Strawberry cream tea cake
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- More effort
- Cuts into 6 pieces
Skip to ingredients
Showing items 1 to 3 of 6
For the scone
- 175g butterfrozen
- 250g self-raising flour
- 1 tsp baking powder
- 50g golden caster sugarplus extra for sprinkling
- 150ml cold full-fat milk
- small squeeze of lemon juice
- beaten eggfor glazing
For the topping and filling
- 350g strawberrieshulled and sliced
- 50g golden caster sugarplus a little sugar for sprinkling
- 1 tbsp strawberry jam
- 140g clotted cream
- small drop of vanilla extract
Nutrition: per serving
- kcal609
- fat41g
- saturates25g
- carbs58g
- sugars27g
- fibre2g
- protein6g
- salt1.15glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. On the coarse side of a box grater, grate the butter into a bowl, then place back in the freezer for 5 mins. With a spatula, quickly mix the butter with the flour, baking powder and sugar, add the milk and lemon juice, then bring together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with egg and scatter with a little sugar. Bake for 20 mins until risen and golden, then transfer to a cooling rack.
step 2
While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with the 50g sugar and a drop of vanilla extract.
step 3
To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top. Serve cut into wedges
