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Juicy Strawberry Traybake Recipe with Cream Cheese Topping for Summer
🛒 Ingredients
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200 g softened butter
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150 g sugar
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3 eggs
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250 g plain flour
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1 sachet baking powder
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1 pinch of salt
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200 g fresh strawberries
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1 tbsp lemon juice
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food colouring (optional)
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baking parchment
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200 g cream cheese
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50 g icing sugar
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200 ml double cream
This recipe is also available in German.
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📌 Overview
A strawberry traybake is a soft, moist sponge cake infused with fresh strawberry purée, topped with a light cream cheese and whipped cream blend. Popular in everyday German baking, this dessert shines in summer months, offering a fresh, fruity flavour that suits family meals and casual celebrations alike. Its simplicity and authentic berry taste make it a beloved choice across the DACH region and beyond.
👨🍳 Preparation
- 1
Heat the oven to 170°C fan and line a baking tray with baking parchment. If you have one, place a baking frame on the tray.
- 2
Beat the softened butter and sugar together until pale, light and fluffy.
- 3
Add the eggs one at a time, beating well after each addition.
- 4
Mix the flour, baking powder and salt in a bowl, then sift it into the wet ingredients. Stir until you have a smooth batter.
- 5
Blitz the 200 g strawberries with the lemon juice until smooth, then fold the strawberry purée into the batter. If you like, add a little food colouring for a soft pink shade.
- 6
Spread the batter evenly over the prepared tray and smooth the top.
- 7
Bake on the middle shelf for about 30 minutes. Check with a skewer to make sure the cake is cooked through.
- 8
Take the cake out of the oven and cover it straightaway with foil to help keep it soft and moist. Leave it to cool completely.
- 9
For the topping, beat the cream cheese with the icing sugar until smooth. Whip the double cream to soft peaks, then gently fold it into the cream cheese mixture.
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Spread the topping evenly over the cooled cake and chill until ready to serve.
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Finish with the remaining fresh strawberries just before serving.
🧠 Why It Works
This traybake balances the natural sweetness and acidity of fresh strawberries with a tender, buttery sponge enriched by lemon juice to enhance the berry flavour. The cream cheese topping adds a smooth, tangy contrast, while whipped cream lightens the texture, creating a harmonious fat-acid-salt interplay. Baking at moderate heat ensures a moist crumb, and covering the cake immediately after baking locks in moisture, reflecting traditional German baking techniques that prioritise freshness and texture.
🛠️ Troubleshooting
Why is my traybake dry despite following the recipe?
Dryness often results from overbaking or not covering the cake immediately after baking. Ensure you check doneness with a skewer and cover the cake with foil while it cools to retain moisture.
My cream cheese topping is too runny. How can I fix it?
Make sure the cream is whipped to soft peaks before folding into the cream cheese. Chill the topping before spreading to help it set and maintain a stable texture.
How do I prevent the sponge from sinking in the middle?
Avoid overmixing the batter after adding flour and strawberry purée. Also, ensure the oven temperature is accurate and avoid opening the oven door during baking.
Can I freeze the strawberry traybake?
It’s best to freeze the sponge without the cream cheese topping. Wrap tightly and freeze for up to one month. Thaw in the fridge and add fresh topping before serving.
💡 Tips and Variations
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For a richer version, use a really good-quality salted butter and add a little vanilla extract to the topping for extra depth.
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A baking frame helps give neat edges and makes the cake easier to portion.
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The strawberry flavour is the star here, giving the cake both its fresh taste and its lovely moist texture.
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This recipe is already vegetarian. For a vegan version, swap the butter for plant-based margarine and use a vegan cream alternative made from soya or oats.
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You can swap the strawberries for raspberries or puréed cherries if you fancy a different fruity twist.
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A squeeze of lemon juice in the strawberry purée lifts the flavour beautifully and brings out the berries’ natural sweetness.
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For a quick vegan and gluten-free adaptation, use gluten-free flour and replace the eggs with apple purée or flaxseed gel.
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The secret to this cake is the combination of fruity purée in the batter and covering it as soon as it comes out of the oven, which keeps it especially moist.
📦 Storage
Keep the cake covered in the fridge for up to 2 days. The topping is best kept chilled so it stays fresh and light.
🍷 Pairing
This strawberry traybake pairs exquisitely with a dry Riesling from the Mosel, whose crisp acidity and mineral notes highlight the berry’s freshness. A Weißburgunder from Baden offers a delicate body and subtle fruitiness that complements the creamy topping without overpowering it. For an international touch, a Loire Sauvignon Blanc brings vibrant citrus and herbaceous aromas, enhancing the dessert’s lightness and balancing its sweetness with refreshing acidity.
❓ F.A.Q.
Can I make this strawberry traybake vegan and gluten-free?
Yes, substitute butter with plant-based margarine, use gluten-free flour, and replace eggs with apple purée or flaxseed gel to maintain moisture and structure while keeping it vegan and gluten-free.
How do I keep the traybake moist after baking?
Cover the cake immediately with foil once it’s out of the oven to trap steam and prevent drying. Store it chilled to maintain the soft texture and freshness of the cream cheese topping.
What is the best way to incorporate strawberries into the sponge?
Blitz fresh strawberries with lemon juice into a smooth purée and fold gently into the batter. This infuses the sponge with natural berry flavour and moisture without compromising the cake’s structure.
Can I prepare the traybake ahead of time?
You can bake the sponge a day in advance and keep it covered in the fridge. Add the cream cheese and whipped cream topping just before serving to ensure freshness and optimal texture.
What variations can I try with this recipe?
Try swapping strawberries for raspberries or puréed cherries for a different fruity note. Adding vanilla extract to the topping enriches the flavour, and using salted butter can deepen the taste profile.
🏛️ History and Tradition
Strawberry traybakes have roots in everyday German baking traditions, where simple, fresh ingredients create accessible yet flavourful desserts. Historically, German home bakers embraced seasonal berries, especially in summer, to craft moist sponges topped with dairy-based creams, reflecting regional preferences for balanced sweetness and texture. This recipe embodies the cultural emphasis on freshness and conviviality, often enjoyed during family gatherings or festive occasions like summer garden parties, reinforcing its place in the DACH culinary identity.
If you’re after an easy summer bake that feels both cheerful and a little bit special, this strawberry traybake is well worth making. It’s simple, fresh and wonderfully soft, with that creamy topping making every slice feel like a treat. Pop it on the table for family, friends or an afternoon cuppa in the garden, and don’t be surprised if it disappears quickly.
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