Strawberry cream tea cake

Strawberry cream tea cake

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(20 ratings)

Prep: 30 mins Cook: 20 mins Plus cooling

More effort

Cuts into 6 pieces
This super-sized scone is perfect to feed a crowd for afternoon tea

Nutrition and extra info

Nutrition: per serving

  • kcal609
  • fat41g
  • saturates25g
  • carbs58g
  • sugars27g
  • fibre2g
  • protein6g
  • salt1.15g
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    For the scone

    • 175g butter, frozen



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 250g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 50g golden caster sugar, plus extra for sprinkling
    • 150ml cold full-fat milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • tiny squeeze lemon juice
    • beaten egg, for glazing



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the topping and filling

    • 350g strawberries, hulled and sliced



      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    • 50g golden caster sugar, plus a little sugar for sprinkling
    • 1 tbsp posh strawberry jam (we like Tiptree Little Scarlet Strawberry Conserve)
    • 140g clotted cream
    • small drop vanilla extract


    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.

    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.

    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

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    Comments (23)

    Cat71's picture

    I have made this now 3 times and it has gone down really well. Yes, the scone is quite dry and bland but that is what makes it perfect for the sweetness and juiciness of the topping.
    Grating butter was new to me but I did it the day before and kept it in the freezer so that it was all ready for when I made the base, and I have to say it made the mixing part extremely quick, easy and clean.

    avshep's picture

    Yummy. Went down a treat with family and friends. Clotted cream Delicious.

    sarank's picture

    I was wondering if we can top it ahead (4-5 hours before serving)

    christi-anna's picture

    The scone was just too dry, needed more butter. In fact grating the butter from frozen was stupid, just cutting into cubes and doing the rubbing method from the fridge would have been better. Overall I was kinda dissapointed. Topping was the best bit.

    reddeb1's picture

    Made this (well 2 of them to be exact...there can never be enough cake!) for my sisters 40th. She loved it, we all did. I was slightly dubious about adding sugar to clotted cream (why mess with perfection?) but it definitely needs the added sweetness, as the scone base is not very sweet. I did leave out the vanilla though. Will make again!!!

    reddeb1's picture

    8 inch tin Moira :) Making it today...

    chaplainm's picture

    I am living in the USA. This calls for a 20cm tin. Would some put that into inches? I tried and I came up with 2" I know that is way too small. The photo looks like a 7'' or 8''

    leandas2007's picture

    Made this for one of the pudding options for Mothers Day, it went down well although the clotted cream did not like being whipped.Not sure if I did something wrong with it but next time will whip some double cream for it. I havn't made scone's before but this turned out well, I did grate the butter and the result was very good :o)

    heather2908's picture

    This is a regular in our house, and have also made it as a dessert when we've had a dinner party in the summer. It's gone down really well and is so easy to make. Just perfect!

    bfcpaul's picture

    Made this for Sunday Afternoon tea at the weekend. The family loved it!

    tinydancer's picture

    I don' know where i went wrong with this one, but my base was soggy and heavy in the middle, despite extending cooking time. That said, the outside edges were tasty! I also thought the clotted cream a bit too sweet (I didn't add the vanilla).

    I think its worth perfecting though, looks very impressive, and its so rich that a little goes a long way so its perfect for big lunches.

    chocolatediamonds123's picture

    Me and my dad are having a cake making compotition and I saw this and this is definatly the one I am going to make. I will again comment and say how it got on. My mum and brother are going to judge!! Thankyou for this recipe and as I said before I will tell everyone how I got on!!

    tammyinsull's picture

    Made this last weekend. Husband saw the photo in the magazine and 'requested' it for the weekend bake!
    Nice cake and looked good when it's done. I have to say it really is a cake for a party/family of 4/6 people. The two of us finished it in 3 days but the cake only tasted good when it's just made!

    janice64's picture

    This is a fantastic recipe, made it last saturday and it went down a treat. I did not have any strawberry jam so I coated the strawberries in a strawberry smuckers syrup !! yummy will be making it again soon.

    vfirth's picture

    Couldn't possibly ruin clotted cream with vanilla essence, but otherwise I loved this recipe. I did add sultanas to the scone mixture which was a success.

    ghensler's picture

    this was heaven on a plate totaly indulgence totally delicious!!!!

    Frantic Flapjack's picture

    This was very easy to make but a little disappointing. It looked good but the sponge was quite dense and tasteless. Also, I don't think it was worth splashing out on the expensive jam for just a tablespoon. I made it for a friend's barbecue party but the lemon meringue that another friend brought was much nicer.

    paradisehouse's picture

    Yes, easy to make apart from grating a block of frozen butter! I'll be tempted to try mixing cold butter & flour in Magimix next time.
    I used clotted cream (8 oz or thereabouts tub) just as it was, it certainly didn't need sugar and vanilla in it. Didn't beat it, just spooned it onto cake - it did "run" a bit but looked lovely with the strawbs piled on top. Serves more than 6, I'd say 8-10 slices as its pretty rich. Lovely and looks impressive.

    lizziejsmith's picture

    This was incredibly easy to make, and went down a storm. So much mopre impressive than normal scones.


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