Strawberry White Chocolate Traybake

Name: Strawberry White Chocolate Traybake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 250 g Softened butter; 250 g Caster sugar; 1 Teaspoon Vanilla extract; 4 Medium Eggs; 250 g Self-raising flour; 3 Tablespoons Milk; 150 g Fresh strawberries, chopped; 300 g White chocolate; 100 ml Double cream; 8 Fresh strawberries, halved

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If you're looking for a fancy but simple sweet treat for Valentine's Day or summer picnics, this strawberry white chocolate traybake is just the thing! It's a light, fluffy vanilla cake with fresh strawberries inside and decadent white ganache on top.

overhead image of white chocolate and strawberry traybake cake

Since it's the month of *love*, I wanted to make a cute, on-theme dessert that could be enjoyed by anyone, including those without a Valentine! And I couldn't think of anything better to make than a fluffy traybake cake, since you all seem to love these recipes so much!

This one has the same base as my vanilla school sponge, but has fresh strawberries inside, plus white chocolate ganache on top instead of the classic glace icing. It's the perfect mix of fresh and indulgent, and it looks super impressive compared to the small amount of effort it takes to make! I cannot WAIT for you to try this one!

Ingredients

When you're ready to get started, grab the following ingredients...

Butter: Softened butter is key, as it will be a lot easier to mix and give your cake a softer crumb. Baking spread also works fine but in my opinion, butter gives a much better flavour.
Caster sugar: This is also known as superfine sugar. As the name suggests, it's just a finer version of granulated (white) sugar. This dissolves more easily into the batter and will give the cake a smoother texture.
Vanilla extract: To flavour the sponge cake with.
Eggs: Medium eggs are ideal for this recipe. You'll need 4 of them.
Self-raising flour: Make sure to use self-raising flour for this traybake; otherwise, it'll turn out flat and dense. If you only have plain/all-purpose flour, add 3 teaspoons of baking powder to the recipe to help your cake rise and become fluffy.
Milk: Just a few tablespoons, to help loosen the batter. Any type of milk will work fine but my favourites for baking are semi-skimmed and soy milk.
Strawberries: We'll use some in the batter for flavour, then a few more on top for decoration. Choose fresh strawberries over frozen ones to prevent a soggy texture.
White chocolate: Use chocolate bars, not chips, for best results.
Double cream: We'll mix this with the white chocolate to create the creamy ganache topping. Single cream and other low-fat creams won't work for this.

Kitchen equipment

8x10-inch baking tin: If you want to use a different tin, make sure to change the ingredient quantities and/or baking time so you don't end up with a thin or underbaked cake. You can use my cake pan converter to adjust the recipe to fit your tin size.
Baking paper: To line your tin.
Electric whisk: Or a stand mixer, to whip up the chocolate ganache.
Wire rack: To let your cake cool on. This will prevent moisture from pooling at the bottom.
Heatproof bowl and saucepan: To make your 'double boiler' for the ganache. You'll need a bowl that sits comfortably on top of your saucepan without touching the water below. Glass or metal bowls work best.
Utensils: A wooden spoon for mixing, a teaspoon for measuring, and a sharp knife for cutting.

close up of white chocolate strawberry traybake

How to make strawberry & white chocolate traybake

Step 1: First, preheat your oven to 160°C and line an 8x10-inch tin with baking paper. Leave some hanging over the edges so you can easily remove your cake later.

Step 2: In a large bowl, cream 250g of soft butter and 250g caster sugar together. Once that's soft, stir in 1 teaspoon of vanilla extract.

butter and sugar creamed together in a bowl

Step 3: Measure out 250g self-raising flour, 4 medium eggs and 3 tablespoons of milk. Add them to the bowl a little at a time, mixing as you go, until you have a smooth, thick cake batter.

Step 4: Chop 150g of fresh strawberries into small chunks then gently fold them into the batter. Don't beat them in as this will release water.

bowl of cake mix with fresh strawberry pieces on top

Step 5: Transfer the batter to your lined tin and bake for 25-30 minutes, until a toothpick through the middle comes out clean. Let the cake sit in the tin for about 10 minutes, then gently flip it out onto a wire rack. Leave to cool completely.

Step 6: To make the ganache, break 300g of white chocolate into chunks then place them into a double boiler over very low heat with 100ml of double cream. Stir gently until there are no lumps left.

bowl of freshly made white chocolate ganache

Step 7: Remove the bowl from the pan (use oven gloves to prevent burning) and let it sit for 5 minutes to cool. Then pop it in the fridge for 30 minutes (don't leave it any longer than this).

Step 8: Once the ganache has chilled, use an electric whisk to whip it up until it becomes spreadable. Stop as soon as it thickens. If you whisk it too much, it'll become solid.

Step 9: Spread the ganache over your cooled cake and top with strawberry halves. Then cut into slices and enjoy!

spreading white chocolate ganache onto the cake

FAQs & white ganache troubleshooting

Can I use frozen strawberries in this cake?

No, I don't recommend this as the excess water will make the cake soggy and fragile. If you don't have access to fresh strawberries, freeze-dried strawberries are a great alternative.

How long does strawberry & white chocolate traybake last?

This will keep well in an airtight container in the fridge for up to 2 days, but it's best eaten fresh on the day that you make it.

Can I use a round tin?

Yes, you can use a 9-inch round cake tin as an alternative. The baking time should be roughly the same but start checking at 20 minutes just to be on the safe side.

Can I freeze this recipe?

It can be frozen but I'd recommend adding the strawberries on top after you defrost it. Otherwise, they'll leak and make the top soggy. You can freeze the cake with ganache in an airtight container for up to 1 month. Defrost at room temperature and do not refreeze.

Why did my white chocolate ganache split?

This can happen if the cream gets too hot or if you're mixing too vigorously. White chocolate is more finicky than dark chocolate because of its higher sugar content, so you need to be gentle. Make sure your water is just lightly simmering (not rapidly boiling) and stir slowly. If it does split, stir in 1 tablespoon of cold double cream at a time until it comes back together.

How do I fix solid ganache?

If your ganache becomes hard after whisking, return it to the double boiler and stir gently until it becomes soft again. You can also add a little more cream if needed. When whisking, stop as soon as it reaches a spreadable consistency.

Why won't my ganache whip?

If your ganache is still runny after whipping, it's probably just not cold enough yet. Certain chocolate brands might take longer to chill than others. Pop it back in the fridge for 10 minutes then try again, and repeat as necessary until it whip ups properly.

Tips for success

Pat your chopped strawberries dry with kitchen paper before adding them to the batter, as too much moisture can make the cake sink in the middle. You can also toss them in ½ tablespoon of flour to prevent them from sinking.
Because this cake contains fresh fruit, it can be tricky to tell when it's done just by looking at it. Start checking it at 25 minutes by inserting a toothpick through the centre. If it comes out clean, your cake is ready.
When whipping the chilled ganache, stop as soon as it reaches a spreadable consistency. If you overwhisk it, the ganache will seize up and become hard rather than smooth.

close up of a slice of strawberry white chocolate traybake on a cake stand

More traybake desserts

I hope you find this post helpful! If you make my strawberry white chocolate traybake at home, please leave a comment and rating below to let me know what you think. Enjoy!