Strawberry cream tea cake
Strawberry cream tea cake
This super-sized scone is perfect to feed a crowd for afternoon tea
- Plus cooling
- Cuts into 6 pieces
- Moderately easy
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
- tiny squeeze lemon juice
- beaten egg, for glazing
- 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
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.
Method
-
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.
-
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.
-
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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