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A three layer Eton mess cake with a fresh strawberry sponge, fresh whipped cream, crushed meringue and more!

Wimbledon 2018

So today is the start of Wimbledon 2018, and I thought I would make a recipe to go along with it. I know the World Cup is also going on right now, but Tennis is more my thing to be honest… and I love the combination of strawberries and cream. I’ve posted my Wimbledon strawberry cupcakes before, so I thought a cake version would do nicely!

I have my Eton mess traybake on here, and its a classic. So much of a classic that the pictures and set up of the recipe are all old and slightly embarrassing, but we can get over that. I love the traybake cake, but I thought a layer cake version would be much more showstopper like!


The recipe for the cake in this is basically just a Victoria sponge, but is why I love the recipe. It keeps things simple. However, I wouldn’t normally recommend keeping a Victoria sponge itself in the fridge because it dries it out, but with the fresh strawberries inside, it’s not nearly as dry.

Because of the hot weather that we have been having  I did wonder whether doing this recipe was the best idea because of the weather just being able to melt anything it likes, but you can’t do an Eton mess cake without a fresh cream filling. Honestly, you just can’t.


I decided to use some homemade strawberry jam in the cake as this will also help keep the sponges moist, and because I had made so much recently from going strawberry picking, I needed to use some up. You can alternatively mix the double cream, meringue, and some fresh strawberries together and whack that in-between the sponges, but I wanted to do things a little differently.


It isn’t the strongest of cakes, but you can expect that with a fresh strawberry sponge, and then a fresh cream filling, so I have warned you! Refrigerating it does firm it up somewhat, so its best to keep it in there till serving, or till its cool. You don’t want the cake to collapse, or the cream to go manky in the heat!

Summer bakes

My no-bake Eton mess cheesecake is one of my favourite summer cheesecake recipes, and this is definitely up there with one of my favourite summer cake recipes. I like how its similar to my lemon & blueberry cake, because that style of cake is my favourite as you might have guessed! Three layers = the more per slice. ALL THE CAKE PLEASE.

I know in reality this cake has absolutely nothing to do with Wimbledon or tennis, but strawberries and cream are a massive thing there… so is Eton mess in a way?! I’m making links here where I can because I need it. But anyway, I hope you all love this Eton mess cake as much as I did, and all my trusty taste testers did as well! Enjoy! X

Eton Mess Cake!

A three layer Eton mess cake with a fresh strawberry sponge, fresh whipped cream, crushed meringue and more!
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Category: Dessert
Type: Cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Decorating: 25 minutes
Total Time: 40 minutes
Servings: 15 Slices
Author: Jane's Patisserie


Cake Ingredients

  • 300 g unsalted butter
  • 300 g caster sugar
  • 300 g self raising flour
  • 6 medium eggs
  • 300 g strawberries (quartered/halved)


  • 450 ml double cream
  • 75 g icing sugar
  • 2-4 tbsp strawberry jam
  • 6 meringue nests
  • Fresh strawberries
  • Freeze dried strawberries


  • Preheat your oven to 180/160C Fan, and line three 20 cm/8" cake tins with parchment paper.
  • Add the butter, sugar, self raising flour, and eggs into a bowl, and beat together until smooth. 
  • I use my Kitchenaid with the paddle attachment, and it takes about 30 seconds or so. Once smooth, split between your three tins evenly. 
  • Add your strawberries to the tops of the cakes. If they're smaller strawberries I halve them, if they're larger I quarter them. Simply plop them on top.
  • Once ready, put the cakes into the oven and bake for 25-30 minutes. The strawberries create more moisture, and make it take a little longer to bake, so keep an eye on it after 20 minutes.
  • Once baked, leave to cool in the tin for about 30 minutes, then remove carefully and finish cooling on a wire rack.
  • Once cool, whip up your double cream with the icing sugar. 
  • Spread a tablespoon or two of jam onto your first sponge, and crush over some meringue. 
  • Spoon on 1/3 of the whipped cream, and spread. Add the second sponge and repeat. 
  • On the third sponge, slather on the cream or pipe it, and add a fresh strawberry for each future slice. Sprinkle over some crushed meringue, and a sprinkle of freeze dried strawberries. 
  • Enjoy!


