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    Strawberries & cream tray bake

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    Strawberries & cream tray bake

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 16


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

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



    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. 

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