Jamie Oliver’s ‘epic’ strawberry trifle traybake is the perfect summer treat. Trifle can be enjoyed year-round with different fruits, but strawberries are a classic summer choice. While traditional trifles can be messy to assemble, Oliver’s traybake version offers a convenient and elegant solution for summer gatherings or picnics.
This recipe combines two beloved desserts, creating a delightful and crowd-pleasing pud. It’s easy enough for kids to help out with, making it a fun family activity. The traybake features a light and fluffy sponge cake, juicy strawberries, refreshing strawberry jelly, and a decadent custard cream topping.
The recipe notes say: “Merging two big-hitting desserts, I’ve created this epic pud. It’s a great one for kids to help out with, and it heroes strawberries and cream in a delicious and fun way.”
This traybake serves 12 people and takes only 25 minutes to prepare. The sponge cake cooks in just 12-15 minutes.
Ingredients:
* Olive oil
* Three large free-range eggs
* 125g golden caster sugar
* 125g self-raising flour
* 600g strawberries
* 135g pack of strawberry jelly
* 50g flaked almonds
* 300ml pot of double cream
* 400g tin of custard
Method:
1. Preheat the oven to 180C or 160C Fan. Grease and line a 23cm loose-bottomed tin with olive oil.
2. Crack the eggs into a bowl, add the sugar, and beat until light and fluffy.
3. Sift the flour and fold it into the egg mixture. Pour the batter into the prepared tin and bake for 12 to 15 minutes, or until cooked through.
4. While the cake cools, quarter the strawberries, reserving one for later. Place the quartered strawberries in a bowl.
5. Grate the remaining strawberry and toss it with the quartered strawberries. Set aside.
6. Prepare the jelly according to packet instructions and refrigerate to set.
7. Once the jelly and sponge are cold, scatter the strawberries over the sponge and pour over the jelly. Refrigerate for an hour to set.
8. Toast the flaked almonds in a dry pan until golden.
9. Whip the cream to soft peaks in a bowl and fold in the custard.
10. Cut the traybake into squares and serve topped with the custard cream, flaked almonds, and the reserved strawberries.
Enjoy this delicious and refreshing summer dessert!
