Mary Berry Lucy’s Strawberry Slices

The first time I made Lucy’s Strawberry Slices, I completely underestimated how messy things could get. The sponge looked innocent enough—fluffy and golden—but once I started slicing and filling? Chaos. Cream squishing out the sides, strawberries refusing to sit still… and me, covered in jam like I’d been in a toddler food fight.

But once I figured out the rhythm—cool cake, firm cream, glazed fruit—it became one of my favourite summer bakes. There’s something nostalgic and picnic-perfect about it, like a Victoria sponge that got dressed up for a garden party.

If your strawberry slices tend to collapse or ooze all over the place, don’t worry—I’ve been there. Let me show you how I fixed that.

Why This One Works So Well

Most strawberry-filled cakes collapse under their own ambition—but not this one. Here’s why:

• Traybake sponge = structure. Baking the sponge flat and slicing it gives you more control. No domes, no uneven layers.
• Crème fraîche + whipped cream = dreamy but firm filling. It’s not too sweet, and it holds its shape—if you whip the cream properly (ask me how I know).
• Glazed strawberries = juicy but not soggy. Tossing them in jam and lemon keeps them shiny and adds flavour without making the sponge soggy.

I didn’t expect this to be so forgiving after my first flop. But once you get the chill time and layering right, it’s shockingly easy.

INGREDIENTS + WHY THEY MATTER

• Butter (225g) – Gives richness and helps the sponge stay soft after chilling. I’ve used Stork too, but real butter wins.
• Caster Sugar (225g) – Finer than granulated, so it blends fast and keeps the texture light.
• Self-Raising Flour (300g) – The combo of flour + baking powder gives a consistent rise.
• Baking Powder (2 tsp) – Don’t skip it, even with self-raising flour. The extra lift matters.
• Vanilla Extract (1 tsp) – Brings warmth to the sponge. Don’t use essence—it tastes fake.
• Strawberry Jam (2 tbsp) – Helps glaze the strawberries. Chunky jam works best—I once tried a smooth one and it just ran everywhere.
• Double Cream (300ml) – Needs to be properly whipped to hold up.
• Crème Fraîche (200ml) – Adds slight tang and stops the filling from being too rich.

Making It Yours (Without Ruining It)

• Egg-free? Haven’t tested, but I’d try a flax egg only if you’re okay with a denser sponge.
• Gluten-free? Use a GF self-raising blend + ½ tsp xanthan gum. It works—but the texture is slightly crumblier.
• Fruit swaps? Raspberries or halved cherries also work—just dry them well.
• Jam options? Raspberry jam with strawberries? Surprisingly fab. Apricot? Not great—it made things too sweet and weirdly sticky.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cream oozed out	Under-whipped cream	Beat until stiff peaks—not soft peaks
Sponge tore when slicing	Cut too soon, cake still warm	Cool completely, even chill a bit first
Soggy bottom (yep)	Too much jam on strawberries	Just a light toss—don’t drown them

How to Make Mary Berry’s Lucy’s Strawberry Slices

1. Prep the tin.
   Grease a 30x23cm traybake tin, line it, and preheat your oven to 180°C (160°C fan).
2. Make the batter.
   Beat butter, sugar, eggs, flour, baking powder, milk, and vanilla for 2 minutes until smooth. Pour into tin and level out.
3. Bake.
   Bake for about 35 mins. It should spring back and pull from the edges. Cool completely in the tin—don’t rush it.
4. Slice and prep.
   Once cool, remove and trim edges. Cut into 3 long strips, then into 9 oblong slices. Slice each piece horizontally.
5. Glaze the fruit.
   Mix jam and lemon juice. Toss in the strawberries gently.
6. Make the filling.
   Whip the double cream to stiff peaks, then fold in crème fraîche.
7. Assemble.
   Pipe or spread cream mixture onto the bottom half of each slice. Add a few glazed strawberries. Pop on the top half and dust with icing sugar.

Tips From My Kitchen

• I chill the cake for 10–15 mins before slicing—it firms up and cuts cleaner.
• If the strawberries are too big, slice them again lengthwise. Helps them sit better.
• I use a serrated knife to slice the sponge—less tearing.
• My old metal traybake tin browns the edges faster, so I tent with foil at 25 mins if needed.

Storage + Serving

• Fridge: Store in an airtight container for up to 2 days. They do soften a little overnight.
• Freezer: Not recommended—the cream filling breaks and the strawberries go mushy.
• Serve with: A strong cup of tea, elderflower cordial, or even a splash of cold prosecco.

FAQs – Real Answers You’ll Want

Q: Can I make these in advance?
A: Yes—but only assemble them on the day. You can bake and slice the sponge 1 day ahead and store it airtight.

Q: What can I use instead of crème fraîche?
A: Greek yogurt can work—but it’s tangier and less rich. Full-fat only.

Q: How do I stop the strawberries sliding out?
A: Use less jam when glazing, and make sure the cream is whipped properly. I also press down the top layer very gently.

Q: Can I use frozen strawberries?
A: I tried. Don’t. They go watery and grey. Not worth it.

Q: How do I get clean layers?
A: Chill the sponge briefly, use a piping bag for the cream, and don’t overfill.

Try More Recipes:

• Mary Berry Raspberry and Coconut Cake
• Mary Berry Blackberry and Apple Crumble
• Mary Berry Pineapple Upside-down Cake
• Mary Berry Honeycomb Rocky Road