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Strawberry cream tea cake

By Good Food

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

Prep:30 mins
Cook:20 mins
Plus cooling

Serves 6
More effort

Nutrition per serving

kcal 609
fat 41g
saturates 25g
carbs 58g
sugars 27g
fibre 2g
protein 6g
salt 1.15g

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

Tip

Strawberries
If you can, put them in the sunshine and let them go a bit soft – this will really enhance the flavour. Look out for different varieties; try a Pegasus or a Cambridge Favourite or, if you can, a Marie De Bois, which is similar to a wild strawberry.

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