Ah, strawberries and cream. I have been experimenting with capturing these flavours in cake form. I wanted initially to make cookies. But these are more cake-like in texture. Plenty of body, dense, rich and tall. Also creamy and not crumbly like a biscuit. They are a doddle to make, and look super pretty on a dainty afternoon tea plate.
I think I might have to stop buying cream cheese for a while now…
Strawberry and cream cookie cakes
- 250g cream cheese
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 ½ cups plain flour
- 1 tsp baking powder
- ½ cup sliced strawberries (I used frozen)
- Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
- Beat the cream cheese and sugar together in a mixer until light and fluffy.
- Add the vanilla, the egg, the flour and baking powder and beat until it forms a smooth dough. Add more flour if it is sticky.
- Use your hands to shape balls using approx. ¼ cup of dough for each one. Place onto the baking tray and flatten with your palm. Use your finger to create an indent in the middle of each cake.
- Place a slice of strawberry on top of each cake in the indent.
- Cook in the oven for 25 mins. Cool on a wire rack before eating!
Pimm’s – the ultimate springtime tipple. I thought I’d try my hand at a scone recipe adapted to include the flavours of an original Pimm’s cocktail. It works – and even my Nanna approves!
To begin with, make a batch of scones. These I have adapted from the classic lemonade and cream recipe that I have been making ever since my childhood. I thought this was the perfect recipe to use, as Pimm’s is made with lemonade. First key ingredient: tick. This recipe is so easy, and I have jazzed them up with some orange zest. Second ingredient: tick.
Serve the scones with whipped cream that has a dash of Pimm’s mixed through (tick), strawberry jam (tick) and a slice of cucumber (tick). You may think this sounds mad, but I promise you that the freshness of the cucumber works for this sweet delight. Not an everyday treat, but leftover scones can be easily frozen for another day.
- 3 cups plain flour
- 6 tsp baking powder
- 1 cup lemonade
- Zest of one orange
- 600 ml cream
- 2 tsp milk
- 2 tsp Pimm’s
- Strawberry jam, to serve
- Cucumber, sliced, to serve
- Fresh mint leaves, to serve
- Preheat the oven to 200° Celsius. Grease a baking tray with spray oil.
- Combine the flour, baking powder, lemonade, orange zest and 300ml of the cream in a mixing bowl using a metal knife. Mix as little as possible and remove onto the work surface as soon as it comes together.
- Lightly knead the dough with a little extra flour until the outside of the ball is not sticky. Pat down to make flat (about 3 cm tall).
- Dust a scone cutter in flour (so that the dough does not stick) and cut the scones. Place close to each other on the prepared tray. Continue to pull together the scraps of the dough and cut more scones until all of the dough is used.
- Brush the tops of the scones with milk.
- Bake in the oven for 15 minutes until golden on top.
- Whilst the scones are cooking, whip the remainder of the cream until soft peaks form and stir through the Pimm’s.
- As soon as the scones are removed from the oven, take off the baking tray and wrap the scones in a teatowel.
- To serve, cut the scone in half, spread with strawberry jam, top with a teaspoon of cream, and a slice of cucumber and a sprig of mint.