Strawberry cream tea cake

Strawberry cream tea cake

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(20 ratings)


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Cooking time

Prep: 30 mins Cook: 20 mins Plus cooling

Skill level

Moderately easy


Cuts into 6 pieces

This super-sized scone is perfect to feed a crowd for afternoon tea

Nutrition and extra info

Nutrition info

Nutrition per serving



For the scone

  • 175g butter, frozen
  • 250g self-raising flour
  • 1 tsp baking powder
  • 50g golden caster sugar, plus extra for sprinkling
  • 150ml cold full-fat milk
  • tiny squeeze lemon juice
  • beaten egg, for glazing

For the topping and filling

  • 350g strawberries, hulled and sliced
  • 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

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  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

Recipe from Good Food magazine, June 2009

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Show comments
juliedoherty's picture
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Made this twice. Both times very nice however I am having to use much more flour than the recommended measurement. With 250 grams, and 150 ml milk, I could not form a dough as it was simply too wet. Also not quite sure if it is worth grating the butter. Cutting the butter into small cubes and rubbing it with your fingertips into the flour works too. As for the strawberry topping, avoid slicing them too thin as they break up in the jam/sugar syrup. In my second attempt, I halved my strawberries and found they hold their shape much better and was easier to pile onto the cake.

jadewinter's picture
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This cake was sooo nice very indulgent, and really easy to make, have made it twice already, will definately become a regular in my family.

jane_good_food's picture
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lovely cake, made it for my grans birthday. Used whipped double cream instead to make it a bit lighter for her.