Meals and Courses

Scone, Strawberry and Clotted Cream Trifles

cook 10 mins
  • 175 g (6 oz) fresh strawberries, hulled and quartered, plus 2 extra, halved, to decorate
  • 4 tablespoons strawberry jam
  • 4 tablespoons clotted cream
  • 2 shop-bought plain scones, halved
  • Place the strawberries in a bowl and mix with the strawberry jam. Divide half the strawberries between the bases of 4 serving glasses and top each with a spoonful of the cream and then a scone half.
  • Spoon over the remaining strawberries, then decorate each trifle with a strawberry half.
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