Strawberry Ripple Bakewell Traybake

Name: Strawberry Ripple Bakewell Traybake
Prep time: 25 min
Cook time: 50 min
Ingredients: 150 g plain flour; 100 g brown sugar; 50 g ground almonds; 125 g soft unsalted butter; Pinch of salt; 100 g reserved base mixture; 50 g flaked almonds; 1.5 kg frozen strawberries; 50 - 60 ml orange-infused gin; 80 g honey; 2 tsp crushed pink peppercorns; Zest of 1 orange; Optional: ½–1 tsp orange blossom water; Optional: 1 tsp cornflour or arrowroot for thickening; 175 g unsalted butter (softened); 175 g caster sugar; Pinch of salt; 3 large eggs (room temperature); 175 g plain flour; 1 tsp baking powder; 50 g ground almonds

This Strawberry Ripple Bakewell Traybake is a fresh twist on the classic Bakewell cake. Juicy strawberries are simmered with orange zest, honey and a splash of gin, then swirled through a soft almond sponge and finished with a delicate almond crumb topping. Generous, fragrant and perfect for Mother’s Day baking or an easy spring dessert.

Tips for Luxury Results
• Thick, jammy filling is key — cook low and slow and add gin at the end.
• Orange blossom water enhances floral notes without overpowering.
• Presentation matters: a simple sprinkle of almonds and neat ripples makes it feel
professional.
• Storage: keeps 1 week airtight, or freeze portions for up to 3 months.

Ingredients

Base:

150 g plain flour
100 g brown sugar
50 g ground almonds
125 g soft unsalted butter
Pinch of salt

Almond crumb topping:

100 g reserved base mixture
50 g flaked almonds

Filling:

1.5 kg frozen strawberries
50 - 60 ml orange-infused gin
80 g honey
2 tsp crushed pink peppercorns
Zest of 1 orange
Optional: ½–1 tsp orange blossom water
Optional: 1 tsp cornflour or arrowroot for thickening

Sponge:

175 g unsalted butter softened
175 g caster sugar
Pinch of salt
3 large eggs room temperature
175 g plain flour
1 tsp baking powder
50 g ground almonds

Method

Prep the tin

Preheat oven to 180°C (fan 160°C, gas 4).
Grease and line a 20 x 30 cm traybake tin with baking paper.

Make the base

Pulse flour, brown sugar, ground almonds, butter, and salt in a food processor until it resembles fine crumbs.
Reserve 100 g, stir in flaked almonds for the topping.
Press the remaining mixture firmly into the tin using the back of a spoon.
Bake for 12–15 minutes until pale golden and firm. Cool completely.

Make the strawberry-orange-gin filling

Place strawberries, honey, orange zest, and crushed pink peppercorns in a heavy saucepan.
Simmer gently for 15–18 minutes, mashing occasionally, until the strawberries release their juices and start breaking down.
Remove from heat, then stir in gin. Return to very low heat for 2–3 minutes to blend flavours.
Optional: stir in ½–1 tsp orange blossom water for a floral lift.
Check consistency — the filling should be thick, jam-like, spoonable. If too thin, mix 1 tsp cornflour or arrowroot with 1 tbsp cold water, stir in, and cook 2–3 minutes more.
Allow to cool completely.

Portion:

Half (~400 g) for the layer between base and sponge
Quarter (~200 g) for ripple on top
Quarter (~200 g) for serving as sauce

Make the sponge

Cream butter, sugar, and a pinch of salt until pale and fluffy.
Beat in eggs one at a time, then fold in flour, baking powder, and ground almonds until smooth.
Spoon the sponge over the cooled base, smoothing with a spatula.

Marble the filling

Drop dollops of reserved strawberry-orange-gin jam over the sponge.
Use a wooden spoon handle to swirl lightly, creating elegant ripples.
Sprinkle the almond crumb topping evenly over the surface.

Bake

Bake for 35–40 minutes until golden and a skewer inserted in the centre comes out clean.
Cool completely in the tin before slicing into fingers or squares.

Serve & Finish

Serve with the reserved strawberry-orange sauce for extra indulgence.
Optional: finish with a light dusting of icing sugar or a few extra flaked almonds.

Back to recipes

Prep Time: 25

Cook Time: 50

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