Strawberry cream tea cake

Strawberry cream tea cake

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(22 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


    For the scone

    • 175g butter, frozen



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 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…

    • 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, questions and tips

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    6th Dec, 2017
    Can you freeze it ? Without the cream and strawberries obviously
    9th Sep, 2014
    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.
    14th Apr, 2013
    Yummy. Went down a treat with family and friends. Clotted cream Delicious.
    3rd Jan, 2013
    I was wondering if we can top it ahead (4-5 hours before serving)
    10th Jun, 2012
    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.
    2nd Sep, 2011
    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!!!
    27th Aug, 2011
    8 inch tin Moira :) Making it today...
    raeliz64's picture
    3rd Jun, 2011
    20cm is 7.8"
    3rd Jun, 2011
    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'' Moira
    4th Apr, 2011
    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)


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