Eton Mess Cake

A Three Layer Eton Mess Cake with a Fresh Strawberry Sponge, Fresh Whipped Cream, Crushed Meringue and More!

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 *lol I hate it* 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!

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

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5 from 1 vote
Eton Mess Cake!
Prep Time
10 mins
Cook Time
30 mins
Decorating
25 mins
Total Time
40 mins
 

A Three Layer Eton Mess Cake with a Fresh Strawberry Sponge, Fresh Whipped Cream, Crushed Meringue and More!

Course: Dessert
Cuisine: Cake
Servings: 15 Slices
Calories: 454 kcal
Author: Jane's Patisserie
Ingredients
Cake Ingredients
  • 300 g Stork/Unsalted Butter
  • 300 g Caster Sugar
  • 300 g Self Raising Flour
  • 6 Medium Eggs
  • 300 g Strawberries (Quartered/Halved)
Decoration
  • 450 ml Double Cream
  • 75 g Icing Sugar
  • 2-4 tbsp Strawberry Jam
  • 6 Meringue Nests
  • Fresh Strawberries
  • Freeze Dried Strawberries
Instructions
  1. Preheat your oven to 180/160C Fan, and line three 20 cm/8" Cake Tins with parchment paper.

  2. Add the Butter, Sugar, Self Raising Flour, and Eggs into a bowl, and beat together till smooth. 

  3. I use my Kitchenaid with the Paddle Attachment, and it takes about 30 seconds or so. Once smooth, split between your three tins evenly. 

  4. 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.

  5. 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.

  6. Once baked, leave to cool in the tin for about 30 minutes, then remove carefully and finish cooling on a wire rack.

  7. Once cool, whip up your double cream with the icing sugar. 

  8. Spread a tablespoon or two of jam onto your first sponge, and crush over some meringue. 

  9. Spoon on 1/3 of the whipped cream, and spread. Add the second sponge and repeat. 

  10. 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. 

  11. Enjoy!

Recipe Notes
  • 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. 
Nutrition Facts
Eton Mess Cake!
Amount Per Serving
Calories 454 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Cholesterol 149mg 50%
Sodium 40mg 2%
Potassium 102mg 3%
Total Carbohydrates 43g 14%
Sugars 27g
Protein 5g 10%
Vitamin A 20.7%
Vitamin C 14.8%
Calcium 4%
Iron 3.2%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Strawberry & Cake 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.

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4 comments

  1. 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 😊

    1. 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

  2. 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

    1. 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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