Strawberry Eton Mess Cake




Strawberries, cream, meringue… all go into this cakey take on a summery classic.

Made with the Lakeland Brownie Traybake Tin.


For the cake

  • 200g butter, at room temperature, plus a little extra for greasing
  • 200g caster sugar
  • 5 large eggs
  • 1/2 tsp vanilla extract
  • 100g ground almonds
  • 225g self-raising flour
  • Pinch of salt
  • 3 tbsp double cream
  • 250g strawberries, chopped
  • 3 meringue shells (approx. 30g), lightly crushed

To decorate

  • 150ml double cream
  • 3 meringue shells (approx. 30g), lightly crushed
  • 200g strawberries, sliced
  • Mint leaves


  1. Grease our Brownie Tin lightly with a little butter and line with baking parchment, leaving enough on the long sides to help remove the cake once baked. Preheat the oven to 180°C/fan 160°C/Gas 4.
  2. In a large bowl, beat the butter and sugar together with a handheld electric mixer or wooden spoon until light and fluffy. Beat the eggs and vanilla extract together, then gradually add to the creamed mixture, beating well between each addition. Stir in the ground almonds.
  3. Sift in the flour and salt and fold in gently using a large metal spoon. Gently stir in the cream and strawberries and fold through the crushed meringues. Tip into the prepared tin and spread evenly over the base.
  4. Bake for 35-40 minutes until risen, golden and firm to the touch. Cool in the tin and then lift out with the help of the parchment. Once fully cooled, cut into slices.
  5. To decorate, whip the cream in a chilled bowl until it holds its shape, then either spoon a dollop or pipe a swirl of cream onto each slice. Sprinkle with crushed meringue and finish off with sliced strawberries and mint leaves.