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!
#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-3-33); }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-3-50); }#wprm-recipe-rating-3 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-3-66); }linearGradient#wprm-recipe-rating-3-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-3-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-3-66 stop { stop-color: #343434; }
Print Pin Rate
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 9×13″ 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!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
