Eton Mess Traybake!

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An Eton Mess Traybake with a Fresh Strawberry & Vanilla Sponge and everything Eton Mess – Fresh Cream, Meringues, and even more Strawberry!

Its no secret that I LOVE Eton mess, especially after posting my Eton Mess with Homemade Meringues recipe the other day. Meringue + Cream + Strawberries is my go-to heavenly sugary creamy dessert that I want to nom nom nom all day long!

I asked my Facebook followers the other day if they had a suggestion and one happened to be this beauty – hello heaven! Honestly, how could I have not done this one sooner?! Anyway…

I have been wanted to make a next-level form of Eton Mess for ages but didn’t really know how, but this was perfect! An Eton Mess Traybake Cake! What could be better?!

I did some research into other recipes and some included Meringue in the Sponge, and some were just Vanilla sponge with no strawberries, so I decided I would try the in-between.

I have tried baking ready-made meringues into a cake, and I wasn’t a fan! My Eton Mess Layer Cake is lovely, and fresh, and delightful… but sometimes a traybake cake is better. My Carrot Cake Traybake and Chocolate Traybake Cake are some of my most popular posts!

I find baking with Fruit is one of those difficult ones, but strawberries in particular. This recipe works wonderfully with Fresh Strawberries at the moment as its peak Strawberry season – how it would work when it’s not, I’m not sure – frozen might be better then!

However, you have to be careful. As the fruit produces so much water you don’t want to overload the mixture with strawberries so much that it just doesn’t cook, but you want enough to get the flavour! I used 350g worth of strawberry for this size sponge. 

You can try this cake with other fresh fruits, such as raspberries, blueberries, blackberries etc… I just love strawberries because Eton Mess really is classically strawberry! Also, with Wimbledon coming up, it’s an ideal bake! 

Seriously though – the freshly whipped cream on top of the cake balances beautifully with the cake, and the crushed meringues add the crunchy texture that everyone would crave – simply delectable and delicious.

Recipe update June 2019 – The original sponge recipe is in the notes below – I just updated it as I much preferred the recipe this newer way, and it’s in keeping with my other Traybake Cake recipes! x

5 from 1 vote
Eton Mess Traybake!
Prep Time
15 mins
Cook Time
50 mins
Decorating Time
20 mins
Total Time
1 hr 25 mins

An Eton Mess Traybake with a Fresh Strawberry & Vanilla Sponge and everything Eton Mess - Fresh Cream, Meringues, and even more Strawberry!

Course: Cake
Cuisine: Traybakes
Keyword: Eton mess, Strawberry
Servings: 20 Pieces
Calories: 369 kcal
Author: Jane's Patisserie
  • 350 g Unsalted Butter/Stork
  • 350 g Caster Sugar
  • 350 g Self Raising Flour
  • 7 Medium Eggs
  • 2 tsp Vanilla Extract
  • 350 g Strawberries (halved)
  • 2 tbsp Granulated Sugar (optional)
  • 400 ml Double Cream
  • 2 tbsp Icing Sugar
  • 4-6 Meringues (shop bought)
  • 250 g Strawberries (halved/quartered)
  • Freeze Dried Strawberries
For the Sponge!
  1. Preheat your oven to 180c/160C Fan and line a 9x13" Traybake tin with parchment paper!

  2. With a stand mixer, beat your Butter and Sugar together till light and fluffy.

  3. Add in the Eggs, Flour and Vanilla and beat till a lovely smooth sponge mixture is created!

  4. Add your strawberries to the top of the sponge evenly - sprinkle of the granulated sugar if you are using it! (It gives a nice crunchy top!)

  5. Bake the cake in the oven for 45-55 minutes! (Check with a skewer)

  6. Leave the cake to cool in the tin for 10 minutes or so once baked, and then move to a wire rack to cool fully! (Be careful moving it as it'll be very soft!)

For the Decoration!
  1. Pour your Double Cream into a bowl with the Icing Sugar, and whip till thick and spreadable.

  2. Spread over the top of the Cake, and then add your Meringue bits and Strawberries on top!

  3. Sprinkle with Freeze Dried Strawberries and serve!

Recipe Notes
  • This cake is best on the day of baking but can be eaten within two days. 
  • It needs to be stored in the fridge because of the fresh cream topping - this can sometimes dry the sponge out slightly, but the strawberries help keep it moist!
  • I used shop bought meringues in this one to demonstrate how easy it is to make - but you can easily make your own!
  • You can swap the fruit out for other fruits as well. 
  • The original cake recipe is
    • 200g Flour/Butter/Sugar and 4 medium eggs with 2tbsp Double Cream and 200g Strawberries baked into a 10" tin. 
Nutrition Facts
Eton Mess Traybake!
Amount Per Serving
Calories 369 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 14g88%
Cholesterol 130mg43%
Sodium 35mg2%
Potassium 107mg3%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 21g23%
Protein 5g10%
Vitamin A 825IU17%
Vitamin C 17.7mg21%
Calcium 34mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.


