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Jamie's strawberry trifle traybake recipe

Jamie's strawberry trifle traybake recipe

13 ratings

Merging two big-hitting desserts, I’ve created this epic Father’s Day pud. It’s a great one for kids to help out with, and it heroes strawberries and cream in a delicious and fun way. A joyful pudding that dads (and non-dads!) will love. See method

  • Serves 12
  • Takes 25 mins, plus setting
  • 304 calories / serving

Ingredients

  • olive oil
  • 3 large free-range eggs
  • 125g golden caster sugar, plus 1 tbsp
  • 125g self-raising flour
  • 600g strawberries
  • 135g pack of strawberry jelly
  • 50g flaked almonds
  • 300ml pot double cream
  • 400g tin of custard

Each serving contains

  • Energy

    1275kj
    304kcal
    15%
  • Fat

    18g 25%
  • Saturates

    9g 45%
  • Sugars

    22g 25%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 32.7g Protein 5.5g Fibre 1g

Method

Jamie Oliver 155x255

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm square loose-bottomed tin with a little olive oil. Crack the eggs into a bowl, add 125g sugar and beat together for 5 mins until very light and fluffy. Sift and fold in the flour until combined. Pour into the prepared tin and bake for 12-15 mins or until a skewer inserted comes out clean. Leave to cool.
  2. Wash, hull and quarter the strawberries, reserving one for later, then place in a bowl. Grate in the remaining strawberry, then toss everything together and set aside. Prepare the strawberry jelly according to packet instructions and place in the fridge to cool.
  3. Once the jelly and sponge are cold, scatter the strawberries over the sponge, then pour over the jelly and place in the fridge for 1 hr, or until set.
  4. Toast the flaked almonds in a small, dry pan until golden – keep an eye on them, as they will burn! In a large bowl, whip the cream to soft peaks, then fold in the custard. Cut the traybake into squares and serve topped with the custardy cream, flaked almonds and remaining strawberries.

Tip: Add vanilla or lemon zest to flavour the sponge, if you like.

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