Fresh strawberry cake traybake

    Fresh strawberry cake traybake

    (110)
    26saves
    50min


    8 people made this

    About this recipe: Impress your guests with this beautiful traybake that has a layer of fresh strawberries and a crumbly coconut topping.

    Ingredients
    Serves: 12 

    • 60g butter
    • 150g caster sugar
    • 1 egg
    • 200g plain flour
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 120ml milk
    • 250g thinly sliced strawberries
    • Topping
    • 60g plain flour
    • 100g caster sugar
    • 60g butter, softened
    • 20g coconut flakes

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23cm square baking tin.
    2. Beat 60g butter in a bowl until creamy; add 150g caster sugar and egg. Beat until fully incorporated.
    3. Mix 200g plain flour, baking powder and salt together in a separate bowl. Stir flour mixture, alternating with milk, into butter mixture until combined. Pour cake batter into prepared baking tin. Arrange sliced strawberries on top.
    4. For the topping, mix 60g plain flour, 100g caster sugar, 60g butter and coconut together in a bowl. Sprinkle topping over strawberries.
    5. Bake in the preheated oven until a skewer inserted in the centre of the cake comes out clean, about 35 minutes.
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    Reviews & ratings
    Average global rating:
    (110)

    Reviews in English (101)

    by
    0

    - Rated on  -  09 May 2016

    by
    26

    Very good. I made slight adjustments-added 1/2 tsp vanilla-reduced salt to 1/2 tsp and instead of using 1/2 cup regular white sugar for the crumb topping I used 1/4 cup light brown sugar and 1/4 cup white sugar. I would definitely make this again.  -  07 May 2013  (Review from Allrecipes US | Canada)

    by
    21

    VERY GOOD! It wasn't until I was ready to make the topping that I found I didn't have coconut. I decided that I would skip the coconut and sprinkle with cinnamon after baking for added flavor. (I've found that adding it prior to baking, the cinnamon tends to burn). When I sliced the strawberries they weren't the best so I bled them with a touch of sugar for sweetness. As I was putting the strawberries on the batter there wasn't enough to cover it completely so I added a couple more. I knew from making apple crisp that it is cold butter that you need to use for crumb topping. For the topping, everything goes into the mixer at once and you use a whisk, mixing it until just prior to it becoming cookie dough. Pea size crumbs. Because of adding more strawberries, I baked it an additional 10 minutes. It was in a glass 8 inch dish so I was able to watch closely that it didn't burn. While it was cooling, I read some reviews of others adding vanilla. I really thought I was going to have a problem but not so. The strawberry flavor was very present and the cinnamon was a nice touch. We both LOVED IT! Thank you Sue Walker for sharing your recipe! I'm sorry for not following it exactly but it was very easy to adjust with what I had. The sign of a great recipe!  -  09 Jun 2013  (Review from Allrecipes US | Canada)

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