I’ve tried making scones using fresh strawberries before but ended up with squashed strawberries and a pinkish coloured dough so haven’t gone back to revisit that recipe until now …. I got a punnet of really sweet and delicious Irish strawberries and really wanted to make strawberry scones so off I set to do a little research.
As with a lot of my baking, I also wanted to make a Gluten Free version too so I’ve included both below so everyone can enjoy these amazing scones.
They veer slightly away from ingredients a lot of us would traditionally use for making scones but the result was a really rich and creamy scone with chunks of strawberries throughout so I’m putting this recipe down as a success!
I spotted this lovely, traditional style loaf cake on the front of the Easy Food magazine and it immediately caught my attention. Topped with fresh cream and delicious strawberries, it’s perfect for a summer tea.
I took a quick peek inside to see how they made the cake and was delighted to see they used layers of fresh strawberries in between the batter mix which gives such a lovely red and cream marble effect when you cut slices. It’s a dense enough sponge cake so it will take an hour in the oven to bake.
I wasn’t sure about making these as strawberries can misbehave when baking and become mushy and unpleasant to eat but this recipe proved to be the exception and got thumbs up from everyone, even non gluten free tasters. It simply is a delicious recipe and the pretty pink frosting really finishes them beautifully. I like them without the frosting and they would be perfect for breakfast or a mid morning treat this way.
Decorated with pink frosting, fresh strawberries and freeze dried strawberries, they make a perfect tea party addition. You would not know these beauties are gluten free as they turn out so light and fluffy.