Strawberry layered scone cake

  • 500g Sasko Scone Baking Mix
    1. Cut the strawberries in half, toss them in the caster sugar and refrigerate.
    2. Take the crème fraîche out of the refrigerator and let it soften.
    3. Follow the instructions on the Sasko Scone baking mix. Roll the dough into a cylinder shape and wrap it in cling film.
    4. Leave to rest for 30 minutes in the refrigerator.
    5. Mix the icing sugar and rose water with the softened crème fraîche until completely incorporated.
    6. Whip the cream until it reaches a soft stage.
    7. Whisk or gently incorporate the crème fraîche mixture into the whipped cream.
    8. Cover tightly and let rest in the refrigerator.
    9. Divide the dough into three equal parts, weighing each portion.
    10. Press an even layer of batter into the bottom of greased 6- or 8-inch cake pans; you will need three disks.
    11. Leave the molds in the fridge for 15 minutes before baking them at 200°C for 12 to 15 minutes or until golden brown. Let cool completely.
    12. Spread the strawberry jam on the first disk, then spread on the whipped jam (1 cm thick).
    13. Arrange a few strawberries in the cream to create an even base for the next disk.
    14. Repeat until the last disc and sprinkle the top with icing sugar.

    NOW READ: Recipe of the day: Pork roll stuffed with spinach, dried fruits and feta cheese


    This strawberry layered scone recipe combines the buttery richness of scones with the freshness of strawberries and the delicate flavors of rose-infused cream.

    This delicious creation is perfect for afternoon tea or as a stunning dessert.

    ALSO READ: Recipe of the day: Sosatie and boerie tacos

    Strawberry layered scone cake

    Ingredients

    • 500g Sasko scone baking mix
    • 500 ml fresh cream
    • 2 tablespoons of icing sugar
    • 2tbsp crème fraîche
    • 5 ml of rose water
    • 1 tablespoon of powdered sugar
    • 400 g fresh strawberries
    • 100 ml strawberry jam

    Method

    1. Cut the strawberries in half, toss them in the caster sugar and refrigerate.
    2. Take the crème fraîche out of the refrigerator and let it soften.
    3. Follow the instructions on the Sasko Scone baking mix. Roll the dough into a cylinder shape and wrap it in cling film.
    4. Leave to rest for 30 minutes in the refrigerator.
    5. Mix the icing sugar and rose water with the softened crème fraîche until completely incorporated.
    6. Whip the cream until it reaches a soft stage.
    7. Whisk or gently incorporate the crème fraîche mixture into the whipped cream.
    8. Cover tightly and let rest in the refrigerator.
    9. Divide the dough into three equal parts, weighing each portion.
    10. Press an even layer of batter into the bottom of greased 6- or 8-inch cake pans; you will need three disks.
    11. Leave the molds in the fridge for 15 minutes before baking them at 200°C for 12 to 15 minutes or until golden brown. Let cool completely.
    12. Spread the strawberry jam on the first disk, then spread on the whipped jam (1 cm thick).
    13. Arrange a few strawberries in the cream to create an even base for the next disk.
    14. Repeat until the last disc and sprinkle the top with icing sugar.

    *This recipe comes from Mynhardt Joubert with permission.

    To print

    Strawberry layered scone cake

      • 500g Sasko Scone Baking Mix
    1. Cut the strawberries in half, toss them in the caster sugar and refrigerate.
    2. Take the crème fraîche out of the refrigerator and let it soften.
    3. Follow the instructions on the Sasko Scone baking mix. Roll the dough into a cylinder shape and wrap it in cling film.
    4. Leave to rest for 30 minutes in the refrigerator.
    5. Mix the icing sugar and rose water with the softened crème fraîche until completely incorporated.
    6. Whip the cream until it reaches a soft stage.
    7. Whisk or gently incorporate the crème fraîche mixture into the whipped cream.
    8. Cover tightly and let rest in the refrigerator.
    9. Divide the dough into three equal parts, weighing each portion.
    10. Press an even layer of batter into the bottom of greased 6- or 8-inch cake pans; you will need three disks.
    11. Leave the molds in the fridge for 15 minutes before baking them at 200°C for 12 to 15 minutes or until golden brown. Let cool completely.
    12. Spread the strawberry jam on the first disk, then spread on the whipped jam (1 cm thick).
    13. Arrange a few strawberries in the cream to create an even base for the next disk.
    14. Repeat until the last disc and sprinkle the top with icing sugar.

