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Strawberry cream tea cake

Strawberry cream tea cake

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A star rating of 4.3 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • More effort
  • Cuts into 6 pieces

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

Nutrition: per serving
HighlightNutrientUnit
kcal609
fat41g
saturates25g
carbs58g
sugars27g
fibre2g
protein6g
low insalt1.15g
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Ingredients

For the scone

For the topping and filling

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

RECIPE TIPS
STRAWBERRIES

If you can, put them in the sunshine and let them go a bit soft – this will really enhance the flavour. Look out for different varieties; try a Pegasus or a Cambridge Favourite or, if you can, a Marie De Bois, which is similar to a wild strawberry.

Goes well with

Recipe from Good Food magazine, June 2009

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Overall rating

A star rating of 4.3 out of 5.23 ratings
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