We had some strawberries that needed using up so I decided to bake some strawberry cakes, I thought strawberries and clotted cream would be a great combo for this time of year, especially since it was very nearly the start of summer when I baked these last week.
100g salted butter
100g castor sugar
100g self-raising flour (plus extra)
2 free-range eggs
For the topping:
Strawberries and clotted cream
Makes: 12 cakes
To start with I mixed the butter and sugar together, then after adding the eggs I used an electric whisk to beat them into the mixture. At this point I got distracted by the strawberries and ended up leaving the mixture 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. I then added the flour.
I decided to use a tea strainer after liquidising the strawberries to separate the pips from the juice (or as I call it, the fruit sieve), after stirring the liquidised strawberries into the mixture I added some extra flour to regain the right consistency of the mixture.
Preheat the oven to 180C.
I added a small amount of milk, stirred that in and put the mixture into cake cases on a baking tray. I baked the 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).
I added a dollop of clotted cream on these three and placed a piece of strawberry on top of each one. I know I’m saying it myself but I think this was one of my best bakes to date! My parents loved them too.