As the strawberry and raspberry season draws to a close, a simple berry chocolate traybake offers a way to showcase the remaining fruit at its peak, pairing tart summer fruit with a rich cocoa sponge. It proves especially handy for BBQs or garden parties where a crowd‑pleasing, fuss‑free dessert can become the centerpiece of the outdoor spread.
Ingredients and preparation
The recipe calls for 175 g self‑raising flour, 150 g light brown sugar, 50 g cocoa powder, a teaspoon of bicarbonate of soda, two eggs, 150 ml milk, and the same amount of vegetable or sunflower oil. The topping uses 450 ml double cream and a mix of late‑summer fruit such as strawberries, blueberries, raspberries and cherries.
Prep time runs about 15 minutes, the bake itself about 30 minutes, and the total effort is roughly 45 minutes, making it a manageable project for a host juggling several dishes. The quantities are calibrated to fill a standard traybake tin, and the yield comfortably serves twelve guests.
First, preheat a fan oven to 160 °C and line a traybake tin with parchment. Whisk the dry ingredients together, then blend in the milk, eggs and oil until the batter is smooth. Pour the mixture into the prepared tin and bake for 25‑30 minutes, until the centre springs back. Let the sponge cool before removing it from the tin.
The middle shelf placement allows the fan to circulate heat evenly, helping the sponge develop a springy texture without drying out. When the centre bounces back under a gentle press, it signals that the crumb structure has set properly.
The oven is set to 160 °C fan, and the bake takes 25‑30 minutes.
Using the fan setting promotes a uniform rise, which is essential for achieving that light, airy crumb the recipe promises.
Serving suggestions and presentation
Whip the cream to soft peaks, spread it over the cooled sponge, and arrange the fresh fruit just before serving. A razor‑sharp Japanese chef’s knife, available from online retailers, can help hull and slice the delicate berries without bruising them—this little tool makes the prep feel almost effortless, like slicing clouds.
Related: Guilt Free Summer Cheesecake in Minutes
The Japanese knife, sourced from Amazon, cuts through strawberries and cherries cleanly, preserving their shape and juice for a polished finish.
For a party setting, the cake can be placed on a rectangular platter or a marble serving board, turning the dessert into a centerpiece. A silver cake knife and server add a vintage‑inspired flourish to the dessert table.
Presentation options include a sleek rectangular platter, a marble slab, a Nephele Platter, or a Boxford Serving Plate, each lending a different visual weight to the berry‑topped cake.
Given its straightforward steps and crowd‑pleasing flavors, the traybake could become a go‑to option for outdoor gatherings where quick assembly is prized. Its combination of a light chocolate base and fresh fruit may also inspire variations that swap in other seasonal produce, though the original design highlights late‑summer berries.
The simplicity aligns with the Easy Peasy Baking campaign’s goal of making home baking accessible, encouraging bakers to experiment with alternative fruits while retaining the core chocolate‑cream harmony.
The recipe originates from the Easy Peasy Baking campaign launched by UK Flour Millers, which aims to make home baking accessible. Additional recipes from the campaign, such as pistachio tiramisu and raspberry pavlova, are listed on the Fab Flour website and its social channels.
Further details, including the pistachio tiramisu and classic raspberry pavlova, can be found on the Fab Flour site and via its Instagram (@fab_flour) and Facebook (@fabflour) pages.