Say hello to my gluten free eton mess traybake recipe! It's perfect for those summer days, especially after you've been strawberry picking!!
Preheat your oven to 160C fan. Prepare a rectangular baking tin - mine is approx 32cm x 21.5cm. I grease the tin and then use baking paper - the baking paper should go over the edges so you can lift out the cake once it's cooled.
In a large mixing bowl, cream together your caster sugar and your dairy free spread (or butter). Cream until lighter and fluffy. I use an electric hand whisk.
Gradually add your eggs and vanilla extract and whisk until combined.
Fold in the gluten free self raising flour and xanthan gum to the mixture (this is a big mixture so make sure you carefully fold all the flour in properly)
Spoon/pour your mixture evenly into the baking tin.
Slice up some fresh strawberries and place them on top of the cake mixture. No need to push them in, you don't want them to sink!
Place in the oven for about 55-60 minutes until fully cooked and golden.
Leave to cool in the tin and then lift out, using the baking paper and place on a cooling rack.
Whilst the cake is cooling you can make your topping. In a bowl place your double cream and icing sugar into a bowl and whisk until it becomes lovely and thick. (If you are using a dairy alternative do the same, or if you would prefer you could make a dairy free buttercream)
Spread your double cream onto the cake and then cover with sliced strawberries and crushed up pieces of your meringue nests.
Cut into squares and enjoy!