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    Peanut butter & strawberry traybake

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    Peanut butter & strawberry traybake

    This crowd-pleaser is inspired by the classic all-American sandwich combination, PB&J. Bake it for your next picnic and watch as it disappears!

    • Vegetarian
    • Preparation time: 20 minutes + cooling
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 16


    60g unsalted roasted peanuts
    5 strawberries, 2 chopped, 3 sliced
    160g self-raising flour
    ½ x 7g pack freeze-dried strawberries, plus extra to serve
    1 tsp fine salt
    120ml sunflower oil
    120g Essential Smooth Peanut Butter
    200g light brown soft sugar
    2 eggs
    1 tsp vanilla extract
    150g soured cream
    150g icing sugar


    1. Preheat the oven to 180ºC, gas mark 4. Line a 20cm square baking tin with baking parchment. Spread the peanuts and chopped strawberries side by side on a small baking tray. Bake for 5-7 minutes; set aside to cool. Finely chop the nuts.

    2. In a large mixing bowl, use a balloon whisk to mix together the flour, freeze-dried strawberries, salt, oil, peanut butter, sugar, eggs, vanilla, soured cream and 2⁄3 of the chopped peanuts, until just incorporated. Pour into the prepared tin and bake for 30-35 minutes, until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool.

    3. To make the icing, mash the roasted strawberries with a fork into a purée. Sieve the icing sugar into a medium bowl, then stir in the strawberry purée until you have a thick, spoonable icing. Once the cake is cool, spread the icing over the cake using a palette knife, then arrange the sliced strawberries on top. Scatter over the reserved peanuts and extra freeze-dried strawberries to serve.

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