BBC Good Food Cheese Club
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Strawberry cream tea cake
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- More effort
- Cuts into 6 pieces
Ingredients
For the scone
- 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
For the topping and filling
- 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
Method
- STEP 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.
- STEP 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.
- STEP 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