Mary Berry’s Lucy’s Strawberry Slices is made with butter, eggs, caster sugar, self-raising flour, baking powder, milk, vanilla extract, strawberry jam, fresh strawberries, double cream, and crème fraîche. This delicious Lucy’s Strawberry Slices recipe creates a delightful dessert that takes about 65 minutes to prepare and can serve up to 9 people.
This lucy’s strawberry slices Recipe Is From Absolutes Favourites Cookbook by Mary Berry
Mary Berry Lucy’s Strawberry Slices Ingredients
For the Cake:
- 225g (8oz) butter, softened (or baking spread)
- 4 eggs
- 225g (8oz) caster sugar
- 300g (11oz) self-raising flour
- 2 level tsp baking powder
- 4 tbsp milk
- 1 tsp vanilla extract
For the Filling:
- 2 tbsp strawberry jam
- 1 tsp lemon juice
- 300g (11oz) small fresh strawberries, hulled and halved
- 300ml (10fl oz) double cream, whipped
- 200ml (7fl oz) full-fat crème fraîche
- Icing sugar, for dusting
How To Make Mary Berry Lucy’s Strawberry Slices
- Preheat the oven and prepare the tin: Preheat your oven to 180°C/160°C fan/Gas 4 (350°F). Grease a 30 × 23cm (12 × 9in) traybake tin with butter or baking spread and line it with greased baking paper.
- Make the cake batter: In a large bowl, combine butter, eggs, caster sugar (or granulated sugar), self-raising flour (or self-rising flour), baking powder, milk, and vanilla extract. Beat everything together for about 2 minutes until smooth. Pour the mixture into the prepared tin and level the top.
- Bake the cake: Bake in the oven for 35 minutes, or until the cake pulls away from the sides and springs back when pressed in the center. Let it cool completely in the tin.
- Prepare the cake slices: Once the cake is cooled, remove it from the tin and trim the edges. Cut the cake into three long strips, then cut each strip into 9 oblong slices (7 × 3cm or 2¾ × 1½in). Slice each piece in half horizontally like a sandwich.
- Make the filling: In a small bowl, mix the strawberry jam with lemon juice. Toss the strawberry halves in the mixture to glaze them. In another bowl, mix the whipped double cream with crème fraîche.
- Assemble the slices: Spread or pipe a thick layer of the cream mixture on the bottom half of each cake slice. Place 2-3 glazed strawberry pieces on top of the cream. Cover with the top half of the cake slice, sandwiching the filling. Dust with icing sugar (powdered sugar) to serve.
Recipe Tips
- Use room temperature ingredients: Make sure the butter, eggs, and cream are at room temperature. This helps everything mix smoothly and gives the cake a better texture.
- Don’t overmix the batter: Beat the cake mixture just until it’s combined. Overmixing can make the cake dense instead of light and fluffy.
- Cool the cake completely before slicing: Let the cake cool fully before you cut it, so it doesn’t crumble or fall apart when assembling the slices.
- Whip the cream until stiff peaks form: Make sure the cream is whipped until stiff peaks form to ensure it holds its shape inside the cake.
- Glaze the strawberries well: Toss the strawberries thoroughly in the jam and lemon juice to coat them evenly for a beautiful glaze and added flavor.
What To Serve With Lucy’s Strawberry Slices?
These creamy and fruity Strawberry Slices pair well with a cup of tea, fresh mint lemonade, or a scoop of vanilla ice cream. They can also be served alongside whipped cream, a fruit salad, or a light custard for a delicious dessert.
How To Store Leftovers Lucy’s Strawberry Slices?
- Refrigerate: First, let the leftovers lucy’s strawberry slices cool to room temperature. Then, place them in an airtight container and store them in the refrigerator. They will stay fresh for up to 2 days.
- Freeze: This recipe is not suitable for freezing because the leftovers lucy’s strawberry slices do not freeze well and can become watery when thawed. It’s best to enjoy them fresh or refrigerate any leftovers.
Mary Berry Lucy’s Strawberry Slices Nutrition Fact
Serving Size: 1 of 8 slices
- Calories: 120
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 140mg
- Total Carbohydrate: 31g
- Dietary Fiber: 3g
- Sugars: 25g
- Protein: 1g
More Mary Berry Recipe:
- Mary Berry Windfall Pie
- Mary Berry Coconut and Jam Cake
- Mary Berry Coconut and Jam Cake
- Mary Berry Butterscotch Cake
- Mary Berry Mini Apple And Almond Cakes
Mary Berry Lucy’s Strawberry Slices
Description
Mary Berry’s Lucy’s Strawberry Slices is made with butter, eggs, caster sugar, self-raising flour, baking powder, milk, vanilla extract, strawberry jam, fresh strawberries, double cream, and crème fraîche. This delicious Lucy’s Strawberry Slices recipe creates a delightful dessert that takes about 65 minutes to prepare and can serve up to 9 people.
Ingredients
For the Cake:
For the Filling:
Instructions
- Preheat the oven and prepare the tin: Preheat your oven to 180°C/160°C fan/Gas 4 (350°F). Grease a 30 × 23cm (12 × 9in) traybake tin with butter or baking spread and line it with greased baking paper.
- Make the cake batter: In a large bowl, combine butter, eggs, caster sugar (or granulated sugar), self-raising flour (or self-rising flour), baking powder, milk, and vanilla extract. Beat everything together for about 2 minutes until smooth. Pour the mixture into the prepared tin and level the top.
- Bake the cake: Bake in the oven for 35 minutes, or until the cake pulls away from the sides and springs back when pressed in the center. Let it cool completely in the tin.
- Prepare the cake slices: Once the cake is cooled, remove it from the tin and trim the edges. Cut the cake into three long strips, then cut each strip into 9 oblong slices (7 × 3cm or 2¾ × 1½in). Slice each piece in half horizontally like a sandwich.
- Make the filling: In a small bowl, mix the strawberry jam with lemon juice. Toss the strawberry halves in the mixture to glaze them. In another bowl, mix the whipped double cream with crème fraîche.
- Assemble the slices: Spread or pipe a thick layer of the cream mixture on the bottom half of each cake slice. Place 2-3 glazed strawberry pieces on top of the cream. Cover with the top half of the cake slice, sandwiching the filling. Dust with icing sugar (powdered sugar) to serve.
Notes
- Use room temperature ingredients: Make sure the butter, eggs, and cream are at room temperature. This helps everything mix smoothly and gives the cake a better texture.
- Don’t overmix the batter: Beat the cake mixture just until it’s combined. Overmixing can make the cake dense instead of light and fluffy.
- Cool the cake completely before slicing: Let the cake cool fully before you cut it, so it doesn’t crumble or fall apart when assembling the slices.
- Whip the cream until stiff peaks form: Make sure the cream is whipped until stiff peaks form to ensure it holds its shape inside the cake.
- Glaze the strawberries well: Toss the strawberries thoroughly in the jam and lemon juice to coat them evenly for a beautiful glaze and added flavor.
Mary Berry Lucy’s Strawberry Slices