Strawberry cream tea cake

30-60 minutes 6 servings 800 kcal or less afternoon tea clotted cream cream tea jam sandwich scone scones strawberries strawberry strawberry cake summer summer cakes victoria sponge

N/A

Cuts into 6 pieces

Source

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

Method

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