Clotted Cream Strawberry Jam (Printable)

Tender buttery cookies filled with clotted cream and luscious strawberry jam, ideal for teatime.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/4 teaspoon fine sea salt

→ Wet Ingredients

03 - 1/2 cup unsalted butter, softened
04 - 1/2 cup granulated sugar
05 - 1 large egg yolk
06 - 1 teaspoon pure vanilla extract

→ Fillings

07 - 1/2 cup clotted cream
08 - 1/3 cup strawberry jam

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour and salt.
03 - In a large bowl, beat the butter and sugar until pale and fluffy, approximately 2 to 3 minutes.
04 - Beat in the egg yolk and vanilla extract until well combined.
05 - Gradually mix in the dry ingredients until a soft dough forms.
06 - Roll dough into 1-inch balls and place 2 inches apart on the prepared baking sheets.
07 - Use your thumb or the back of a teaspoon to make a deep indentation in the center of each dough ball.
08 - Fill each indentation with approximately 1/2 teaspoon clotted cream, then top with 1/4 teaspoon strawberry jam.
09 - Bake for 13 to 15 minutes, or until the edges are lightly golden.
10 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They come together in under 40 minutes, yet taste like you spent hours perfecting them.
  • The contrast between crispy edges and tender centers, combined with the cool creaminess inside, makes every bite feel indulgent.
  • These are the kind of cookies that make people pause mid-conversation to compliment you, and they're genuinely easier than they look.
02 -
  • Don't fill the cookies too generously—a light hand with the cream and jam keeps them elegant rather than messy, and prevents the bottoms from becoming soggy.
  • The egg yolk alone (not the whole egg) is essential; too much liquid makes the dough slack and the cookies spread into thin, crispy discs instead of staying tender and plump.
03 -
  • If your clotted cream seems too thick to spoon, let it warm to room temperature for a few minutes—this makes it easier to portion without breaking apart the delicate dough.
  • Use jam at room temperature rather than straight from the fridge; it spreads more easily and blends more gracefully with the cream.
Go Back