Jamie Oliver’s Strawberry Trifle Traybake Copycat Recipe

Jamie Oliver’s Strawberry Trifle Traybake is a vibrant, layered dessert that combines light sponge, fresh strawberries, strawberry jelly, creamy custard, and whipped cream. Topped with toasted almonds, this traybake is perfect for summer gatherings or casual entertaining.

Why Everyone Will Love This Recipe

The combination of juicy strawberries, sweet jelly, creamy custard, and airy sponge makes this dessert both visually stunning and delicious. Toasted almonds add crunch, and the traybake format is perfect for slicing into individual portions.

What Is the Dish?

A layered trifle-inspired dessert baked in a tray, featuring sponge, strawberries, strawberry jelly, custard, and cream. This recipe delivers all the classic trifle flavors in a simplified, shareable format.

Cooking Tips

• Add vanilla or lemon zest to the sponge for extra flavor.
• Use a loose-bottomed tin for easy removal and serving.
• Chill the jelly completely before assembling to ensure it sets correctly.
• Toast almonds carefully to avoid burning.
• Fold custard into whipped cream gently to maintain a light texture.

Frequently Asked Questions

Can I Use Other Berries?

Yes, raspberries, blueberries, or a mixed berry combination works beautifully.

Can I Make This Ahead?

Yes, assemble the traybake and refrigerate for 2–3 hours before serving to let flavors meld.

Can I Substitute Store-Bought Custard?

Yes, vanilla custard from a carton works, though homemade custard provides the best flavor.

Can I Use Other Nuts?

Almonds are traditional, but toasted hazelnuts or pistachios are delicious alternatives.

Is This Dessert Gluten-Free?

Use gluten-free sponge or cake to make this dessert gluten-free.

How to Store

Store leftover traybake in an airtight container in the refrigerator for up to 2 days. The flavors improve slightly as the dessert rests, but the sponge may soften over time.

How to Freeze

You can freeze the sponge and custard layers separately before assembling for up to 1 month. Avoid freezing after assembling with jelly and cream, as the texture may be compromised. Thaw components in the refrigerator before serving.

Ingredients

• Olive oil, for greasing
• 3 large free-range eggs
• 125g golden caster sugar, plus 1 tbsp
• 125g self-raising flour
• 600g strawberries, hulled and quartered
• 1 x 135g pack of strawberry jelly
• 50g flaked almonds
• 300ml double cream
• 1 x 400g tin of custard

How to Make Jamie Oliver's Strawberry Trifle Traybake

1. Preheat to 180°C/350°F/gas 4. Grease and line a 23 cm square loose-bottomed tin.
2. Beat eggs with 125 g sugar until light and fluffy (5 minutes). Sift and fold in flour. Pour into tin and bake 12–15 minutes until a skewer comes out clean. Cool completely.
3. Hull and quarter strawberries, reserving one for grating. Toss strawberries with grated reserved strawberry and set aside. Prepare jelly according to packet and chill.
4. Scatter strawberries over sponge, pour jelly on top, and chill 1 hour until set.
5. Toast flaked almonds in a dry pan until golden. Whip cream to soft peaks, then fold in custard.
6. Cut traybake into squares. Top each portion with custard cream, toasted almonds, and remaining strawberries.