Strawberry cream tea cake Recipe

Strawberry cream tea cake

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

Instructions

  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
Prep. Time: 30 minutes
Cook Time: 20 minutes
Serves: 8 people
Difficulty: Medium
Cuisine: Bakery
Main Ing.: Flour
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