Strawberry and Almond Traybake brings fresh berries, a tender almond sponge, and a lightly crisp topping together in one straightforward cake. The strawberries soften into little pockets of fruit while flaked almonds add texture across the surface. Cut it into squares for afternoon tea, pack a chilled slice into a lunchbox, or serve it slightly warm with a spoonful of yogurt. This version uses fresh strawberries rather than jam, with lemon zest to keep the flavour bright and a measured amount of fruit so the middle can bake through properly.
What to expect from this traybake
Ground almonds give the sponge a moist, slightly close crumb, while plain flour provides enough structure to support the berries. It is a soft cake rather than a firm biscuit bar, so let it cool before cutting neat squares. The golden edges will feel a little sturdier than the centre.
You will need a metal baking tin measuring approximately 20 x 30cm, with sides at least 4cm deep. A much smaller tin creates a thicker cake that needs longer in the oven; a larger tin produces thinner slices that can dry out. Line the base and sides with baking paper, leaving enough overhang to lift the cooled cake out.
Makes: 12 generous or 15 smaller pieces. Preparation: about 20 minutes. Baking: 35–45 minutes, plus cooling. Oven temperatures and fruit moisture vary, so use the doneness checks below alongside the suggested timing.
Ingredients
- 200g unsalted butter, softened, plus a little for the tin
- 180g caster sugar
- 4 medium eggs, at room temperature
- 1 teaspoon vanilla extract
- Finely grated zest of 1 unwaxed lemon
- 175g plain flour
- 100g ground almonds
- 2 teaspoons baking powder
- ¼ teaspoon fine salt
- 2 tablespoons milk, at room temperature
- 300g fresh strawberries, weighed after hulling
- 35g flaked almonds
- 1 tablespoon demerara sugar, optional
Choose and prepare the strawberries
Choose fragrant berries that hold their shape when sliced. Very soft, bruised strawberries release more juice and are better saved for a sauce. Rinse the berries before removing their leafy tops, then dry them thoroughly with kitchen paper or a clean tea towel. Surface water adds moisture the batter does not need.
Cut small strawberries in half and larger ones into quarters, aiming for pieces roughly 2cm across. Avoid leaving large berries whole: their centres can stay wet while the surrounding sponge finishes cooking. Prepare the fruit before mixing the batter so you can get the cake into the oven promptly.
How to make Strawberry and Almond Traybake
- Prepare the oven and tin. Heat the oven to 180°C conventional or 160°C fan. Position a shelf near the middle. Lightly grease your tin and line it with baking paper, pressing the paper into the corners.
- Combine the dry ingredients. Stir the flour, ground almonds, baking powder, and salt together in a bowl. Break up any compacted almond lumps with your fingertips or a fork so they distribute evenly through the sponge.
- Cream the butter and sugar. Beat the softened butter and caster sugar with an electric mixer for about 3–5 minutes, until noticeably paler and fluffy. Scrape down the bowl halfway through. The butter should yield easily when pressed but should not look oily or melted.
- Add the eggs and flavourings. Beat in the eggs one at a time, mixing well after each addition. Add a spoonful of the flour mixture if the batter starts to look curdled. Mix in the vanilla and lemon zest, scraping the base of the bowl to catch any unmixed butter.
- Finish the batter. Fold in the remaining dry ingredients with a spatula, followed by the milk. Stop when no dry streaks remain. The batter should be thick enough to hold the fruit but soft enough to spread without dragging heavily.
- Add the strawberries. Gently fold half the prepared strawberries into the batter. Spread it evenly in the lined tin, taking it right into the corners. Arrange the remaining berries over the surface and press them in lightly, leaving their tops visible.
- Add the topping and bake. Scatter over the flaked almonds and, if using, the demerara sugar. Bake for 35–45 minutes. Start checking at 35 minutes; if the topping is becoming dark before the centre is ready, loosely cover the tin with foil.
- Check and cool. The centre should spring back gently, and a skewer inserted into sponge rather than a strawberry should emerge without wet batter. Leave the cake in its tin for 20 minutes, then lift it onto a wire rack using the paper. Cool before slicing.
Keep the crumb tender and the fruit balanced
Measure the fruit after trimming
The strawberry quantity is deliberately moderate. Adding an extra handful may seem harmless, but closely packed fruit leaves less sponge between the berries and can create damp patches. Distribute the pieces across the whole tin instead of gathering them in the middle.
Give the butter time to soften
Cold butter does not cream smoothly, while melted butter cannot trap air in the same way. Cut refrigerated butter into small cubes and let it soften at room temperature. If your kitchen is warm, check it frequently and begin mixing while it still holds its shape.
Check more than one spot
A skewer pushed through a cooked strawberry will come out moist even when the cake is done. Test two nearby areas of visible sponge towards the centre. If either carries glossy batter, return the tin to the oven for a few minutes before checking again. Avoid judging readiness by colour alone.
Serving, storing, and small variations
Use a sharp knife and wipe it between cuts for tidy portions. For dessert, serve a square gently warmed with plain yogurt, whipped cream, or vanilla ice cream. The cake already has plenty of sweetness, so it needs no icing. A few fresh strawberries alongside add a firmer contrast to the baked fruit.
Once completely cool, place the slices in an airtight container and refrigerate for up to three days because of the fresh fruit. Bring individual portions towards room temperature before serving for a softer texture. Avoid sealing the cake while warm, as trapped steam will dampen the almond topping.
For longer storage, freeze cooled slices individually wrapped, then place them in a freezer container for up to two months. Thaw in the refrigerator and unwrap before serving. The berries may soften further after freezing, and the almond topping will lose some crispness.
For a stronger almond flavour, add ¼ teaspoon almond extract with the vanilla. You can replace the lemon zest with orange zest for a rounder citrus note, or omit the optional demerara sugar for a softer topping. Keep the flour, ground almonds, and fruit quantities unchanged so the batter retains its balance. Serve the first slice plain to enjoy the contrast between the buttery sponge, juicy berries, and toasted almonds.
