Strawberry Cream Tea Cake


For the Scone

  • 175g/6oz hard butter from the freezer
  • 260g/10 oz self-raising flour
  • 1 tsp baking powder
  • 50g/2 oz golden caster sugar plus extra for sprinkling
  • 1 egg beaten with approx 15 fl oz milk
  • squeeze lemon juice


For the topping and filling

  • 350g/12oz strawberries hulled and sliced
  • 50g/2oz golden caster sugar
  • good tbsp strawberry jam
  • 300m/½ pt whipped cream



Preheat the oven to 220C/200C fan-oven/Gas mark 7

On a course grater, grate the  butter into a bowl then leave back in the freezer for 5 minutes

With a spatula quickly mix the butter with the flour, baking powder and sugar add nearly all  the egg mix and bring together until you have a butter speckled dough.

Knead the dough lightly and roll out on a floured surface.

Place in a 20cm/8inch sandwich tin glaze with remaining egg mix and sprinkle with a little sugar. Place in the oven and cook for approx 20 mins or until risen and golden, then transfer to a cooling rack.

While the scone mixture is cooling toss the strawberries in a bowl with a sprinkle of sugar and jam, then set aside.

Place the whipped cream in a bowl and add the sugar a few drops vanilla extracts.

To Assemble, place the scone base on a serving plate, spread with cream and pile the strawberries on top. Serve cut into wedges.