This is how it's made Strawberry Prosecco Traybake

  1. Step 1

    Place the strawberries in a bowl and pour over the Prosecco.  Allow to marinate in the fridge for a minimum of 2 hours.

  2. Step 2

    Cream together the Stork with Butter and caster sugar until light and fluffy. Beat in the vanilla extract followed by the eggs one at a time. Fold in the flour until the mixture is even.

  3. Step 3

    Transfer to greased and baselined 10 x8” traybake tin and bake in the oven for 30 minutes until golden and springy to the touch.

  4. Step 4

    Whilst the cake is baking prepare the prosecco syrup. Drain the strawberries reserving the liquid. Measure 200ml and place into a small pan with 100g of caster sugar. Warm gently until the sugar has dissolved and then bring to the boil.

  5. Step 5

    Boil gently until the liquid becomes thick and syrupy, reduced by over half – you should be left with approx. 100ml. Set to one side.

  6. Step 6

    Whilst still warm prick the top of the cake all over with a skewer. Spoon over the prosecco syrup evenly allowing the syrup to soak into the cake. Allow to cool fully.

  7. Step 7

    Whip the Elmlea double cream with the icing sugar to soft peaks and spread over the cooled cake.

  8. Step 8

    Top the cake with sliced marinated strawberries and serve.

  • Temperature: 180c/160c (fan)/ Gas Mark 4 oC
  • Baking time:
  • Serves: 12