Strawberries & cream tray bake

Name: Strawberries & cream tray bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16
Ingredients: 225 g butter, softened; 225 g Waitrose Golden Caster Sugar; 4 essential Waitrose Free Range medium Eggs; 225 g self-raising flour; 1 tsp baking powder; 7 g Waitrose Cooks’ Homebaking freeze-dried strawberry pieces; 175 g essential Waitrose Strawberry Jam; 200 ml double cream; 365 g fresh strawberries, hulled and sliced

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

Preheat the oven to 180°C, gas mark 4. Grease and base line a 27x22cm tin.
Whisk the butter and caster sugar together until pale and fluffy, then whisk in the eggs 1 at a time.
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.
Bake for 30 minutes or until a skewer inserted comes out clean. Cool slightly before removing from the tin, then cool completely.
Cut the cake in half horizontally and spread the remaining jam over the bottom layer.
Whisk the cream to soft peaks and spread over the jam, then top with the strawberries and finally the top layer of cake.
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.
Cut into 16 squares and serve on a large platter.