Strawberry Eton Mess Traybake

Wed, 12 August 2026

Ingredients

For the Sponge

· 200 g soft spreadable margarine/butter

· 200 g caster sugar

· 4 medium free-range eggs

· 225 g self-raising flour (175 g flour + 50 g ground almonds)

· 4 tbsp milk or cream, room temperature

· 100 g small Irish strawberries, hulled and halved

· 2 tbsp caster sugar

For the Topping

· 400 ml Double Cream

· 50 g Icing Sugar

· 3-4 tbsp strawberry jam

· 3-4 tbsp lemon curd

· 4-6 meringues crumbled

· 250 g small Irish strawberries, hulled and thickly sliced

· Small handful of fresh baby mint leaves

Method

1. Preheat the oven to 180°C/170°C fan/gas 5. Line a deep Swiss roll tin / brownie tin with parchment paper.

2. Cream the butter and sugar for 5-8 minutes. Use a spatula to scrape down the edges and continue until light, pale and creamy. It will take longer with a handheld mixer.

3. Crack and add in the room temperature eggs, one at a time. It may curlde a little, dont worry, just add a spoonful of flour or two.

4. When all the eggs are added, sieve the self-raising flour. Using a spatula fold in the flour, then fold it in and milk/cream. Do not overmix at this stage. Gently fold until all combined.

5. Spoon mixture into prepared tin and level. Thinly slice fresh strawberries and lay these on top.

6. Sprinkle with caster sugar.

7. Bake until firm and springy on top and a cake skewer comes out clean.

8. While the cake bakes, whip the cream and icing sugar together to soft peaks.

9. When the cake is baked, cool in tin for at least 30 minutes, or until completely cool.

10. Peel off the greaseproof paper and then transfer to a serving plate.

Decorate

11. Spread the jam over the cooled cake. Spread cream thickly over the sponge.

12. Dollop on the lemon curd and swirl it through the cream.

13. Top with crumbled meringues, sliced strawberries, and mint.

14. Pipe on some extra swirls of cream.

15. Enjoy every summery bite.