We've had almost three weeks of glorious sunshine now and we're a little scared it's about to disappear… so to make the most of it we thought our Recipe of the Week should be something that is very typical of a British summer - and that's why we chose the Strawberry Cream Tea Cake from BBC Good Food magazine!
To make it you will need: 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
And for the topping and filling: 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
1. 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.
2. 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.
3. 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.
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Posted by Amy Power.