Classic Eton Mess transformed into a traybake

A handy bake using the best summer combination there is – strawberries and cream, paired with a soft fluffy sponge and crunchy meringue

Dot the finished traybake with some edible flowers and cut into squares to serve for a perfect summer party dessert

Some of my best desserts are a hybrid of old favourites; simple in concept, but upgraded to make them just a little more special. This week sees a classic Eton Mess turned into a traybake, using the best summer combination there is (in my humble opinion), strawberries and cream, paired with a soft fluffy sponge and crunchy meringue.

Anything sponge with fruit and cream is probably my favourite sweet, and here I have added texture and crunch in the form of tiny meringues. Is it Eton Mess? Is it sponge cake? It is both.

This sponge is a simple base for any toppings your heart desires; it is neutral in flavour, making it a perfect canvas for any combination of flavours or seasonal fruits, come summer or winter. Here I’m using strawberries, but any fruit will work. Try raspberries, blueberries or peaches, and when the weather gets cooler you could try blackberries, figs or plums.

Pop of sweetness

I bake this cake in a rectangular baking tin and pile the cream, fruit and meringues on top of the sponge once cooled. I sometimes nestle a few strawberries in the sponge before being baked, as they provide a contrast to the fresh berries on top of the cake. Once baked, the sponge rises up around them and they turn soft and jammy, adding a little pop of sweetness to every mouthful.

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The cream is a version of crème Chantilly, that is vanilla cream; here I’ve added a little yoghurt which adds tang and a lightness that using cream alone just won’t give. A little splash of elderflower cordial rounds off the flavours nicely and is a perfect accent for the strawberries.

I tend to make my own meringues, but you can use store bought if you prefer. If you make your own, you have control of the shape and size. They can easily be made and stored in an airtight container for a week, or in the freezer for a month. I sprinkle a few little meringues on top of the cake and crush a few too, for a gorgeous texture.

Dot the finished traybake with some edible flowers and cut into squares to serve for a perfect summer party dessert.

Recipe: Eaton Mess traybake