Strawberry School Cake Traybake

strawberry traybake
  • 15 servings
  • 30 minutes to prepare
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  • 2 punnets of strawberries
  • 200g butter
  • 175g caster sugar
  • 175g self raising flour
  • 4 eggs
  • 1-2 drops pink food colouring
  • For The Fresh Strawberry Icing
  • 200g butter, unsalted and softened
  • 350g icing sugar, sifted
  • 2tsp vanilla extract
  • 150ml double cream
  • 40g strawberry purée
  • 6 strawberries, sliced
  • 50g Dr Oetker sprinkles


1. Pre-heat the oven to 200°C/180°Fan/400°F/Gas Mark 6.
2. Remove stalks from strawberries and place on a baking tray and roast for 10-15 minutes, this helps to remove any excess liquid.
3. Remove and purée in a food processor. Save 40g of purée for the icing.
4. In a bowl cream butter and sugar together.
5. Sieve in the flour, add the eggs and beat together.
6. Add the purée and a couple of drops of food colouring until you achieve the shade you’re happy with.
7. Line a baking tray with parchment and pour the mixture in.
8. Bake for 30-35 minutes at 180°C/170°Fan/356°F/Gas Mark 4. Remove and allow to cool.
9. To make the icing, whisk butter and icing sugar together then add the vanilla extract.
10. Add the cream and purée and keep whisking until desired consistency is achieved. Add 1-2 drops of pink food colouring for a more vibrant colour icing.
11. When the cake has fully cooled spread the icing over the cake evenly and decorate with sliced strawberries and sprinkles.

Chefs tip:
Perfect cake to get the children involved.