It’s the start of summer which means the start of strawberry season. Strawberries and clotted cream, what better combo is there for a summer treat? So if you’d like to bake these strawberry cakes with clotted cream, continue reading for the recipe.
This recipe was baked in June 2020.
Makes: 12 cakes
Ingredients
For the cakes:
100g salted butter
100g caster sugar
100g self-raising flour (plus extra)
2 free-range eggs
Semi-skimmed milk
Strawberries
For the topping:
Strawberries and clotted cream
Method
Preheat the oven to 180℃.
Mix the butter and sugar together then break and add both eggs to the mixture. Use an electric whisk to beat the mixture together.
At this point I got distracted by the strawberries and ended up leaving it to stand for several minutes – when I went back to it the mixture had actually started separating! After a quick bit of stirring it by hand with a spoon, I managed to save it.
Add the flour and stir it in.
Now you’ll need to liquidise your strawberries before you can add them to the mixture, remember to leave a few spare to decorate with later! I’d say use roughly a handful of strawberries for the mixture.
Once I’d liquidised the strawberries I used a tea strainer to separate the pips from the juice (or as I call it, the fruit sieve). After stirring the liquidised strawberries into the mixture, add a little extra flour so the mixture regains the right consistency.
Add a drop semi-skimmed milk, stir that in then divide the mixture out into cake cases on a baking tray.
Bake the strawberry cakes for around 15 minutes. Like always, I checked them with a skewer when they were out of the oven to make sure they were thoroughly cooked.
Once the cakes have cooled, decorate each one you’re about to serve with a dollop of clotted cream and a piece of strawberry. I just decorated these three because they were the ones we were going to eat straightaway.
I know I’m saying it myself, but I think this was one of my best bakes to date! Do you enjoy baking with strawberries in the summer?
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