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Juicy Strawberry Traybake with Orange Glaze – Perfect Summer Dessert
🛒 Ingredients
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150 g soft margarine
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125 g sugar
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1 sachet vanilla sugar
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2 medium eggs
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1 pinch of salt
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finely grated zest of 1 unwaxed organic lemon
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150 g plain flour
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30 g cornflour
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1 tsp baking powder
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50 g ground almonds
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2 tbsp orange juice
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about 500 g fresh strawberries
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2 sachets red cake glaze
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6 tbsp sugar
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250 ml orange juice
This recipe is also available in German.
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📌 Overview
A strawberry traybake with orange glaze is a classic German-inspired dessert combining a soft almond sponge with fresh strawberries and a glossy citrus finish. Popular in regions like Bavaria and Baden-Württemberg, this cake is ideal for summer afternoons or casual celebrations, showcasing authentic seasonal flavours and textures.
👨🍳 Preparation
- 1
Heat the oven to 180°C conventional or 160°C fan. Line a baking tray with baking paper and place an adjustable baking frame measuring roughly 22 x 26 cm on top. Lightly grease the inside of the frame with margarine and press the paper up against the inner sides so the fairly loose batter does not escape. Trim away any excess paper.
- 2
Beat the soft margarine with the sugar and vanilla sugar using an electric hand whisk until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in a pinch of salt and the lemon zest.
- 3
In a separate bowl, mix together the flour, cornflour, baking powder and ground almonds. Add the dry ingredients to the margarine and egg mixture on a low speed first, to avoid a cloud of flour. Then pour in the orange juice and give the batter a final quick mix on a higher speed until smooth.
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Spread the batter evenly into the prepared baking frame and bake on the middle shelf for about 15 minutes, until lightly golden on top. Remove from the oven and leave the sponge to cool completely.
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Meanwhile, hull the strawberries. Leave the larger ones whole, and halve or slice the smaller ones to help fill any gaps later on.
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Carefully loosen the baking frame from the cooled sponge, then place it back around the cake slightly smaller, about 20 x 24 cm, as the sponge will have shrunk a little while cooling.
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Arrange the larger strawberries upright over the sponge, then fill in the gaps with the smaller pieces.
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Make the glaze: mix the cake glaze powder with the sugar and a little cold water until smooth and free from lumps. Stir in the orange juice and bring to the boil, stirring constantly. As soon as the glaze thickens, spoon it quickly and evenly over the strawberries, starting from the centre.
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Chill the cake for at least 1 hour, until the glaze has set.
🧠 Why It Works
This traybake balances moistness from the margarine and eggs with the lightness of cornflour and ground almonds, creating a tender crumb. The lemon zest and orange juice add bright acidity that cuts through the natural sweetness of the strawberries, while the red cake glaze seals in freshness and adds a shiny, appetising finish. The interplay of fat, acid, and sugar reflects traditional German baking principles, ensuring a harmonious flavour and texture that highlights regional fruit and nut ingredients.
🛠️ Troubleshooting
Why is my sponge cake dense instead of light and fluffy?
Overmixing the batter or using too much flour can cause density. Mix dry ingredients gently into wet on low speed and avoid overbeating to keep the sponge airy.
How do I prevent the glaze from running off the strawberries?
Ensure the glaze is thickened properly by boiling it until it reaches the right consistency. Apply it quickly and evenly over the fruit and chill immediately to set.
What if the strawberries release too much juice and make the cake soggy?
Use firm, ripe strawberries and arrange them carefully. Applying the glaze quickly helps seal the fruit and prevents excess moisture from soaking into the sponge.
Can I reheat the strawberry traybake?
This cake is best served chilled or at room temperature. Reheating is not recommended as it can melt the glaze and soften the sponge excessively.
💡 Tips and Variations
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For a richer version, swap the margarine for good-quality butter and add 1 tbsp almond oil to the batter to deepen the flavour.
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An adjustable baking frame with a lifting function makes it much easier to remove the sponge after baking.
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The real star here is the natural sweetness and freshness of the strawberries.
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For a vegan version, replace the eggs with apple purée or soya yoghurt, and make the glaze with agar-agar.
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You can easily use raspberries or a mixture of berries instead of strawberries for a different fruity twist.
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A small splash of orange liqueur in the batter gives the cake a lovely extra depth of flavour.
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For a gluten-free version, use gluten-free flour and cornflour so everyone can enjoy a slice.
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What makes this cake work so well is the contrast between the light sponge and the fresh, glossy glaze that shows off the fruit beautifully.
📦 Storage
Keep the strawberry cake covered in the fridge for up to 2 days. It is at its best when freshly made.
🍷 Pairing
This strawberry traybake pairs exquisitely with a German Riesling Kabinett, whose crisp acidity and delicate fruitiness echo the cake's fresh strawberries and citrus glaze. A dry Weißburgunder from Baden complements the almond notes and adds a subtle minerality that balances the sweetness. For an international touch, an Italian Pinot Grigio offers a light body and refreshing citrus aromas, harmonising beautifully with the dessert's bright flavours.
❓ F.A.Q.
Can I make this strawberry traybake gluten-free?
Yes, substitute the plain flour with a gluten-free flour blend and ensure the cornflour is gluten-free. This maintains the light texture while accommodating gluten intolerance.
How do I keep the strawberries fresh and prevent the glaze from melting?
Use fresh, firm strawberries and apply the glaze once the sponge is completely cooled. Chill the cake promptly after glazing to set the topping and preserve freshness.
Is there a vegan alternative for the eggs in this recipe?
Replace each egg with 3 tablespoons of unsweetened apple purée or 60 ml of soya yoghurt. Adjust baking time slightly as vegan batters may require a bit longer to set.
What is the best way to store leftover strawberry traybake?
Cover the cake loosely and refrigerate for up to 2 days. Consume fresh for optimal texture and flavour, as the glaze and sponge can soften over time.
Can I prepare the cake in advance for a summer party?
Yes, bake and cool the sponge a day ahead. Assemble with strawberries and glaze on the day of serving to maintain freshness and appearance.
🏛️ History and Tradition
Strawberry traybakes with citrus glazes have roots in German home baking traditions, especially in southern regions like Bavaria and Baden-Württemberg, where seasonal berries and nuts are celebrated. Historically, such cakes were popular for summer gatherings and Kaffee und Kuchen rituals, reflecting the German love for fresh, fruit-forward desserts. This recipe embodies regional authenticity by combining local ingredients like ground almonds and fresh strawberries with classic glazing techniques, reinforcing its place in everyday and festive German cuisine.
If you are after a simple but truly lovely cake to share, this one is hard to beat. The soft sponge, sweet strawberries and glossy orange topping make it feel both cheerful and a little bit special. Do give it a try while strawberries are in season – it is just the sort of bake that disappears quickly around the table, whether with family, friends or a pot of tea in the garden.
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