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Strawberry Lemon Traybake with Custard Cream
🛒 Ingredients
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200 g margarine or softened butter
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125 g caster sugar
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3 eggs
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250 g plain flour
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1 tsp baking powder
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150 ml buttermilk
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1 unwaxed lemon, zest and juice
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1 sachet vanilla custard powder
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1 sachet vanilla sugar
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500 ml milk
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3 gelatine leaves
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200 g soured cream
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200 ml double cream
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500 g fresh strawberries
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1 sachet clear cake glaze
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4 tbsp sugar for the glaze
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200 ml cold water for the glaze
This recipe is also available in German.
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📌 Overview
This strawberry lemon traybake is a fresh summer cake with a moist buttermilk sponge, lemon zest and juice, vanilla custard cream, soured cream, whipped cream and fresh strawberries. It works well for teatime, family gatherings, garden parties or any occasion where you need a make-ahead cake that can be sliced neatly. The important details are to let the sponge cool completely, dissolve the gelatine properly in warm custard and fold in the whipped cream only when the custard mixture is cool enough. This keeps the cream stable, helps the strawberries sit neatly on top and makes the traybake easier to cut into clean pieces.
You may also find it useful to look at recipes Juicy Strawberry Traybake with Orange Glaze, Strawberry Rice Pudding Cake, and Strawberry Quark Cake with Crumble Topping, in addition to this one.
👨🍳 How to make Strawberry Lemon Traybake with Custard Cream
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Preheat the oven to 200°C conventional heat. Lightly grease half a baking tray or a similar rectangular cake tin and line it with baking parchment. A cake frame will help hold the cream layer neatly later.
- 2
Beat the margarine or softened butter with 125 g caster sugar for 3 to 4 minutes, until pale and creamy. Add the eggs one at a time, beating well after each addition.
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Mix the flour and baking powder together, then sift them into the butter and egg mixture in batches. Stir in the buttermilk only briefly until the batter is smooth.
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Finely grate the lemon zest and squeeze the juice. Fold both into the batter. Do not overmix, or the sponge may lose lightness.
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Spread the batter evenly over the prepared tray and smooth the surface. Bake on the middle shelf for 18 to 22 minutes, until lightly golden and a skewer inserted into the centre comes out without raw batter.
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Remove the sponge from the oven and let it cool completely. The cream must only be spread over a cold sponge, otherwise it can soften and sink into the cake.
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Mix the vanilla custard powder, vanilla sugar and 50 ml milk until smooth. Bring the remaining milk to the boil, stir in the custard mixture and let it bubble briefly, stirring, until visibly thickened.
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Soak the gelatine leaves in cold water for 5 to 10 minutes, squeeze out the excess water and dissolve them fully in the still-warm but not boiling custard. Stir thoroughly so no strands of gelatine remain.
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Cover the surface of the custard directly with cling film to prevent a skin forming. Leave it to cool completely, but do not let it set fully.
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Stir the soured cream until smooth and fold it into the cooled custard. Whip the double cream until stiff, then gently fold it into the custard and soured cream mixture. The cream should be airy but spreadable.
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Place an adjustable cake frame around the cooled sponge and spread the custard cream evenly over the top. Smooth the surface.
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Wash the strawberries briefly, pat them very dry and hull them. Halve large strawberries or leave small ones whole. Press them lightly into the cream without burying them completely.
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Chill the cake for at least 5 hours, preferably overnight, until the cream layer is set. This chilling time is essential for clean slices.
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Prepare the clear cake glaze with 4 tbsp sugar and 200 ml cold water according to the packet instructions. Bring it to the boil, then let it cool briefly until still pourable but no longer boiling hot.
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Spread the glaze evenly over the strawberries. Work quickly because clear glaze sets fast. Return the traybake to the fridge for at least 1 more hour until the glaze is firm.
🧠 Why It Works
This strawberry lemon traybake works because each layer has a clear role. The buttermilk sponge stays moist, while lemon juice and zest give it a fresh acidity that pairs well with strawberries. The custard and soured cream layer combines vanilla, light tanginess and creamy richness without feeling as heavy as a buttercream. Gelatine stabilises the cream so it sets firmly enough to slice; for this to work, it must dissolve fully in the warm custard. Whipped cream makes the filling lighter, but it should only be folded in once the custard has cooled. Well-dried strawberries prevent excess water from running into the cream, and clear glaze protects the fruit from drying out while giving the surface a glossy finish.
🛠️ Troubleshooting
Why is the sponge base dry?
The sponge was probably baked too long or the batter was overmixed after the flour was added. Check the sponge after 18 minutes and use the skewer test. Buttermilk helps keep the crumb moist, but overbaking will still dry it out.
Why did the custard cream not set?
The gelatine may not have dissolved fully, the custard may have been too cold, or the cake may not have chilled long enough. Gelatine needs to disappear completely into warm custard, and the traybake needs at least 5 hours in the fridge, preferably overnight.
Why are there lumps or strands of gelatine in the cream?
