A delightful summer dessert blending fresh strawberries and light, buttery cakes.
Author:Caroline Tasty
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
250 g all-purpose flour
50 g unsalted butter
30 g sugar
0.5 tsp vanilla seeds
Pinch of salt
150 ml milk
1 egg
Squeeze of lemon juice
250 g clotted cream
50 g icing sugar
1 tsp strawberry jam
Finely chopped strawberries to taste
Instructions
Preheat your oven to 220°C (fan 200°C) or gas mark 7.
Lightly dust a baking tray with flour.
In a large bowl, mix together flour, butter, sugar, vanilla seeds, and salt until crumbly.
Beat together milk, egg, and lemon juice, then combine with the dry ingredients to form a thick dough.
Turn dough onto a floured surface and shape into a 2 cm thick disc; cut out 8 rounds.
Glaze the tops with a beaten egg and place on the baking tray.
Bake for 10-15 minutes or until golden brown; allow cooling on a wire rack.
For the cream, mix clotted cream, remaining vanilla seeds, and icing sugar. Spoon on cooled cakes and top with strawberry jam and chopped strawberries.
Notes
Use cold ingredients for a better texture and avoid overmixing to prevent dense cakes.