintain freshness.
Can I make this recipe gluten-free?
Yes, by using gluten-free self-raising flour, you can make this traybake gluten-free.
Is it necessary to use jelly?
While jelly adds a fruity layer and enhances the presentation, you can omit it if you prefer a simpler dessert.
Conclusion
This delightful dessert combines light sponge cake with a fresh strawberry topping and a creamy custard mixture, resulting in a refreshing treat that’s perfect for any occasion. The flaked almonds add a lovely crunch, while the strawberry jelly ties the flavors together beautifully. Whether enjoyed on a sunny day or at a family gathering, this dish is sure to impress.
More recipes suggestions and combination
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Almond Strawberry Tart
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