Replacing the usual butter in a sponge with clotted cream gives this loaf cake a lovely delicate crumb. Serve as part of an afternoon tea spread, or as a summer birthday cake alternative. If you don't like strawberries, you could decorate this cake with raspberries instead.Â
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Yields:
10 serving(s)
Prep Time:
40 mins
Cook Time:
55 mins
Total Time:
1 hr 35 mins
Cal/Serv:
554
Ingredients
For the cake
Vegetable oil, to greaseÂ
250 g clotted cream
200 g caster sugar
3 medium eggsÂ
75 ml milk
1 Tbsp. vanilla bean paste
Finely grated zest 1 lemon
275 g self-raising flour
1/2 Tbsp. baking powder
For the icing and topping
300 g clotted cream
2 Tbsp. icing sugar, sifted
1 tsp. vanilla bean paste
250 g strawberries, hulled
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 900g loaf tin with baking parchment.
Step 2For the cake, in a large bowl, using a handheld electric whisk, beat the clotted cream and sugar until pale and fluffy (donât worry if the mixture looks a little curdled). In jug whisk the eggs, milk, vanilla and lemon zest. Gradually beat the egg mixture into the clotted cream bowl. Add the flour and baking powder and fold in using a large metal spoon.
Step 3Scrape batter into the prepared tin and smooth to level. Bake for 50-55min, or until golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool completely in the tin.Â
Step 4For the icing, using a whisk (not electric, as it's very easy to over-beat), gently whisk the clotted cream, icing sugar and vanilla until smooth and thick. Finely slice 1/3 of the strawberries and halve the rest.
Step 5Slice the cooled cake in 1/2 horizontally. Spread 1/2 the icing on top of the base sponge and lay on the sliced strawberries. Top with the remaining sponge and icing and decorate with the halved strawberries. Serve in slices.
TO STORE: Loosely cover and chill for up to 2 days. Allow to come to room temperature before serving.Â
The GH Kitchen Team are Good Housekeepingâs resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor â Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce â Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, theyâre dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust theyâll work every single timeÂ
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, youâll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
