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.