You can find my other Cake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Jayne Dursley
    March 1, 2020 at 4:56 pm

    Hi, can I freeze the whole thing plz,
    Thanks Jayne

    • Jane's Patisserie
      March 1, 2020 at 9:09 pm

      I wouldn’t recommend freezing with the topping – just the sponge is fine.

  • Steve
    August 3, 2019 at 9:44 am

    I made this for a family Birthday Party recently and it went down very well. I will be be making again

  • Doreen owen
    July 12, 2019 at 3:48 pm

    5 stars
    Could i make this in a foil tray as i dont have this size tin
    Thank you x

    • Jane's Patisserie
      July 12, 2019 at 3:54 pm

      I personally would never recommend baking into a foil tray compared to a genuine baking tin – and the size is important because it’ll affect baking time. However, if you are confident in baking into the foil tin then crack on!

  • Heather T
    June 20, 2018 at 8:09 am

    Hi, could you freeze the cake before adding the topping? Thanks.

  • Marie Turnbull Davison
    May 1, 2018 at 9:44 pm

    Can you make this is a larger tray bake tin?

    • Jane's Patisserie
      May 4, 2018 at 11:43 am

      You can indeed but its already a 10×10″ which is quite large. Any larger and it will be thin. x

  • Bakingmadmum
    April 12, 2018 at 7:42 pm

    I made this along with 5 other cakes for an afternoon tea……it went down a storm! One of my favourites and I have made many of your bakes and cheesecakes. Thank you!

  • Lynz Real Cooking
    July 29, 2015 at 6:48 pm

    Hi Jane tried this yesterday and it was lovely!

  • […] Eton Mess Traybake!. […]

  • Rae
    July 28, 2015 at 5:24 pm

    Argh! Eton Mess, I’ve been day dreaming about this all day today how weird! This will definitely be added on my list of things to try soon! Beautiful photography as always!

    • Jane's Patisserie
      July 28, 2015 at 5:34 pm

      Hahah dreaming about Eton mess if a very good thing – and thank you! Please do try it! 🙂

  • Jane's Patisserie
    July 28, 2015 at 1:39 pm

    Thank you! And thank you again! ☺️

  • Cam
    July 27, 2015 at 3:53 pm

    Can you leave a conversion table for a kitchen in Arizona? Your desserts sound wonderful.

    • Jane's Patisserie
      July 27, 2015 at 4:10 pm

      I’m not sure what you mean? I have a helpful tips page which should help with converting?

  • The Culinary Jumble
    July 27, 2015 at 12:37 pm

    I’ve got a BBQ for friends coming up soon – this would be perfect!

  • chlophiescakes
    July 27, 2015 at 12:32 pm

    This looks amazing! Definitely going to have a go at this recipe this week. With homemade meringues too of course! Thank you for sharing! X

    • Jane's Patisserie
      July 27, 2015 at 2:48 pm

      Awwh yay thank you! And of course haha 😛 its okay! 🙂 x

  • thesnowwoman
    July 27, 2015 at 12:23 pm

    Looks delicious. I have never had Eton Mess. Not really a thing in Canada, but I may try this.

    • Jane's Patisserie
      July 27, 2015 at 2:47 pm

      Thank you! And please do, definitely try normal eton mess too though! 🙂

  • Tanushree Ghosh
    July 27, 2015 at 12:08 pm

    wonderful as always!

  • Lauren at Knead to Dough
    July 27, 2015 at 12:08 pm

    This looks so delicious! I made an Eton mess bundt cake last week and pureed the strawberries in my recipe to stop them from sinking. Love that you can put them in whole in yours!

    • Jane's Patisserie
      July 27, 2015 at 2:45 pm

      Thank you! I puree them when making strawberry cupcakes, but as this is quite shallow I thought id try and get away with it 😛

  • James Scott
    July 27, 2015 at 10:23 am

    God that looks so good

  • Bec J. H.
    July 27, 2015 at 10:12 am

    Sounds great! My mum loves Eton Mess, so I might have to make this for her 🙂


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