For many of us summer means one thing – strawberry season. The perfect addition to cakes, ice cream, and cocktails. Oh, and exceptionally delicious served fresh on their own with lashings of cream. With many varieties available to buy and strawberries being an easy and popular fruit to grow at home, we’ve got 3 strawberry inspired recipes for you try this summer.

Strawberry and Mint Tea

Serve this strawberry and mint tea in your favourite teacup and saucer for the ultimate summer refreshment. Ideal for garden parties and picnics under the beaming sun.

Serves 4

200g fresh strawberries, hulled and chopped
100g granulated sugar
4 fresh mint sprigs plus extra for decoration
75ml sparkling water
Ice cubes (optional)

1. Place the strawberries in a small saucepan with the sugar. Cook gently on a low heat, stirring occasionally until the sugar melts.

2. Slightly crush each mint sprig and add to the strawberry mixture. Remove from the heat and leave to cool.

3. Remove the mint sprigs from the strawberry mixture and pour through a strainer/sieve into a jug.

4. Add the sparking water, and ice if using, and stir.

To Serve:
For the ultimate treat, serve from a teapot into teacup and saucers. Adding extra mint sprigs for decoration. Keep chilled in the fridge if not using all at once.

Homemade Strawberry Jam

A must-have recipe for all sorts of desserts and treats. Use this easy strawberry jam recipe to fill scones, birthday cakes or to simply slather on toast.

Makes about 2 jars of jam – double for more

500g fresh strawberries
500g jam sugar
Juice of 1 lemon

1. Chop the strawberries in half if they are large. Place them in a saucepan with the lemon juice and heat to soften the strawberries.

2. Add the sugar and stir over a low heat until all of the sugar has dissolved. Once the liquid is clear, boil for about 5 minutes or until the jam is at setting point. To test to see if the jam is set, use a sugar thermometer or spoon some jam onto a cold plate and leave for a minute before pushing the jam with your finger. If the jam crinkles without flooding back, the jam has reached its setting point.

3. Set pan aside to cool for 10-15 minutes. Spoon into jars and enjoy as you wish.

Strawberry and Cream Sponge Cake

The ideal cake to serve with tea for a catch up with friends, and perfect for filling with your homemade strawberry jam. Delicious.

4 eggs
200g caster sugar
200g butter, room temperature
200g self-raising flour (substitute with gluten free flour if necessary)
2 tsp baking powder
1 tsp vanilla extract
Strawberry jam
300ml double cream, whipped (optional)
Icing sugar, for decoration

1. Preheat the over to 180C/160C Fan/Gas Mark 4. Grease and line two 8in sandwich tins.

2. Mix together the sugar and butter in a bowl until light and fluffy. Add the sugar, eggs, flour and baking powder and mix together until well combined. Add the vanilla extract and stir.

3. Divide the mixture evenly between each tin and spread until smooth and level. Bake the sponges in the oven for 20-25 minutes – they should be golden-brown, coming away from the sides of the tins and springy to touch.

4. Leave them to cool in the tins for 5 minutes, before turning out onto a wire rack to cool completely.

5. Once completely cooled, place one sponge upside down onto a plate or cake stand and spread over the strawberry jam. If using, spread the whipped cream on top too. Then top with the second sponge, top side up.

To Serve:
Sprinkle over a dusting of icing sugar and serve with a fresh pot of tea from your favourite teapot. Store in an airtight container, and in the fridge if filled with cream.

We would love to see your summer strawberry desserts, so be sure to tag us in your posts on social using #spode. And don’t forget to follow us for your daily dose of all things Spode.

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