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Strawberry Cream Tea Cake is our Recipe of the Week!

Try out BBC Good Food's very British Strawberry Cream Tea Cake whilst the summer is still here!

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.

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