Makes six cakes
125g Unsalted butter
125g Caster sugar
10g Earl Grey loose leaf tea (ideally from the Wedgwood Signature range)
80ml Whole milk
2 Medium free-range eggs
150g Self-raising flour
200g Fresh strawberries
200ml Double cream
Icing sugar for dusting
Place the milk and the Earl Grey loose leaf tea into a suitable saucepan, warm gently to a simmer.
Remove from the heat and allow to infuse and cool.
Take the butter from the fridge, dice and allow to reach room temperature.
Place the butter into a suitable mixing bowl, add the caster sugar and beat until light and fluffy.
Pass the cooled milk infusion through a fine sieve to remove the loose leaf.
Gradually add the infusion to the sugar batter, gently folding the ingredients together.
Crack the eggs into a bowl gradually, add them one by one incorporating into the mixture as you go.
Finally shoot in the flour and gently incorporate to form a light cake batter.
Using a silicone, non-stick 50x50mm hole cake mould, divide the mixture evenly filling each hole to 10mm from the top.
Bake in a hot oven at 180°c fan, 350° fahrenheit, gas mark 4 for 15 minutes until the cake is spring-like to the touch and golden.
Remove from the oven, turn upside down and allow to cool on a wire rack before de-moulding.
De-mould the cakes and remove the centre of the sponges using a Parisienne baller (melon baller), carefully leaving a little sponge at the bottom. Retaining the first scoop of sponge removed.
Wash and hull the strawberries and place into a bowl. Crush them to a pulp using the back of a dinner fork.
In a separate bowl, whip the cream to form stiff peaks, fold the crushed strawberries into the whipped cream and place into a piping bag.
Fill each scooped out sponge with the strawberry cream, leaving space at the top to replace the retained scoop of sponge.
Turn over so the bottom becomes the top, dust with icing sugar and serve.
Image is for illustration only