This happens when gelatine is not stirred evenly into warm custard. Soak and squeeze the leaves well, then dissolve them completely in the warm custard. If needed, pass the custard through a fine sieve before adding soured cream and whipped cream.
Why did the cream become runny after folding in the whipped cream?
The custard was probably still too warm, or the whipped cream was stirred in too aggressively. Let the custard cool completely and fold in the whipped cream gently so the mixture stays airy but stable.
What if the clear cake glaze does not set?
Clear cake glaze needs to be prepared according to the packet instructions and brought to the boil. Use the correct amount of water and sugar. If it stays runny, it was often not boiled properly or was diluted too much.
Can I freeze strawberry lemon traybake?
Freezing is not recommended. Custard cream, gelatine, whipped cream and fresh strawberries lose texture after thawing. This cake is better stored in the fridge and eaten within 1 to 2 days.
💡 Tips and Variations
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For a richer flavour, use softened butter instead of margarine. The sponge will taste more aromatic while the buttermilk keeps it moist.
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An adjustable cake frame is very useful for this traybake because it keeps the cream layer neat and makes the finished slices cleaner.
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Pat the strawberries very dry after washing. Water on the fruit can loosen the cream and stop the clear glaze from sitting evenly.
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For the best lemon flavour, grate only the yellow part of the lemon zest. The white pith underneath tastes bitter.
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If you want to replace gelatine, use agar-agar according to the packet instructions. Agar-agar is processed differently from gelatine and usually needs to be boiled.
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This recipe is not vegetarian when made with gelatine. For a vegetarian version, replace gelatine with agar-agar or another suitable plant-based setting agent.
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You can replace strawberries with raspberries, blueberries or mixed berries. Very juicy fruit should be dried especially well before adding.
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For a gluten-free version, use a gluten-free cake flour blend. The sponge may be slightly more delicate, so let it cool completely before topping.
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Use a long sharp knife for slicing and wipe the blade between cuts. This keeps the cream, strawberries and glaze looking clean.
📦 Storage
Keep the strawberry lemon traybake covered in the fridge at all times. It tastes best the day after assembly and should be eaten within 2 days so the strawberries, cream and sponge stay fresh. Cover cut pieces well so the cream does not absorb fridge odours. Do not leave the cake at room temperature for long, especially on warm days. Freezing is not useful because of the custard cream, whipped cream, gelatine and fresh strawberries.
🍷 Pairing
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A light Mosel Riesling pairs well with strawberry lemon traybake because its acidity keeps the strawberries, lemon and cream tasting fresh.
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A dry Franconian Silvaner works with the vanilla custard, soured cream and mild sponge without making the cake seem sweeter.
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An Italian Pinot Grigio echoes the citrus notes and gives a clean, refreshing contrast to the creamy layer.
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For a non-alcoholic pairing, serve sparkling water with lemon, elderflower spritz, lightly sweetened iced tea or a strawberry and mint drink.
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Coffee, black tea, lightly whipped cream or extra fresh strawberries are simple accompaniments.
❓ F.A.Q.
How long does strawberry lemon traybake need to chill?
It needs at least 5 hours in the fridge, preferably overnight, for the custard cream to set. After adding the clear glaze, chill it for about 1 more hour so the topping becomes firm.
Can I make strawberry lemon traybake the day before?
Yes, this is an excellent make-ahead cake. Prepare the sponge and cream the day before, let the traybake set overnight and add the clear glaze in good time before serving.
Can I replace gelatine with agar-agar?
Yes, but agar-agar is not used in the same way as gelatine. Follow the packet instructions, as agar-agar usually needs to be boiled. It is the better option for a vegetarian version.
Why must the sponge cool completely before adding the cream?
A warm sponge would soften the custard cream and may cause it to sink into the cake. A fully cooled sponge keeps the layers clean and helps the cream set properly.
Can I make this traybake with other berries?
Yes, raspberries, blueberries or mixed berries also work. Use fresh, dry fruit that is not too soft, otherwise the cream can become watery.
How should I store strawberry lemon traybake?
Store it covered in the fridge and eat within 2 days. Because it contains fresh strawberries and cream, it should not stand unrefrigerated for long.
🏛️ History and Tradition
The traybake is a beloved British baking tradition, often enjoyed during summer gatherings and afternoon teas. Historically, traybakes evolved as practical, easy-to-share cakes baked in large pans, reflecting a culture of communal eating and seasonal fruit use. Incorporating lemon and strawberries highlights the British affinity for fresh, local produce in summer desserts. This recipe’s custard cream topping draws on classic British custard-making techniques, reinforcing its place within the broader tradition of simple yet refined home baking enjoyed across the UK and neighbouring regions.
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Strawberry lemon traybake is a fresh summer cake built around moist lemon sponge, stable custard cream and ripe strawberries.
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When the sponge and custard cool fully, the gelatine is dissolved properly and the cake has enough time to chill, it slices cleanly and can be prepared ahead.
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It is ideal for teatime, family gatherings, garden parties or any occasion where you want a creamy strawberry traybake with a bright lemon note.
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