More Jubilee Baking
Little Red, White & Blue Strawberries and Cream Jubilee Cakes
Something rather wonderful happened today……there was a knock at the door and there waiting for me, on the doorstep, was a GORGEOUS delivery of Scottish Strawberries, from Scotty Brand! I am very proud to be one of the Scotty Brand Bloggers, and last time I was sent potatoes and carrots, and nice though they were, I was OVER the moon with my berry lovely stash of fresh seasonal strawberries! I was sent a VERY generous 1.5 kilos of strawberries, all carefully packaged in individual 300g punnets…..and, they arrived right on time for the Diamond Jubilee Weekend.
I ate a few strawberries, just to “check them out”……and I can tell you that they were FABULOUS, full of real strawberry flavour, as strawberries should be, and so juicy! I had planned to make these wee cakes a while ago……the idea for them came in a flash one morning when I was scattering some strawberries and blueberries over my bowl of yoghurt……and YES, I know that berries are being used in nearly ALL Jubilee bakes, well certainly in most major food magazines, and YES, I LOVE the Union Jack flag idea……but, I also think that LITTLE cakes are so pretty and EASY to serve for a Jubilee street party or tea party.
I set about baking almost immediately, and decided on a simple Victoria sandwich cake base, but, as I had LOTS of lovely fresh blueberries, as well as strawberries of course, I threw a few into the cake mixture in the manner of a reckless baker! BUT, it all worked out JUST fine, and the little cakes were BURSTING with fruit both inside and outside…..I could have made a butter-cream topping, but there is something wonderfully simple and uncomplicated about adding cream as a cake “icing”; after all, that’s why a cream tea works so well. The one slight disadvantage of using cream is, that any cakes not eaten (who am I kidding!) need to be stored somewhere cool such as a fridge……but, I doubt there will be any left to be honest, and my cakes, or what is left of them, are still sitting covered up in the pantry, and are still looking fresh as a daisy, or should I say as fresh as a strawberry and cream cake.
The wonderful thing about the Diamond Jubilee, well I think so anyway, is that you can go JUST a little over the top with all the decorations and cake decorating paraphernalia! Believe me, I have! The great little cake case covers and cake decorations that I used for some of my cakes, as you can see in the photos, came from The National Trust, who have FABULOUS Jubilee nick nacks for sale in their shops…..plus, you get to visit an interesting and historic building or park whilst shopping…..or, is it the other way around?! So “engaged” have I been with the whole patriotic bunting business, that I am embarrassed to say that I also have dozens more cakes cases, doilies, cake stands as well as other sundry “must have” items stashed away…..in fact, I probably have enough stuff for SEVERAL Jubilee Weekends! But hey, it only comes around every 60 years………yes?
So, with a wave of my flag, and a flurry of cream, I give to you my Little Red, White and Blue Strawberries and Cream Jubilee Cakes, with FABULOUS fresh Scottish Strawberries supplied by Scotty Brand…….and REAL Cornish clotted cream too! What’s NOT to like about these cakes, and, they are SO easy to make…….Let me know if you make some of these for the Jubilee Weekend celebrations……I am also posting some LOVELY savoury Jubilee recipes over the weekend, as well as some Scottish barbecued fish recipes too…..oh yes, I have a very special Giveaway I am hosting on behalf of Breast Cancer Care and Strawberry Tea 2012, there are THREE amazing prizes, so DO enter and show your support for this great charity. Have a great Friday evening, bye for now, Karen.
* Disclaimer: With thanks to Scotty Brand for sending me some strawberries to try, this is a NON-SPONSORED post and all opinions are my own *
I have some other Jubilee Recipe on my blog here: