It looked like a dessert crime scene. The sponge seemed harmless—golden, fluffy, innocent. But the second I started slicing and filling? Total chaos. Cream was squelching out like a busted pipe, strawberries rolling off like escape artists, and I ended up looking like I lost a jam fight.
But here’s the thing—I stuck with it. Once I figured out the rhythm (cool cake, firm cream, neatly glazed fruit), it became one of my favourite summer bakes. It’s nostalgic, a little fancy, and picnic-perfect—like a Victoria sponge all dressed up for a garden party.
If your first attempt turns into a strawberry avalanche, don’t panic. I’ve been there. Let me show you how to nail it.
Why This Version Actually Works
A lot of strawberry cakes collapse under the weight of their own ambition. This one holds it together—literally and figuratively. Here’s why:
- Traybake sponge = stability.
Baking it flat and slicing gives you clean, even layers. No doming, no frustration. - Whipped cream + crème fraîche = sturdy but dreamy.
The filling is light, tangy, and holds its shape. Just make sure the cream hits stiff peaks—not soft ones. (I learned the hard way.) - Glazed strawberries = glossy, not soggy.
A quick toss in jam and lemon keeps them shiny and flavorful without drenching the sponge.
Surprisingly forgiving once you get the method right—and really easy to get hooked on.
Ingredients (And Why They Matter)
- Butter (225g): Adds richness and keeps the sponge soft even after chilling. Real butter wins—though Stork is okay in a pinch.
- Caster Sugar (225g): Fine texture blends smoothly and helps keep the crumb light.
- Self-Raising Flour (300g): Ensures an even rise.
- Baking Powder (2 tsp): Yes, even with self-raising flour. It gives the sponge a better lift.
- Vanilla Extract (1 tsp): Adds warmth and depth. Skip essence—it’s not the same.
- Strawberry Jam (2 tbsp): For glazing the fruit. A chunky one works better; smooth jam tends to slip and slide.
- Double Cream (300ml): Needs to be whipped properly—stiff peaks only.
- Crème Fraîche (200ml): Balances the richness of the cream with a slight tang.
Customizing Without Wrecking It
- Egg-free? I haven’t tested it, but flax eggs could work if you’re okay with a slightly denser texture.
- Gluten-free? Use a GF self-raising flour and add ½ tsp xanthan gum. The result’s a bit crumblier but still delicious.
- Fruit swaps? Raspberries and halved cherries both work—just blot them well.
- Jam options? Raspberry jam with strawberries = delicious surprise. Apricot? Too sweet and a little odd.
Rookie Mistakes I’ve Made (So You Don’t Have To)
| What Went Wrong | Why It Happened | Fix It Like This |
|---|---|---|
| Cream oozing everywhere | Cream wasn’t whipped enough | Whip to stiff peaks, not soft ones |
| Sponge tore when slicing | Cake was still too warm | Cool fully—or chill before slicing |
| Soggy sponge bottom | Too much jam on the berries | Toss lightly—don’t soak the fruit |
How to Make Lucy’s Strawberry Slices (Mary Berry-Style)
1. Prep your tin.
Grease and line a 30x23cm traybake tin. Preheat your oven to 180°C (160°C fan).
2. Mix the batter.
Beat butter, sugar, eggs, flour, baking powder, milk, and vanilla together until smooth (about 2 minutes). Pour into the tin and level the top.
3. Bake.
Bake for around 35 minutes. The sponge should spring back when touched and pull slightly from the edges. Cool fully in the tin.
4. Slice it up.
Once cool, remove the cake, trim the edges, and cut into 3 long strips. Divide each strip into 3 to make 9 oblong slices. Then carefully slice each one in half horizontally.
5. Glaze your fruit.
Gently mix strawberries with the jam and a bit of lemon juice. Don’t overdo it—just a light coat.
6. Make the filling.
Whip the cream to stiff peaks, then fold in the crème fraîche gently.
7. Assemble!
Spread or pipe the cream mixture onto the bottom halves of your sponge slices. Add a few glazed strawberries. Top with the other half and dust with icing sugar for that dreamy finish.
Tips From My Kitchen
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Chill before slicing: I pop the sponge in the fridge for 10–15 minutes—makes for cleaner, neater cuts.
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Oversized strawberries? Slice them lengthwise so they nestle in nicely without toppling.
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Use a serrated knife: It glides through the sponge without tearing or squishing.
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Watch those edges: My old-school metal tray tends to brown the sides fast, so I tent it with foil around the 25-minute mark if needed.
Storage & Serving
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Fridge: Store in an airtight container for up to 2 days. They soften a bit overnight but are still delicious.
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Freezer: Not ideal. The cream splits and the strawberries lose their texture.
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Best served with: A strong cup of tea, chilled elderflower cordial, or even a splash of cold prosecco if you’re feeling fancy.
FAQs – The Honest Answers
Q: Can I make these ahead of time?
A: Partially, yes. Bake and slice the sponge a day before, but hold off on assembling until the day you serve them.
Q: What’s a good substitute for crème fraîche?
A: Full-fat Greek yogurt works, though it’s a bit tangier and not quite as rich.
Q: How do I stop the strawberries from sliding out?
A: Go light on the jam, whip the cream until firm, and gently press the top sponge layer into place.
Q: Can I use frozen strawberries?
A: I’ve tried—and regretted it. They turn grey and watery. Fresh is best.
Q: Any tips for clean layers?
A: Chill the sponge slightly, use a piping bag for the cream, and resist the urge to overfill.
Want More Bakes Like This? Try These:
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Mary Berry’s Raspberry & Coconut Cake – Light, fruity, and nostalgic.
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Blackberry & Apple Crumble – A classic with bold berry flavour.
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Pineapple Upside-down Cake – Retro, juicy, and irresistible.
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Honeycomb Rocky Road – Crunchy, chewy, and dangerously moreish.
