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Jamie's strawberry trifle traybake recipe

24 ratings

In partnership with Jamie Oliver

Merging two big-hitting desserts, I’ve created this epic Father’s Day pud. It’s a great one for kids to help out with, and it heroes strawberries and cream in a delicious and fun way. A joyful pudding that dads (and non-dads!) will love. See method

Serves 12
Takes 25 mins, plus setting
304 calories / serving

Ingredients

olive oil
3 large free-range eggs
125g golden caster sugar
125g self-raising flour
600g strawberries
135g pack of strawberry jelly
50g flaked almonds
300ml pot double cream
400g tin of custard

Each serving contains

Energy
1275kj
304kcal 15%
Fat
18g 25%
Saturates
9g 45%
Sugars
22g 25%
Salt
0.2g 3%

of the reference intake
Carbohydrate 32.7g Protein 5.5g Fibre 1g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm square loose-bottomed tin with a little olive oil. Crack the eggs into a bowl, add 125g sugar and beat together for 5 mins until very light and fluffy. Sift and fold in the flour until combined. Pour into the prepared tin and bake for 12-15 mins or until a skewer inserted comes out clean. Leave to cool.
Wash, hull and quarter the strawberries, reserving one for later, then place in a bowl. Grate in the remaining strawberry, then toss everything together and set aside. Prepare the strawberry jelly according to packet instructions and place in the fridge to cool.
Once the jelly and sponge are cold, scatter the strawberries over the sponge, then pour over the jelly and place in the fridge for 1 hr, or until set.
Toast the flaked almonds in a small, dry pan until golden – keep an eye on them, as they will burn! In a large bowl, whip the cream to soft peaks, then fold in the custard. Cut the traybake into squares and serve topped with the custardy cream, flaked almonds and remaining strawberries.

Tip: Add vanilla or lemon zest to flavour the sponge, if you like.

See more Jamie Oliver recipes