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Strawberry Prosecco Traybake

One for the ladies, runner up in 2011’s British Bake Off, Ruth Clemens has added bubbles to this strawberries and cream cake, giving it that extra sparkle.
  • Cooking time30 minutes
  • Prep time45 minutes
  • Servings12 portions
recipe image Strawberry Prosecco Traybake


  • 200g Stork with Butter
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 eggs, large
  • 200g self-raising flour
To Decorate
  • 400g strawberries
  • 300ml Prosecco
  • 100g caster sugar
  • 150ml Elmlea double cream
  • 2 tbsps icing sugar

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  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. 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. 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. 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. 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. 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. Whip the Elmlea double cream with the icing sugar to soft peaks and spread over the cooled cake.
  8. Top the cake with sliced marinated strawberries and serve.