Summer berry Eton mess traybake

An image of the summer berry Eton mess traybake, with one square cut out and placed on white baking paper. It is topped with summer berries, cream and meringue and is pictured with a small pot of jam.

Is there anything more quintessentially British, which shouts summertime from the rooftops, than Eton Mess? This cake is a breeze to make and a delight to share! Pile it high with summer berries and softly whipped vanilla cream for a showy, summery pudding that everyone is sure to adore.

Recipe courtesy of Countryside food columnist Miranda Gore Browne.

Serves 8-10


For the cake:

  • 180g unsalted butter
  • 180g caster sugar
  • 3 eggs
  • 180g self-raising flour
  • 1 tsp of baking powder
  • 1 tsp of vanilla bean paste
  • Pinch of salt
  • 2 tbsp of strawberry jam
  • 100g of the berries from the 400g listed below, chop the strawberries, leave the others whole

For the topping:

  • 80g icing sugar
  • 300ml double or whipping cream
  • 1 tsp of vanilla bean paste
  • 1 large meringue crumbled, or 4-6 mini meringue kisses
  • 400g mixed berries, raspberries, strawberries, blackberries, cherries


Recipe courtesy of Miranda Gore Browne.

Miranda is a food writer, home-baking expert, director of The Kitchen School and passionate foodie. She was also a finalist on the first series of The Great British Bake Off. Miranda has written two books, Biscuit and Bake Me a Cake as Fast as You Can, both published by Ebury Press.


Put all the cake ingredients – the unsalted butter, caster sugar, eggs, flour, baking powder, vanilla bean paste and salt - into one bowl and mix well until smooth and creamy.

Scrape the mixture into a 9-inch lined, square baking tin and gently smooth the top.

Add the 100g of berries and spread evenly over the top.

Bake in a preheated oven (180 degrees) for 35-40 minutes. Remove from the oven and leave to cool in the tin.

For the topping:

Whip the cream with the icing sugar and vanilla until creamy and smooth; take care not to over whip or make it too thick.

Once the cake has cooled, spread the topping on top and then prettily pile on the berries.

Crumble over the meringue and then drizzle on the jam.

Leave in the tin if you are taking to friends or outdoors, otherwise carefully lift out of the tin using the baking paper.

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