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Strawberries and cream teacakes
Strawberries and cream teacakes
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Soft strawberries and cream teacakes - a simple and delightful tea-time indulgence.
Ingredients:
  • 65g butter, softened
  • 107.50 gm caster sugar
  • 1 egg
  • 8.80 gm vanilla extract
  • 150.00 gm self-raising flour, sifted
  • 84.98 gm milk
  • 108.90 gm strawberry jam
  • 252.50 gm thickened cream, whipped
  • Sliced strawberries, to serve
  • Icing sugar mixture, to dust
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Line 10 muffin pan holes with paper cases, using a 1/3 cup-capacity pan.
  • With an electric mixer, blend butter, sugar, egg, and vanilla for 2 minutes until well mixed. Add half of the flour and half of the milk, mix, then repeat with the remaining flour and milk. Spoon the batter into the prepared cases.
  • Bake for 15 to 20 minutes until cakes are golden and firm. Let them rest in the pan for 5 minutes, then transfer to a wire rack to cool.
  • With a small knife, carve out a 1cm-deep circle from the top of each cake. Fill with jam. Replace cake circles on top. Garnish with cream and strawberries. Enjoy!

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