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Classic Tea Cake with Strawberries & Cream

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Classic Tea Cake

There are few things more British than Strawberries and Cream, These flavours pair well with our classic tea cake recipe featuring Norohy Vanilla and Agrimontana Strawberry Jam.
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Course Dessert
Cuisine British

Ingredients
  

  • 125g French cultured butter
  • 1 Norohy Vanilla Pod pod split, seeds scraped
  • 1&1/4 cups white sugar
  • 4 eggs
  • 1/3 cup cup milk
  • 1&1/2 cups self-raising flour
  • 1/3 cup cornflour

To Serve

  • 2 tbsp Agrimontana Strawberry Jam
  • 200ml thickened cream
  • 2 tbsp icing sugar plus extra icing sugar to dust cakes
  • fresh strawberries to garnish

Instructions
 

  • Preheat oven to 180C.
  • Line two 20cm cake tins with baking paper and set aside.
  • In a large mixing bowl combine butter, vanilla and sugar. 
  • Cream ingredients together until light and fluffy. Add eggs and milk, stir to combine.
  • Add flour and cornflour to bowl and mix until mixture is smooth.
  • Divide mixture between the prepared pans. 
  • Bake for about 25-30 minutes until cakes are golden brown and cooked through.
  • Allow cakes to rest before removing them from the cake tins. 
  • Place on a wire rack to cool and remove paper.

To Serve

  • Whisk cream and icing sugar together to the firm peak stage.
  • Sandwich cakes with strawberry jam and cream, reserve some of the cream to spoon on top and garnish with strawberries and icing sugar.
Keyword Cream, strawberries, tea cake

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