Strawberry Tea Cakes with Lemon Cream

Strawberry Tea Cakes with Lemon Cream

Tea cakes are typically made with dried fruit for this cross between a cake and cookie, we have used fresh local strawberries.  It’s a new take on strawberry shortcake with a whipped lemon topping that adds a nice light citrus flavour—sweet, but not too sweet!

Servings
12 people
  • Ingredients
    • 2 cups cake and pastry flour (500 mL)
    • 2 tsp baking powder (10 mL)
    • 1 tsp cinnamon (5 mL)
    • 1/2 tsp baking soda (2 mL)
    • 1/4 tsp salt (1 mL)
    • 3/4 cup sugar (175 mL)
    • 1/2 cup canola oil (125 mL)
    • 2 eggs
    • 1 tsp vanilla (5 mL)
    • ¼ cup yogurt (50 mL)
    • 1 1/2 cups fresh strawberries, hulled and chopped (375 mL)
    • 1 1/2 cups whipping cream (375 mL)
    • 8 oz cream cheese (125 g)
    • 2/3 cup berry sugar  (150 mL)
    • 1 tsp vanilla  (5 mL)
    • 1 Tbsp lemon juice  (15 mL)
    • 1 tsp lemon zest (5 mL)
    • 12 whole strawberries
  • Directions
    1. Preheat oven to 350°F (175°C). Line muffin pan with papers.
    2. In a medium mixing bowl, combine flour, baking powder, cinnamon, baking soda and salt and whisk to mix.
    3. In a large mixing bowl beat sugar and canola oil. Add eggs one at a time, beating well after each addition. Beat in yogurt.
    4. Beat in flour mixture on low speed, until ingredients are combined. Stir in chopped strawberries.
    5. Divide batter into paper lined muffin cups. Bake for 20 minutes, or until a toothpick inserted into the cupcakes comes out cleanly. Remove from oven and transfer cupcakes to a wire rack to cool.
    6. Pour whipping cream into a chilled bowl of a mixer. Beat until stiff peaks form. Cover and keep chilled until ready to use.
    7. In separate large bowl, combine cream cheese and sugar. Beat well to creamy consistency.
    8. Beat in vanilla, lemon juice and lemon zest. Fold in whipped cream in 3 portions,
    9. To assemble, cut each tea cake in half horizontally. Spread some of the lemon cream on each of the bottom halves. Cover lemon cream with top halves.
    10. Spoon remaining lemon cream into a decorator bag with large star tip and use to decorate tops of tea cakes. Garnish each tea cake with fresh strawberries.

Nutritional Analysis

Serving Size
1 tea cake
Servings
12
Calories
430
Total Fat
28 g
Saturated Fat
12 g
Cholesterol
95 mg
Sodium
260 mg
Carbohydrates
42 g
Fiber
1 g
Sugars
22 g
Protein
5 g
Potassium
120 mg