Strawberry cream tea cake

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


  • 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


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.


  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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