Strawberry Cream Tea Cake
This delightful strawberry and cream scone cake is a delightful treat for any occasion. Buttery and flaky with a tender crumb, the scone base pairs perfectly with the luscious whipped clotted cream and juicy strawberries. Each bite is a harmonious blend of sweet and tangy flavors, making this cake a true crowd-pleaser for both casual gatherings and special events.
— Constant Cookbook
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
- 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
Cook Time
20M
Prep Time
PT30M
Yield
CUTS INTO 6 PIECES
Nutrition
- Calories: 609 calories
- Fat Content: 41 grams fat
- Saturated Fat Content: 25 grams saturated fat
- Carbohydrate Content: 58 grams carbohydrates
- Sugar Content: 27 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 1.15 milligram of sodium
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