Nothing epitomizes summer like strawberries and cream. Fresh strawberries in summer is a must-have in our household and what better way to enjoy them than to combine them with cream! This fluffy vanilla tray bake topped with whipped cream and strawberries is simple and easy to make, even for the lesser confident bakers! What I love about this tray bake is that it needs very few ingredients, tastes fantastic and is a real eye-catcher for any get-together too! Whatever you like to call them, snack cakes, traybakes or sheet cakes, they’re the ultimate party cake and are perfect for sharing!
This traybake consists of a simple light and fluffy vanilla cake topped with whipped double cream and fresh strawberries. You can use any fresh berries to top depending on what’s in season such as raspberries or blueberries!
What equipment do I need for this traybake?
- 29cm x 21cm deep baking tray
- Stand mixer or electric hand-held mixer
- Baking paper
What ingredients do I need?
Margarine – I tend to use plant-based dairy free margarine for this traybake but any standard margarine will work well such as Stork
Caster sugar – White refined caster sugar or fine caster sugar addds the sweetness to this cake as wel as adding structure, helping to hold the cake together
Eggs – 7 medium free range eggs or 6 large eggs at room temperature are needed to add structure to the cake. Room temperature ingredients are essential as they can be incorporated much easier into the mixture than colder ingredients
Gluten free flour – A gluten free flour blend such as Doves Farm Self–raising Flour is perfect for a gluten-free sponge. Flour blends contain a variety of flours which provides the best replacement for wheat-based flours
Vanilla Essence – Vanilla essence, extract or vanilla sugar can be used as long as it is gluten-free
Baking Powder – Any baking powder can be used, just check the label that it is gluten-free. Baking powder acts as a leavening agent, helping the sponge to rise in the baking process
Cream – A good quality double-cream adds the extra creaminess to this traybake. The cream is whipped up into stiff peaks and lathered on top of the cake before being covered in fresh berries, making the perfect strawberries and cream combination.
Strawberries – Freshly washed and chopped strawberries are best for this recipe, frozen berries will most likely be too wet and soggy for the topping
Xanthan gum – Xanthan gum is essential for most gluten-free recipes and there are no exceptions here. Doves Farm is my preferred choice but any can be used. Xanthan Gum is a gluten replacement, replacing the lost elasticity that gluten provides to wheat-based bakes.
What substitutions are possible?
Margarine – You can use any standard margarine or your preferred plant-based margarine if wanting to make this recipe dairy free. Butter can be used too, just make sure it has been softened to room temperature beforehand.
Cream – If wanting to make this recipe dairy free, a soya whip or dairy free alternative can be used.
Strawberries – Any fresh berries can be used to top this cake, fresh are preferred over frozen as they don’t release as much water which will make the cake soggy and wet.
Strawberries and Cream Traybake
For the sponge
- 460 g gluten-free self-raising flour blend
- 400 g white caster sugar
- 460 g margarine room temperature
- 7 medium eggs room temperature
- ½ tsp Xanthan Gum
- ¾ tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking powder
For the topping
- 2 tbsp icing sugar
- 300 ml double whipping cream
- 500 g fresh strawberries chopped
For the sponge
- Preheat the oven to160 C fan and line a deep rectangular baking tray (29cm x 21cm) with baking paper.
- Cream together the margarine and sugar in a mixer until paler in colour and light and fluffy in texture.
- Whisk in the eggs and vanilla extract one at a time on medium speed until each one is fully incorporated into the mixture.
- Sift in the flour, salt, Xanthan Gum and baking powder and mix on a low-medium speed until just combined, making sure there are no pockets of flour remaining. Scrape down the sides of the bowl as necessary.
- Transfer the mixture to the baking tray and even out with an offset spatula.
- Bake on the middle shelf for around 50 minutes or until springy to the touch in the center of the cake, or when an inserted toothpick comes out clean.
- Allow the cake to cool in the tray before removing to a cooling rack. Once cooled completely to room temperature, prepare the topping.
For the topping
- Whisk the double cream up on the highest speed until stiff peaks form. Next, whisk in the icing sugar until combined.
- Spoon the cream onto the cooled vanilla sponge and spread evenly to all four corners using an offset spatula.
- Add the chopped strawberries and cut into 12 equal pieces before serving.