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Peanut butter & strawberry traybake
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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!
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
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.
Typical values per serving:
This recipe was first published in July 2021.