    NOW READ: Recipe of the day: Pork roll stuffed with spinach, dried fruits and feta cheese


    This strawberry layered scone recipe combines the buttery richness of scones with the freshness of strawberries and the delicate flavors of rose-infused cream.

    This delicious creation is perfect for afternoon tea or as a stunning dessert.

    ALSO READ: Recipe of the day: Sosatie and boerie tacos

    Strawberry layered scone cake

    Ingredients

    • 500g Sasko scone baking mix
    • 500 ml fresh cream
    • 2 tablespoons of icing sugar
    • 2tbsp crème fraîche
    • 5 ml of rose water
    • 1 tablespoon of powdered sugar
    • 400 g fresh strawberries
    • 100 ml strawberry jam

    Method

    1. Cut the strawberries in half, toss them in the caster sugar and refrigerate.
    2. Take the crème fraîche out of the refrigerator and let it soften.
    3. Follow the instructions on the Sasko Scone baking mix. Roll the dough into a cylinder shape and wrap it in cling film.
    4. Leave to rest for 30 minutes in the refrigerator.
    5. Mix the icing sugar and rose water with the softened crème fraîche until completely incorporated.
    6. Whip the cream until it reaches a soft stage.
    7. Whisk or gently incorporate the crème fraîche mixture into the whipped cream.
    8. Cover tightly and let rest in the refrigerator.
    9. Divide the dough into three equal parts, weighing each portion.
    10. Press an even layer of batter into the bottom of greased 6- or 8-inch cake pans; you will need three disks.
    11. Leave the molds in the fridge for 15 minutes before baking them at 200°C for 12 to 15 minutes or until golden brown. Let cool completely.
    12. Spread the strawberry jam on the first disk, then spread on the whipped jam (1 cm thick).
    13. Arrange a few strawberries in the cream to create an even base for the next disk.
    14. Repeat until the last disc and sprinkle the top with icing sugar.

    *This recipe comes from Mynhardt Joubert with permission.

    To print

    Strawberry layered scone cake

      • 500g Sasko Scone Baking Mix
    1. Cut the strawberries in half, toss them in the caster sugar and refrigerate.
    2. Take the crème fraîche out of the refrigerator and let it soften.
    3. Follow the instructions on the Sasko Scone baking mix. Roll the dough into a cylinder shape and wrap it in cling film.
    4. Leave to rest for 30 minutes in the refrigerator.
    5. Mix the icing sugar and rose water with the softened crème fraîche until completely incorporated.
    6. Whip the cream until it reaches a soft stage.
    7. Whisk or gently incorporate the crème fraîche mixture into the whipped cream.
    8. Cover tightly and let rest in the refrigerator.
    9. Divide the dough into three equal parts, weighing each portion.
    10. Press an even layer of batter into the bottom of greased 6- or 8-inch cake pans; you will need three disks.
    11. Leave the molds in the fridge for 15 minutes before baking them at 200°C for 12 to 15 minutes or until golden brown. Let cool completely.
    12. Spread the strawberry jam on the first disk, then spread on the whipped jam (1 cm thick).
    13. Arrange a few strawberries in the cream to create an even base for the next disk.
    14. Repeat until the last disc and sprinkle the top with icing sugar.

    NOW READ: Recipe of the day: Pork roll stuffed with spinach, dried fruits and feta cheese

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