Chocolate and Strawberry Teacakes

A few weeks ago I had my first Tunnock’s Teacake. My boyfriend bought a packet home and I decided to try one as I had never eaten one before. My thoughts? Simply incredible. How did I go 23 years without trying a chocolate teacake!! I’ve been missing out.

There is now never a time in my house where we don’t have teacakes. I liked them so much that I even came up with a recipe to make chocolate and strawberry teacakes!

As incredible as Tunnock’s teacakes are, I couldn’t help but think how much nicer they would be with a little bit of jam. Fast forward to the weekend and there I was in my kitchen trying to come out with a recipe for chocolate and strawberry teacakes. I tried several recipes and although I came up with a really nice recipe for the marshmallow fluff, I wasn’t happy with the biscuit. Fast forward another few weekends spent in the kitchen trying to come up with a better biscuit recipe and voilà, I finally got there! I think my boyfriend got very fed up of all these teacakes I was making but hey, it was worth it because I think my recipe is pretty good!

The biscuit has a nice crunch to it, while still being soft and crumbly at the same time. The marshmallow fluff is so creamy and the homemade strawberry jam tastes so sweet and fresh. Then, to top it off, they are covered in chocolate! I like the fruit twist to these teacakes.

Making the Teacakes

They are really easy to make!

To make my chocolate and strawberry teacakes you’ll need a half dome silicone mould. I bought mine specifically to make these teacakes from Lakeland for like £15.

The first thing you’ll need to do is melt half of the chocolate and line the moulds with the chocolate. You’ll then need to set them aside so that the chocolate can harden.

For the Biscuit

For the biscuit, all you have to do is mix all the ingredients in a bowl and form a ball with the dough. Then, chill the dough in the fridge for about an hour. I know chilling in the fridge is such a pain but for these teacakes it’s so important that they keep their shape. You don’t want the biscuits to lose their shape while baking because they won’t fit in the mould. To avoid this, I roll out the dough once it has been chilled and cut the biscuits the exact size of the silicone moulds. I then like to chill them in the fridge for another 30 minutes to an hour after I’ve cut them.

Don’t add baking powder to these biscuits. That will make them expand in the oven and they will lose their shape!

For the marshmallow fluff

The next step is to make the marshmallow fluff. For this, I used an Italian meringue. It’s very similar to marshmallow but has a lighter texture. I love this marshmallow fluff; it’s light, airy and delicious. It’s incredibly easy to make too and the only equipment you need is an electric whisk.


You’ll need to add all the ingredients to a heatproof bowl and place over a pan with simmering water and whisk. Essentially, you’ll need to use a Bain-Marie to make the marshmallow fluff.

In theory, you could do this by hand but this will require a lot of arm power. You need to whisk the ingredients for 6-8 minutes using an electric whisk, so this will be a lot longer if you’re doing it by hand!!

You’ll then need to pipe the marshmallow fluff into the moulds with the hardened chocolate.

For the Jam

Now for the jam you’ve got two options. Option one: make your own, which I recommend. Or option two: use store bought jam. I’ve always got homemade jam in my fridge as it’s really quick and easy to make and I prefer it to store bought jam. If you want to make your own jam here is the link to my homemade strawberry jam recipe. I would halve this recipe as you won’t need that much jam. If you are making your own jam, you will need to allow time for it to set. You can use any type of jam you like, it doesn’t have to be strawberry jam, you can also use raspberry or orange jam too. 

Putting the teacakes together

To assemble the chocolate and strawberry teacakes, spoon a couple of teaspoons of jam onto the marshmallow and then place the biscuit on top. They should stick together quite well. To finish these teacakes, melt the remaining chocolate and cover the teacakes with the chocolate. Allow them to set and then gently remove the teacakes from the mould.

I know there are a lot of steps to make these teacakes but all the steps involved are pretty straightforward. Once they’re made they will certainly make an impression with your guests!!

What do I do if I don’t have a silicone mould

If you don’t have a silicone mould, that’s okay. You’ll just need to assemble them starting from the bottom up. You would start off with the biscuit, then spoon the jam on top of the biscuit and pipe the marshmallow fluff on top of the jam. Allow to rest for 5-10 minutes and then cover with the melted chocolate. They will still taste the same, they just won’t be dome shaped and that’s fine!

I don’t want to add any jam

That’s perfectly fine! Traditional teacakes don’t have any jam and I think they taste incredible. I just decided to add a fruity twist to these teacakes. The biscuit will adhere really well to the marshmallow so it won’t make it any harder to make them without the jam.

Type of chocolate used

I used milk chocolate for these teacakes. I’ve made them with dark chocolate before and I found they tasted too bitter. Milk chocolate adds a subtle sweetness and pairs great with the marshmallow fluff.

