Strawberry Funfetti Traybake

Strawberry Funfetti Traybake





2 x 20cm square baking trays lined with greaseproof paper



(if short of time, buy a pack of ready rolled sweet shortcrust pastry instead and start at number 7 on the method.)

265g plain flour

95g icing sugar
150g unsalted butter

1tsp vanilla extract

1 medium egg, beaten



150g Strawberry jam



175g icing sugar

1 – 2 tbsp water

2 tbsp sour or normal sugar strands






  1. Place the flour and icing sugar in a bowl. Add the butter and rub mixture with your finger tips to create fine breadcrumbs.
  2. Add the vanilla extract and egg. Stir in well.
  3. Tip the mixture onto a well floured surface and knead until you have a smooth dough.
  4. Wrap the mixture into cling film and chill in your fridge for 30minutes.
  5. Cut the mixture in half, and roll out on a well floured surface 2x 20cm squares.
  6. Place each square onto each baking tray and place back in fridge for another 30minutes.
  7. Preheat oven to 200C/Gas 6.
  8. Bake pastry for 12 – 15minutes, until the pastry is light golden brown and cooked. Leave to cool on a wired rack.
  9. Once cooled, spread jam onto one of the pastry layers and place the other layer on top.
  10. For the topping, mix the icing sugar and half of the water. If the consistency is too thick add a little more water. Make sure the icing is not too runny and not too thick. Too runny add more icing sugar.
  11. Once your happy with the consistency, spread on top of the pastry and sprinkle with the coloured sugar strands. Place in the fridge to allow the icing to set.
  12. Once set, cut into bite size pieces, or larger squares, triangles, or even use a cookie cutter and make them into what ever shape you like! Have fun!!

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