STRAWBERRY CREAM TEA CAKE

Strawberry cream tea cake image

This super-sized scone is perfect to feed a crowd for afternoon tea

Provided by Good Food team

Categories Afternoon tea, Dessert, Treat

Time 50m

Yield Cuts into 6 pieces

Number Of Ingredients 12

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

Steps:

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

Nutrition Facts : Calories 609 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.15 milligram of sodium