White Chocolate & Strawberry Traybake

Recipes taken from Mary Berry’s Fast Cakes ( £26, Headline Home)

This crowd-pleasing traybake is perfect for afternoon tea

  • 225g baking spread, from fridge
  • 225g caster sugar
  • 275g self-raising flour
  • 1 level tsp baking powder
  • 4 large free-range eggs
  • 4 tbsps milk
  • 1 tsp vanilla extract
  • ½ x 7g tub freeze-dried strawberries
  • 100g white chocolate, melted
  • For the topping:

  • 100g butter, softened
  • 175g icing sugar, sifted
  • 2 tbsps milk
  • ½ tsp vanilla extract
  • ½ x 7g tub freeze-dried strawberries
  • Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 30 x 23cm traybake tin and line with non-stick baking paper.
  • Measure all the traybake ingredients, except the strawberries and white chocolate, into a large bowl and beat with an electric mixer until light and fluffy. Stir in the strawberries and melted chocolate.
  • Turn the mixture into the tin and level the top. Bake in the preheated oven for 30–35 minutes, or until the cake has shrunk a little from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
  • To make the icing, measure the butter, icing sugar, milk and vanilla into a bowl. Whisk until pale and creamy. Spread over the traybake and sprinkle with the strawberries.
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