  • This cake should really be stored in the fridge because of the fresh cream, but because of the fresh strawberries in the sponge it stays relatively moist.
  • Its best on the day of baking.
  • Frozen strawberries will produce more liquid when baking so it might take longer to bake. 
  • You can use homemade meringue if you wish, but I just bought the regular nests you can buy at any supermarket. 
  • I used some homemade strawberry jam, but any jam will do!
  • You can bake a smaller version of the cake by using two 8' tins and:
    • 200g butter
    • 200g caster sugar
    • 200g self raising flour
    • 4 medium eggs
    • 200g strawberries 
    • 2/3 of decoration ingredients. 

Find my other recipes on my Recipes Page!

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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.



  1. Viv on February 15, 2024 at 3:44 pm

    I don’t have a fan oven ,what temperature should I use ?

  2. Kelly on September 9, 2022 at 4:22 pm

    Hi, I would like to make this using 3, 6inch tins. What ratio on the ingredients do I need to use?

  3. Carly on August 5, 2022 at 8:59 am

    Hi Jane,
    Could this be made into a gluten free version? By substituting the flour for GF self raising flour? Or would I have to add another binding agent?
    Thanks 😊

    • Jane's Patisserie on August 5, 2022 at 10:18 am

      Hiya! I personally have not tried this, however it is definitely worth a go! Enjoy! x

  4. ESie on June 22, 2022 at 3:50 pm

    Hi Jane,
    Could I make this cake on a Friday, assemble it and put it in the fridge overnight for a Saturday garden party? I also need to transport it in the car for 30 mins.
    Should I use butter cream instead? And if I bake the night before will the strawberries make the cake soggy?

    • Jane's Patisserie on June 24, 2022 at 9:47 am

      Hiya! The night before will be fine, try putting it in the fridge an hour or so before your journey and it will be fine! Buttercream would also be slightly better! Hope this helps! x

  5. Em on June 19, 2021 at 3:52 pm

    5 stars
    Amazing recipe made today fresh for a birthday. I’m never confident with cakes over traybakes but this changed my mind! Delicious and light. I added which chocolate shards to the top for decoration. I used two 8 inch tins with the same amount of ingredients. Baked in 35 mins. Thanks 🙏

    • Jane's Patisserie on June 21, 2021 at 10:01 am

      Yayyy I am so glad you enjoyed it! Thank you xx

  6. Ipek on May 28, 2021 at 6:14 pm

    Hey Jane! If I make the smaller version with two 8 inch cakes, how much whipping cream and icing sugar should I use? Thankss

  7. Anon on May 5, 2021 at 12:22 pm

    Hi Jane

    I was thinking of making the cake into 2 9” layers, would this be 150g butter, sugar, flour, for each layer?

    Thank you

    • Jane's Patisserie on May 8, 2021 at 2:49 pm

      Hello, yes so you would just split ht mixture between two 9″ tins rather than three 8″ xx

  8. Hannah on April 18, 2021 at 9:32 am

    Hello, how long and what temperature would I need to bake this if I used the 300g recipe but in two 8 inch tins?
    Also can the Strawberries in the sponges be swapped for jam? If so how much jam would be needed ?
    Thank you 🙂

    • Jane's Patisserie on April 26, 2021 at 3:01 pm

      Hey! Unfortunately I havent baked the recipe as it is before so I am unsure. xx

  9. Jodie on April 6, 2021 at 6:06 pm

    5 stars
    Hi Jane! I mix this recipe with your Neapolitan recipe – it’s an absolute dream! I was wondering if I could make the whipped cream chocolate? Oils putting either coco powder or melted chocolate into the cream work? I’ve found some recipes online but they’re all American
    Thanks 😊

    • Jane's Patisserie on April 6, 2021 at 8:31 pm

      Ahh amazing! And do you mean whipped ganache?

