Wimbledon cake is the easy traybake that's better than Victoria sponge
Clotted cream sponge topped with clotted cream icing and strawberries drenched in Champagne syrup? This deceptively easy traybake is bringing big Centre Court energy this summer
Of all the things synonymous with the All England Championship – from McEnroe's tantrums to Fed's monogrammed everything – strawbs and cream have to be up there as the most famous. That, and a chilled glass of fizz on Henman Hill (or Murray Mount, or whatever it's called nowadays...) We've combined all of these Wimbledon big hitters together in one fantastic traybake, perfect for any summer celebration. Despite being made almost entirely from clotted cream, the sponge is as light as a feather and is topped with a decadent but airy buttercream and piles of syrupy strawberries drenched in Champagne syrup. It's the quintessential taste of summer. 40 love to us....
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Yields:
24 serving(s)
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Ingredients
450 g clotted cream
400 g caster sugar
6 medium eggs
150 ml whole milk
2 tsp. vanilla bean paste
Zest of 1 lemon
500 g self-raising flour
2 tsp. baking powder
FOR THE TOPPING
750 g strawberries
300 ml Champagne, or any sparkling wine
150 g caster sugar
275 g full fat cream cheese
227 g clotted cream
1 tsp. vanilla bean paste
200 g icing sugar
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a deep 30cm x 22m brownie pan.
Step 2For the cake, beat the clotted cream and sugar together in a large bowl until pale and fluffy. In a separate jug, whisk together the eggs, milk, vanilla and lemon zest. Gradually beat the egg mixture into the clotted cream bowl. Add the flour and baking powder and fold in using a large metal spoon. Pour the batter into the prepared tin and smooth to level. Bake for 55min, or until golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool completely in the tin.
Step 3 Make the strawberry syrup; roughly chop 150g of the strawberries and put in a pan with the Champagne and the caster sugar. Heat gently until the sugar has dissolved and then bring to a simmer. Simmer for 8-10min, until thick and syrupy and a rich red colour. Set aside to cool. When cool, pass through a sieve to remove the cooked strawberries.
Step 4For the icing, put the cream cheese, clotted cream and vanilla in a bowl and whisk until combined. Sift in the icing sugar and whisk again until smooth and creamy.
Step 5Halve or quarter (depending on how big they are) the remaining strawberries and place in a bowl. Spoon over some of the syrup and toss to coat.
Step 6Remove the cake from the tin and place on a serving board. Swirl the clotted cream icing all over the top, then top with the syrupy strawberries. Drizzle with a bit more syrup to finish. Serve the extra syrup on the side for drizzling when cut.
GH TIP
If you want a smaller cake, simple halve the recipe and cook in a 900g loaf tin.
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Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
