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Gooseberry traybake

This juicy seasonal traybake is the perfect way to use up freshly picked gooseberries. From the tartness to the sweetness, this tasty bake will go down a treat at picnics, parties, or as a delicious afternoon snack with your favourite cuppa.

15 minutes prep. time
40 minutes cooking time
Serves 16–20
Cakes, bakes & desserts

Freshly baked gooseberry traybake with a few slices cut — Tuck into this juicy traybake that's packed full of gooseberries | © National Trust Images/ Rebecca Janaway

For the base

500g self-raising flour
500g light brown sugar
250g butter

For the topping

3 eggs
500g soured cream
250g fresh gooseberries, roughly chopped

Top tip

Using a combination of different coloured gooseberries adds a beautiful finish to this traybake.

Step 1

Preheat your oven to 160°C (140°C fan/gas mark 3) and line a 30cm x 20cm deep-sided baking tray with parchment paper.

Step 2

For the base

Mix the flour and sugar, and rub in the butter until you have a sandy texture. Spread half this mixture in the lined tray and press down gently until you have an even layer.

Step 3

For the topping

Add the soured cream and eggs to the remaining flour mix and stir until just combined and a only few lumps still remain.

Step 4

Pour this mixture over the base layer in the tin and spread evenly. Top with the chopped gooseberries, sprinkling evenly over the surface.

Step 5

Place in the oven and bake for 35–40 minutes, or until golden and set.

Step 6

Once cooked, remove from the oven and let the traybake cool completely before cutting.

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