Name: Strawberry cream tea cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Cuts into 6 pieces
Cuisine: British
Ingredients: 175g butter frozen; 250g self-raising flour; 1 tsp baking powder; 50g golden caster sugar plus extra for sprinkling; 150ml cold full-fat milk; small squeeze of lemon juice; beaten egg for glazing; 350g strawberries hulled and sliced; 50g golden caster sugar plus a little sugar for sprinkling; 1 tbsp strawberry jam; 140g clotted cream; small drop of vanilla extract

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Strawberry cream tea cake

Strawberry cream tea cake

Good Food team

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Cuts into 6 pieces

More effort

Prep: 30 mins

Cook: 20 mins

Plus cooling

A star rating of 4.3 out of 5.25 ratingsRate

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

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Lemon meringue ice cream cake

A star rating of 4.4 out of 5.55 ratings

Ingredients

Nutrition

Units:

MetricUS

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
small squeeze of 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 strawberry jam
140g clotted cream
small drop of vanilla extract

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Nutrition: per serving

kcal609
fat41g
saturates25g
carbs58g
sugars27g
fibre2g
protein6g
salt1.15g

low

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.

Recipe from Good Food magazine, June 2009

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A star rating of 4.3 out of 5.25 ratings

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