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Strawberry Cream Tea Cake

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Ingredients
For the scone
  Butter 6 Ounce, frozen (175 Gram)
  Self raising flour 9 Ounce (250 Gram)
  Baking powder 1 Teaspoon
  Full fat milk 1⁄4 Pint, cold (150 Milliliter)
  Lemon juice 1 Teaspoon, squeeze
  Egg 1 , beaten (For Glazing)
For the topping and filling
  Strawberries 12 Ounce, hulled and sliced (350 Gram)
  Golden caster sugar 2 Ounce (50 Gram, Plus A Little Sugar For Sprinkling)
  Golden caster sugar 1 Tablespoon (For Sprinkling)
  Strawberry jam 1 Tablespoon (Posh)
  Clotted cream 5 Ounce (140 Gram)
  Vanilla extract 2 Drop
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Strawberry
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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