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 *
Red, White & Blue Strawberries and Cream Jubilee Cakes
|Prep time||5 minutes|
|Cook time||20 minutes|
|Total time||25 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Dessert, Side Dish, Snack|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
|Occasion||Barbecue, Birthday Party, Casual Party, Formal Party|
|By author||Karen S Burns-Booth|
- 225g self raising flour
- 225g caster sugar
- 225g softened butter or margarine
- 4 eggs, medium
- about 100ml milk
- 150g fresh blueberries
- 200g clotted cream or extra thick cream
- 12 strawberries (to decorate)
- bluberries (to decorate)
- cake case covers and jubilee decorations
Delightful little cakes to celebrate the Queen's Diamond Jubilee - these cakes are decorated with red strawberries, white cream and blue blueberries and are simple and easy to make.
|Step 1||Pre-heat oven to 200C/400F/Gas Mark 6. |
Grease a muffin or fairy cake tin, or line with paper cases.
Put the flour, sugar, margarine/butter and eggs in a large bowl and mix well with a hand held mixer for at least three minutes, until the mixture is light and fluffy.
|Step 2||Add the blueberries, mix in gently and then a little milk to make a soft dropping consistency.|
|Step 3||Pour or spoon the batter into prepared tin or cake cases and bake for 15 to 20 minutes, or until the cakes are well risen and golden brown.|
|Step 4||Gently ease the cakes out of the tin, allowing them to sit for 2 to 3 minutes before doing so. Place them on a wire rack to cool.|
|Step 5||When completely cold, spoon the cream on top of the cakes and then arrange a strawberry on top, surrounded by several blueberries. Decorate them cakes with Jubilee decorations or other seasonal and festive decorations.|
I have some other Jubilee Recipe on my blog here:
Regal Pear and Chocolate Pavlova Crown – MORE baking for the Forman & Field Jubilee Bake Off
Royal Elderflower & Lemon Curd Butterfly Cakes for the Forman & Field Jubilee Bake Off
The Jubilee Baking starts here! Victoria Scones for a Jubilee Tea
Rachel K says
These are absolutely gorgeous! Will post a link from my site tomorrow if you don’t mind! (Didn;t think you would!)
Of course I don’t mind and thanks very much….and also for your kind comments too! Karen 🙂
So adorable. Such sweet little cakes. I adore strawberries too so I’m thinking these are the cakes I may make for my little jubilee tea party we’re having at Belleau Cottage on Monday. You’re more than welcome to drop by if you like xx
Thanks Dom and I would LOVE to come to the Belleau Jubilee Tea Party, but, I am hosting a Jubilee BBQ……BUT, have a GREAT time and if you make these cakes, do let me know!:-)
What Kate Baked says
What pretty and perfect little cakes Karen! Have a fantastic time at your Jubilee BBQ- can’t wait to read all about what you’ll be cooking up!
Thanks Kate! These were fun to make and even better to eat! 🙂 You have a FABULOUS weekend too!
So pretty Karen. I’ll be baking today, my version of the Victoria Sponge for a Birthday/Jubilee Tea for my MIL’s birthday. Tomorrow possibly some little scones and definitely some sausage rolls as these are my grandson’s favourites. Full tea will be blogged of course!
I hope you have a FABULOUS Jubilee Weekend Janice, and your menu sounds just the ticket, as they used to say! LOL! I also LOVE sausage rolls, they are my diet downfall, as I if I see them in a buffet table, I have to eat them!
what lovely cakes! really pretty and how lucky you are to have such an abundance of lovely strawberries. Have a lovely weekend
Thanks Nazima – I hope you had a GREAT weekend too! 🙂
These look cute and delicious! I’ve been baking a lot of Jubilee themed cakes and I’m not done yet! My street is having a street party which will be good fun! Only dilemma is what cake to make 🙂
I have some time now the weekend is over to come and see what you have been up to on your blog…..put the kettle on and I will be over later! 🙂
Fantastic idea just whacking the fruit straight in the cake and going for plain cream as the topping. And lucky you with the strawberry delivery. Most of us just get random things from Amazon 😀 Have a wonderful, celebratory weekend. You may need a holiday afterwards though.
Thanks Kellie! I hope you had a WONDERFUL Jubilee weekend…..I shall be over to see what you have been baking and cooking later!
More lovely little cakes from you Karen. And I do like those cake cases too. One daft question though – do you bake the cakes in these, or bake them in muffin cases and then put them in the cake cases – I’m a bit clueless?
THANKS! You bake the cakes in normal cake cases, and then just wrap the cake cases around the baked cakes……and voila, a PRETTY covered cake!
Emily (Adeline & Lumiere) says
So festive! I love it!
Thanks Emily! These just FLEW off the table!
Your cakes always look so amazing!