    • Jodie on April 6, 2021 at 11:36 pm

      5 stars
      I think so, like double cream and icing sugar but with chocolate, something I can pipe but and that’s light like whipped cream 😀 thanks for your reply x

  10. Carolyn on December 7, 2020 at 8:29 pm

    5 stars
    My all time favorite cake, i have made quite a few of your cakes this one for me is me on a plate thank you xx

  11. Jane on November 8, 2020 at 10:10 am

    Hey Jane 👋 just wondering how long the strawberries In the cake will stay good as I’m wanting to prepare this the day before a birthday as I am covering it in buttercream ?
    Thanks 😊

    • Jane's Patisserie on November 8, 2020 at 10:30 am

      The strawberries in the sponge last fine for about 3-4 days – day before is absolutely fine!!

  12. Kathryn on November 4, 2020 at 8:02 pm

    5 stars
    Hi Jane, hope your well! This cake looks amazing.

    I am looking to make this into 7″ 2 layers…would you be able to help me with measurements for this size? Also could I use jam inplace of the fresh strawberries? Strawberries in the colder seasons are not fresh!

    Thank you.

    Kathryn 🙂

    • Jane's Patisserie on November 7, 2020 at 9:32 am

      I’m not completely sure, but I imagine half the recipe would be fine! And yes you can use jam xx

    • Jo on March 3, 2022 at 3:48 pm

      Hi Jane, how long do you think this will be ok out of the fridge? I don’t want it to go soggy

    • Jane's Patisserie on March 6, 2022 at 1:37 pm

      The cake shouldn’t be out of the fridge as it’s a fresh product – it should be served immediately due to the fresh elements! x

  13. Jill on November 4, 2020 at 5:37 pm

    Heya, I was asked to make a fresh cream drip cake for a birthday would it be possible with fresh cream or would I have to use a firmer alternative ? Thanks 😊

    • Jane's Patisserie on November 5, 2020 at 9:25 am

      Ooh I have never personally used whipped cream for a drip cake as it’s quite soft and goes off quickly! x

  14. Jill on November 3, 2020 at 6:04 pm

    Hi there☺️ I want to make this as a birthday cake but with 4 layers how much more of the ingredients would I need to do this? The person has also requested it to be a drip cake so would it be better to use vanilla buttercream instead of fresh cream?
    Thank you xx

    • Jane's Patisserie on November 5, 2020 at 9:38 am

      I would maybe add 1/3 on as it’s already three layers – so that would cover a forth layer! And I would use buttercream personally. x

  15. Lisa on July 19, 2020 at 10:51 am

    Should the butter be melted or just room temp when mixing?

    • Jane's Patisserie on July 19, 2020 at 4:12 pm

      You don’t need to melt butter unless it’s specified – I don’t melt butter often for cake sponges so just keep it as it is. x

  16. Diana on June 23, 2020 at 1:34 am

    Hi! Thank you very much for this recipe! I’m so excited to make it! Just one question, can I use raspberry instead of strawberry? Thank you so much again 🙂

  17. Megan on June 18, 2020 at 10:52 pm

    Asking a quick question because this looks fab! Do I add the fresh strawberries in the sponge or are they for decoration?/Do I add the frozen strawberries in the sponge or are they for the decoration?

    • Jane's Patisserie on June 19, 2020 at 7:42 pm

      The strawberries listed for the cake ingredients go into the cake – the ones listed under decoration are for decorating! and it’s freeze dried not frozen (so they are different things) x

  18. Jodie wsrd on June 11, 2020 at 6:46 pm

    Thinking about making this for my dad for Father’s Day. He doesn’t like too much fruit, I’m still putting strawberries on top but if I didn’t put them in the actual sponge, would I need to change any of the other measurements? ☺️
    Thank you!

    • Jane's Patisserie on June 12, 2020 at 10:16 am

      Hey! So everything else would stay the same, but the baking time may be a bit quicker due to having no fruit!! x

  19. Athena on May 5, 2020 at 10:07 am

    Thank you for your recipe! I”m excited to try it.
    But for the meringues, if I am planning to make them from scratch, do you have any suggestion on how to keep them nice and crunchy when sandwiched between buttercream or whipped cream?

    • Jane's Patisserie on May 5, 2020 at 4:58 pm

      Meringues will go soft eventually when in contact with anything else – obviously the bit that is touching the most! Most mini meringues at least should be lovely and crunchy when made simply with the sugar and egg whites!

    • Nora Martínez on September 8, 2020 at 8:51 pm

      Esta receta no necesita royal??

  20. SARAH on May 3, 2020 at 11:44 pm

    5 stars
    Made this as a birthday cake last week and wow! I’m always scared of making plain sponges as there’s no hiding from the quality. But this recipe has turned my baking around, by far the best sponge I’ve make, and the balance of flavours is spot on, the light sponge with strawberries balances the indulgent meringues and cream perfectly. Oh and the birthday boy loved it so much he didn’t share!

  21. Amy on September 27, 2019 at 10:03 am

    Could I make this in to a bundt cake?!

  22. Alice Barrington on August 13, 2019 at 7:45 pm

    This cake is so lovely. Would you be able to change the filling to a vanilla buttercream? I know that isn’t traditional Eton mess but looking at ways to adapt this recipe for a potential wedding cake flavour so will need to be able to have in standing out of a fridge.

    • Jane's Patisserie on August 14, 2019 at 9:05 am

      Yes, easily could!

    • Alice on August 18, 2019 at 1:06 pm

      I am definitely making this cake as part of a wedding cake and the bride and groom would like this to be the largest cake. It will be going on a tiered cake stand rather than being stacked. What quantities would you recommend for baking this cake in 3 x 12in tins?
      Thank you

    • Jane's Patisserie on August 18, 2019 at 2:12 pm

      Personally, I wouldn’t use fresh cream for this if you are doing it as a wedding cake – I would advise using buttercream. Also, if it’s the largest size, the strawberries may sink quite badly due to the time the sponge takes to bake, so be very careful!
      Typically for a 12″, you would use 2.3x the recipe! x

  23. Becky on July 20, 2019 at 9:07 pm

    Looks delicious. Does this freeze well? I know you’ve written above that it’s best in the day of baking but due to limited time I’m planning on baking in advance. Will this ruin the cake?

    • Jane's Patisserie on July 20, 2019 at 9:27 pm

      Because the cake has fresh fruit in, it could affect the freeze in all honesty. It’s up to you though!

  24. Doreen Owen on July 15, 2019 at 6:34 pm

    5 stars
    I made the traybake version of this yesterday it was amazing, thank you xxxx

  25. Amy on May 3, 2019 at 10:50 am

    Could you make these into cupcakes?

    • Jane's Patisserie on May 3, 2019 at 2:29 pm

      Yes you could!

    • Hayley McLean on March 2, 2020 at 7:58 pm

      I just made this and while it was delicious, my meringues all dissolved in the cream. Is this normal?

    • Jane's Patisserie on March 2, 2020 at 9:37 pm

      Were they shop bought meringues? or chopped up? Sometimes smaller pieces will dissolve after a while – but whole meringues or larger pieces don’t!

  26. Anonymous on July 9, 2018 at 12:49 pm

    Wow that looks gorgeous! 😭😍
    I really love the way you decorated it.
    Just a little help please, i find when i use fresh cream in layer cakes, it tends to squeeze out from the bottom layer with the weight of the layers above it. I’ve tried using a lighter cake or whipping my cream till its really stiff etc but it still ends up a bit lopsided. Can you please help me, thank you 😊

    • Jane's Patisserie on July 9, 2018 at 9:24 pm

      Basically you literally just need to use less. It might be that your sponges are naturally heavier than mine, but as long as you don’t push the cream too far to the edges, and then layer up, it won’t squish out! x

  27. Judles on July 2, 2018 at 8:44 am

    5 stars
    Oh my, one of my faves – Eton Mess so even better in a cake! Will definitely be baking this soon! I have baked a lot of Victoria cakes with jam, cream and strawberries but doubtfully nowhere as delicious as yours! I have added apple and dark berries to cakes before but was always weary of putting strawberries in but now will definitely give it a go. Could you tell me how to alter mine for a 9 in pan please? Thanks in advance

    • Jane's Patisserie on July 2, 2018 at 9:54 am

      For three layers of 9″ pans, I would use a 150g ratio mix for each layer, so 150g butter, sugar,flour, and 3 medium eggs. In total it would be 450g obviously. If you’re baking it in one, it might struggle with the fresh strawberries – I wouldn’t normally bake a deep cake with strawberries in x

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