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There is a particular kind of happiness that arrives with the first strawberries of spring. They are not yet at their peak – still a little firm, perhaps slightly tart – but that is exactly what makes them perfect for baking.
This easy strawberry traybake recipe emerges from a place of quiet, seasonal joy. A soft, golden cake batter, rich with butter and a splash of milk, is poured into a tin and scattered generously with vibrant strawberries. As it bakes, the berries sink gracefully into the crumb, releasing their juices to create small, jammy pockets of bright sweetness.
The result is not a formal torte or a complex layer cake. It is a humble, rustic traybake – the kind you slice into generous squares while still warm, dusting them with icing sugar to be enjoyed with a steaming cup of tea. It is spring baking at its most honest, inviting, and lovely.
How It Comes Together
The batter begins in the most traditional way: butter and sugar are creamed together with the egg yolks, lemon juice, and a little milk. Flour and baking powder are folded in gently, creating a thick, smooth base.
Separately, the egg whites are whisked to stiff peaks. This is the secret to a light, airy crumb. The fluffy whites are folded carefully into the batter – not stirred, but turned over gently with a spatula, preserving as much air as possible. This technique gives the cake its tender, soft texture without the need for chemical leaveners alone.
The batter is poured into a buttered and floured baking tin. Then comes the fruit. Fresh strawberries, hulled and cut into bite-sized pieces, are scattered over the surface. They are not folded in – just sprinkled on top. As the cake bakes, they nestle into the batter, some sinking deeper than others, creating an irregular, rustic pattern.
Baked until golden and springy to the touch, the cake emerges fragrant and beautiful. Once cooled, it is dusted with icing sugar or served with softly whipped cream. Every square is a little pocket of spring.
From the Inside Out
Strawberries are more than just a sweet delight. They are rich in vitamin C, manganese, and a range of antioxidants, particularly ellagic acid and flavonoids, which support the body’s natural defences. Their bright acidity also balances the richness of the butter and eggs.
The cake itself provides energy from the flour and sugar, while the eggs and milk contribute protein and calcium. Because the strawberries are added whole (rather than mashed or cooked down), their fibre remains intact, and their flavour stays fresh and distinct.
This is a treat that celebrates simple, high-quality ingredients. Because the berries remain whole, their tactile texture and fresh flavour stay distinct within the golden crumb. It is a cake designed for the slow moments of life—best shared in the warmth of a sun-drenched kitchen or a quiet corner of the garden.
Strawberry Traybake Cake Recipe
Ingredients
Makes approximately 12 squares
- 500 g fresh strawberries
- 300 g caster sugar
- 1 lemon (juice only)
- 1 tsp baking powder
- 200 ml whole milk
- 250 g plain flour
- 150 g unsalted butter, softened (plus extra for greasing)
- 3 large eggs, separated
- A little flour for dusting the tin
To serve (optional)
- Icing sugar, for dusting
- Whipped cream or a dollop of thick clotted cream
Method
Prepare the tin and fruit:
Preheat the oven to 180°C (160°C fan-assisted) or Gas Mark 4. Butter a square or rectangular baking tin (approximately 20 cm x 20 cm or similar). Dust lightly with flour, tapping out the excess.
Hull the strawberries and cut them into halves or quarters, depending on size. Set aside.
Make the batter base:
In a large mixing bowl, cream the softened butter and caster sugar together until pale and fluffy. Add the egg yolks one at a time, beating well after each addition.
Stir in the lemon juice, milk, baking powder, and flour. Mix until just combined – do not overwork.
Whip the egg whites:
In a separate, clean bowl, whisk the egg whites until they form stiff peaks. They should hold their shape when the whisk is lifted.
Fold together:
Gently fold the whipped egg whites into the batter, using a large metal spoon or a spatula. Cut down through the centre, scrape up from the bottom, and turn the mixture over. Repeat until no white streaks remain. The batter should be light and airy.
Assemble:
Pour the batter into the prepared tin and smooth the top with a spatula. Scatter the strawberry pieces evenly over the surface. Do not press them in – they will settle naturally during baking.
Bake:
Bake for 35–40 minutes, or until the cake is golden brown, springy to the touch, and a skewer inserted into the centre comes out clean (avoid piercing a strawberry).
If the top is browning too quickly, cover loosely with foil after 25 minutes.
Cool and serve:
Allow the cake to cool completely in the tin on a wire rack. Once cool, dust generously with icing sugar. Cut into squares and serve as they are, or with a spoonful of whipped cream.
Kitchen Notes
- Choose the right strawberries – Slightly firm, just-ripe strawberries work best. Overly soft or mushy berries will release too much juice and make the cake soggy.
- Do not overmix the batter – Once the flour is added, stir only until combined. Overmixing develops gluten, which can make the cake tough.
- Egg white tips – Make sure your bowl and whisk are completely clean and free of any grease. Even a trace of fat will prevent the whites from whipping properly. Room-temperature egg whites whip to a greater volume than cold ones.
- Tin size matters – A 20 cm x 20 cm square tin or a 23 cm round springform tin both work well. If your tin is larger, the cake will be thinner and bake more quickly – check after 25 minutes.
- Check for doneness – Because the strawberries add moisture, the skewer test is essential. If the skewer comes out wet with batter, give it another 5 minutes.
- Storage – This cake keeps well in an airtight container at room temperature for up to two days. After that, store in the fridge for another two days. Bring to room temperature before serving.
Frequently Asked Questions
Can I use frozen strawberries in a strawberry traybake?
Yes, but do not thaw them first. Use frozen strawberries straight from the freezer, scatter them over the batter, and bake immediately. You may need to add 5–10 minutes to the baking time. Frozen berries will release more liquid, so the cake may be slightly denser.
Is it possible to reduce the sugar?
You can reduce the caster sugar to 250 g, but keep in mind that sugar contributes to the cake’s tenderness and moisture. Reducing it too much may affect the texture. The strawberries also provide sweetness, so it is worth experimenting.
Can I make this traybake dairy-free?
Substitute the butter with a good-quality plant-based baking block, and the milk with oat or soy milk. The texture will be slightly different, but it should still work beautifully.
What other fruits work well?
This recipe is a versatile canvas for the seasons. Tart raspberries, forest blueberries, or even slender stalks of pink rhubarb are lovely. If you choose rhubarb, toss the pieces in a little sugar first to soften their sharp edge before scattering them across the batter.
Can I bake a gluten-free version?
Yes. Replace the plain flour with a premium gluten-free blend (ensure it contains xanthan gum for structure). The texture will be somewhat more delicate and friable, but no less delicious when served with a generous dollop of cream.
How do I prevent the strawberries from sinking?
In this rustic traybake, the berries are designed to nestle into the surface, creating a beautiful, irregular mosaic. However, if you wish for them to remain perfectly suspended, a light dusting of flour on the fruit before adding them to the tin will help them stay in place.
A Slice of Spring
This strawberry traybake is not complicated. It does not ask for special equipment or hard-to-find ingredients. It simply asks for good butter, fresh eggs, and the first sweet berries of the season.
Cut it into generous squares. Dust with sugar. Serve it with a pot of tea and a quiet afternoon. That is what spring baking is all about.
If you loved this strawberry traybake, you might also enjoy our savoury spring recipes or other simple seasonal bakes—perfect for building a slow, beautiful kitchen rhythm.
Take a moment. Breathe in the season. Let the ritual linger a little longer.
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