Strawberry Ripple Bakewell Traybake

Tue, 10 March 2026

This Mother’s Day, skip the predictable gift and turn to something unforgettable: a homemade Bakewell traybake with a twist. Think juicy, sweet strawberries, a hint of orange zest, and the warming, aromatic touch of gin — finished with a delicate swirl of almond crumb. It’s generous, indulgent, and impossibly moreish, the kind of bake that makes a simple Sunday feel like a celebration. Perfect for sharing with family, for gifting, or simply for enjoying a little luxury at home.

Ingredients

Base:

• 150 g plain flour

• 100 g brown sugar

• 50 g ground almonds

• 125 g soft unsalted butter

• Pinch of salt

Almond crumb topping:

• 100 g reserved base mixture

• 50 g flaked almonds

Filling:

• 1.5 kg frozen strawberries

• 50–60 ml orange-infused gin

• 80 g honey

• 2 tsp crushed pink peppercorns

• Zest of 1 orange

• Optional: ½–1 tsp orange blossom water

• Optional: 1 tsp cornflour or arrowroot for thickening

Sponge:

• 175 g unsalted butter, softened

• 175 g caster sugar

• Pinch of salt

• 3 large eggs, room temperature

• 175 g plain flour

• 1 tsp baking powder

• 50 g ground almonds

Method

1. Prep the tin

Preheat oven to 180°C (fan 160°C, gas 4). Grease and line a 20 x 30 cm traybake tin with baking paper.

2. Make the base

• Pulse flour, brown sugar, ground almonds, butter, and salt in a food processor until it resembles fine crumbs.

• Reserve 100 g, stir in flaked almonds for the topping.

• Press the remaining mixture firmly into the tin using the back of a spoon.

• Bake for 12–15 minutes until pale golden and firm. Cool completely.

3. Make the strawberry-orange-gin filling

1. Place strawberries, honey, orange zest, and crushed pink peppercorns in a heavy saucepan.

2. Simmer gently for 15–18 minutes, mashing occasionally, until the strawberries release their juices and start breaking down.

3. Remove from heat, then stir in gin. Return to very low heat for 2–3 minutes to blend flavours.

4. Optional: stir in ½–1 tsp orange blossom water for a floral lift.

5. Check consistency — the filling should be thick, jam-like, spoonable. If too thin, mix 1 tsp cornflour or arrowroot with 1 tbsp cold water, stir in, and cook 2–3 minutes more.

6. Allow to cool completely.

Portion:

• Half (~400 g) for the layer between base and sponge

• Quarter (~200 g) for ripple on top

• Quarter (~200 g) for serving as sauce

4. Make the sponge

• Cream butter, sugar, and a pinch of salt until pale and fluffy.

• Beat in eggs one at a time, then fold in flour, baking powder, and ground almonds until smooth.

• Spoon the sponge over the cooled base, smoothing with a spatula.

5. Marble the filling

• Drop dollops of reserved strawberry-orange-gin jam over the sponge.

• Use a wooden spoon handle to swirl lightly, creating elegant ripples.