Waitrose and Partners
Strawberries & cream tray bake

Strawberries & cream tray bake

A perfect traybake recipe that combines the classic summer flavours of strawberries and cream. A family favourite!

5 out of 5 stars(2) Rate this recipe
Vegetarian
  • Serves16
  • CourseDessert
  • Prepare20 mins
  • Cook30 mins
  • Total time50 mins

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Ingredients

  • 225g butter, softened
  • 225g Waitrose Golden Caster Sugar
  • 4 essential Waitrose Free Range medium Eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 7g Waitrose Cooks’ Homebaking freeze-dried strawberry pieces
  • 175g essential Waitrose Strawberry Jam
  • 200ml double cream
  • 365g fresh strawberries, hulled and sliced

FOR THE FROSTING

  • 280g soft cheese
  • 25g Billington’s Golden Icing Sugar

Method

  1. Preheat the oven to 180°C, gas mark 4. Grease and base line a 27x22cm tin.

  2. Whisk the butter and caster sugar together until pale and fluffy, then whisk in the eggs 1 at a time.

  3. Mix together the flour, baking powder and ⅔ freeze dried strawberries, and fold into the butter mixture. Swirl in 2 tbsp of the jam and spoon the mixture into the tin, spreading it out evenly.

  4. Bake for 30 minutes or until a skewer inserted comes out clean. Cool slightly before removing from the tin, then cool completely.

  5. Cut the cake in half horizontally and spread the remaining jam over the bottom layer.

  6. Whisk the cream to soft peaks and spread over the jam, then top with the strawberries and finally the top layer of cake.

  7. Whisk the soft cheese and icing sugar together until thickened slightly, then spread evenly over the top of the cake. Sprinkle with the remaining freeze dried strawberries.

  8. Cut into 16 squares and serve on a large platter.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,588kJ/ 381kcals

Fat

23.7g

Saturated Fat

14.4g

Carbohydrates

37.2g

Sugars

26.6g

Fibre

0.8g

Protein

4.6g

Salt

0.6g

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