Eton Mess Traybake!
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An Eton mess traybake with a fresh strawberry & vanilla sponge and everything Eton Mess – fresh cream, meringues, and even more strawberries!
Eton mess
Its no secret that I LOVE Eton mess, especially after posting my Eton mess with homemade meringues recipe the other day. Meringue + cream + strawberries is my go-to heavenly sugary creamy dessert that I want to nom nom nom all day long!
I asked my Facebook followers the other day if they had a suggestion and one happened to be this beauty – hello heaven! Honestly, how could I have not done this one sooner?! Anyway…
Traybake cakes
I have been wanted to make a next-level form of Eton mess for ages but didn’t really know how, but this was perfect! An Eton mess traybake cake! Everything you love about the classic dessert in cake form – what could be better?!
I did some research into other recipes and some included meringue in the sponge, and some were just vanilla sponge with no strawberries, so I decided I would try the in-between. My Eton mess layer cake is lovely, and fresh, and delightful… but sometimes a traybake cake is better. My carrot cake traybake and chocolate traybake cake are some of my most popular posts!
Decoration
I have tried baking ready-made meringues into a cake, and I wasn’t a fan! Therefore I just went for a topping of meringue instead and it worked much better! Strawberries throughout the sponge though – delightful!
The freshly whipped cream on top of the cake balances beautifully with the cake, and the crushed meringues add the crunchy texture that everyone would crave – simply delectable and delicious. I added some freeze dried strawberries for an extra fruity kick but these are completely optional or you can add some sprinkles if you would prefer!
Fruit
I find baking with fruit is one of those difficult ones, but strawberries in particular. This recipe works wonderfully with fresh strawberries at the moment as its peak strawberry season – how it would work when it’s not, I’m not sure – frozen might be better then!
However, you have to be careful. As the fruit produces so much water you don’t want to overload the mixture with strawberries so much that it just doesn’t cook, but you want enough to get the flavour! I used 350g worth of strawberries for this size sponge.
Recipe update and adaptations
You can try this cake with other fresh fruits, such as raspberries, blueberries, blackberries etc… I just love strawberries because Eton mess really is classically strawberry! Also, with Wimbledon coming up, it’s an ideal bake!
I adapted this recipe in June 2019. The original sponge recipe is in the notes below – I just updated it as I much preferred the recipe this newer way, and it’s in keeping with my other traybake cake recipes! ENJOY! x
Eton Mess Traybake!
Ingredients
Sponge
- 350 g unsalted butter
- 350 g caster sugar
- 350 g self raising flour
- 7 medium eggs
- 2 tsp vanilla extract
- 350 g strawberries (halved)
- 2 tbsp granulated sugar (optional)
Decoration
- 400 ml double cream
- 2 tbsp icing sugar
- 4-6 meringues (shop bought)
- 250 g strawberries (halved/quartered)
- Freeze dried strawberries
Instructions
For the Sponge!
- Preheat your oven to 180c/160C Fan and line a 9x13" traybake tin with parchment paper!
- With a stand mixer, beat your butter and sugar together until light and fluffy.
- Add in the eggs, flour and vanilla and beat until a lovely smooth sponge mixture is created!
- Add your strawberries to the top of the sponge evenly - sprinkle of the granulated sugar if you are using it! (It gives a nice crunchy top!)
- Bake the cake in the oven for 45-55 minutes! (Check with a skewer)
- Leave the cake to cool in the tin for 10 minutes or so once baked, and then move to a wire rack to cool fully! (Be careful moving it as it'll be very soft!)
For the Decoration!
- Pour your double cream into a bowl with the icing sugar, and whip until thick and spreadable.
- Spread over the top of the cake, and then add your meringue bits and strawberries on top!
- Sprinkle with freeze dried strawberries and serve!
Notes
- I recommend this traybake tin!
- This cake is best on the day of baking but can be eaten within two days.
- It needs to be stored in the fridge because of the fresh cream topping - this can sometimes dry the sponge out slightly, but the strawberries help keep it moist!
- I used shop bought meringues in this one to demonstrate how easy it is to make - but you can easily make your own!
- You can swap the fruit out for other fruits as well.
- The original cake recipe is
- 200g flour/butter/sugar and 4 medium eggs with 2tbsp double cream and 200g strawberries baked into a 10" tin.
Enjoy!!
You can find my other Cake Recipes on my Recipes Page!
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J x
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Hello, If I wanted to use a 9″ square tin instead what quantities should I use please? Thanks
Can this be made with gluten free flour ? Do any of the other ingredients change ?
Can you bake the cake night before if so how to store?
Hiya – it needs to be in the fridge because of the fresh cream x
Hi
Would this recipe work for cupcakes? I am still waiting for the right size tin to be delivered. I would like to make it for a girly gathering for when we watch the Kings coronation.
Hi. Is there a step missing in the recipe? Just want to check, once the batter is made in stage 3 you then just pour it in to the prepared tin and top with the strawberries in stage 4? In the pictures of the finished cake it looks like the strawberries are mixed in to the sponge sandwiched I’m between two layers of the sponge? Any help would be appreciated thank you!
Hiya! This is because the strawberries slightly sink down whilst baking! Hope this helps! x
Hi Jane,
I’m planning on making this tomorrow. If I were to use plain flour, how much baking powder would you add please? I live abroad and the self raising flour is not always consistent or reliable. Many thanks!
Hi Jane, this looks amazing. I was just wondering if you had tried drizzling homemade strawberry coulis over the cream and strawberry topping? When I make Eton Mess I whizz up some strawberries, sieve and add icing sugar for a delicious sauce. What do you think? Thank you
Hey, yeah this sounds great!x
Yes I was wondering the same about thing as Hannah Brown! – is there was a step missing in the method i.e. at what stage are the strawberries added? Can’t wait to try this 🙂
Hiya, this is written in step 4 in the method x
Hi, when you add the strawberries to the sponge, do you mean in the bowl, then top with the sugar? Do you then mix before it goes in the baketray? Or should the sponge mix go in the baketray and then topped with strawberries and sugar? Thank you!
Hey, sprinkle strawberries on then sprinkle with sugar xx
This looks delicious. Im thinking of doing a double layer vanilla sponge 9x 13 traybake. Would I simply double the quantities? Thank you
Yes! X
I’m so excited to bake this at the weekend! If i made the sponge plain, would it be the same but without strawberries? Thank you!x
Yes! It may take slightly less time to bake, but it’s very very similar! x
Have you ever tried to make these as cupcakes? If so what amounts of everything were used? I loved this when I made it but wonder how cupcakes would turn out? 🙌🏼
I have a similar recipe with my Wimbledon strawberry cupcakes – but otherwise this exact one I haven’t no! I imagine this could make 18-24! x
Absolutely delicious. The sponge is great, the sugar on top makes it taste a bit like a syrup pudding and Eton mess is my fave anyway. Was a hit with family will make again as so easy.
Hi, can I freeze the whole thing plz,
Thanks Jayne
I wouldn’t recommend freezing with the topping – just the sponge is fine.
I love the look of this cake, but I don’t like cream, have you got any alternative suggestions? Would a thinnish layer of buttercream work? Thanks!
Yes absolutely! Whatever you fancy – enjoy! x
Hi Jane
Love all your recipes, your books are fantastic, Can you tell me if i can freeze this after decorating?
I made this for a family Birthday Party recently and it went down very well. I will be be making again