I like to use the chocolate you find in the baking section at supermarkets. I’ve tried to make them using Galaxy and Dairy Milk before and they didn’t come out great as the chocolate dome broke as I was taking them out of the mould. I also wouldn’t recommend using chocolate chips and chunks. They aren’t great for melting and I find that it’s harder to remove them from their mould.

If you are going to use dark chocolate, don’t go for one that has a very high percentage of cocoa. This will make it really hard to remove the teacakes from the mould and they might break as you take them out.

Storing the teacakes

Store them in a sealed container for up to 3 days.

If you store them in the fridge, the chocolate will lose its shine.

Equipment needed

  • Half dome silicone mould
  • Microwavable small bowl
  • Heatproof bowl
  • Medium bowl
  • Large saucepan
  • Electric whisk
  • Rolling pin
  • Cookie cutter
  • Baking tray
  • Cooling rack

Tips for making Chocolate and Strawberry Teacakes

  • When you line the mould with the melted chocolate, do not place it in the fridge to cool and harden. The chocolate will lose its shine.
  • Don’t use a chocolate with a high percentage of cocoa – it will be hard to remove the teacakes from the mould and they make break when doing so.
  • Adding the homemade strawberry jam adds a fruity twist. However, if you want to make traditional teacakes, then simply don’t add any jam.
  • Remove the teacakes from the mould carefully, you don’t want any finger prints on your chocolate dome!
  • Smooth the join between the biscuit and the marshmallow with a knife to make sure it is all completely covered with chocolate.

Chocolate and Strawberry Teacakes: Step by Step Instructions

Kcal/ServMakesPrep TimeCooking TimeTotal TimeDifficulty
281 kcal15 teacakes1 hour 30 minutes20 minutes1 hour and 50 minutesIntermediate

Step 1

Melt half of the chocolate. Place in a microwave safe bowl and heat in 30 second bursts, stirring between bursts. Set aside and allow to cool slightly.

Step 2

Coat the insides of the silicone mould using 1-2 tsp of the cooled melted chocolate. Use the back of the a spoon to spread the chocolate and then set aside and allow to harden. Do not place in the fridge as the chocolate will lose its shine.

Step 3

Make the biscuits. Cream the sugar and butter until light and fluffy.

Step 4

Next, using a sieve, add the flour, salt and cocoa powder together. Then add in the vanilla and milk to form a soft dough. Knead into a ball and wrap in plastic wrap. Refrigerate for at least an hour.

Step 5

Then add in the vanilla and milk to form a soft dough. Knead into a ball and wrap in plastic wrap. Refrigerate for at least an hour.

Step 6

On a floured surface, roll out the dough to the thickness of a £1 coin and cut 12 rounds using a cookie cutter. Cut the dough the exact size of the silicone moulds. Chill in the fridge for another 30 minutes to an hour.

Step 7

Preheat the oven to 190C/ 170C Fan/ 375F/ Gas 5.

Step 8

Line a baking tray with greaseproof paper and then place the dough rounds on the baking tray. Bake for 10-12 minutes, until slightly golden.

Step 8

Now make the marshmallow fluff. Prepare you Bain-Marie by placing all of the ingredients into a large heatproof bowl. Place the bowl over a pan with simmering water. The bottom of the bowl should not be touching the bottom of the pan.

Whisk using an electric whisk for 6-8 minutes until it has doubled in size. The marshmallow should become very firm and stiff but also very smooth and silky.

Step 9

Remove the bowl from the Bain Marie and from the heat. Allow to cool for 5 minutes before spooning the marshmallow fluff into a piping bag.

Step 10

Melt the remaining chocolate and allow it to cool for a few minutes.

Step 11

Assemble the teacakes. Pipe the marshmallow into the chocolate lined mould, nearly up to the top. Then, Place a teaspoon or two of the jam on top of the marshmallow. Place the biscuit on the jam in the mould. Lastly, Cover the biscuit with the melted chocolate, making sure the edges are filled. Smooth with a knife.

Leave the teacakes to set until the chocolate has hardened and they are sealed together.

Step 12

Very carefully, remove the teacakes from the mould. Be careful that you don’t get your fingerprints on the glossy dome! Place on a plate and keep in a cool place.

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Chocolate and Strawberry Teacakes

Chocolate and Strawberry Teacakes


Description

Follow this really easy recipe to make the perfect treat for your afternoon tea that will certainly make an impression with your guests! The biscuit is crunchy yet soft and crumbly at the same time, the marshmallow fluff is so creamy and light and it’s all covered with chocolate. These teacakes have a fruity twist – a little bit of strawberry jam to make them stand out!


Ingredients

Scale

For the chocolate

  • 300g milk chocolate

For the biscuit

  • 175g plain flour
  • 25g cornflour
  • 50g caster sugar
  • 50g butter, room temperature
  • 1 tsp vanilla extract
  • 3 tbsp milk

For the marshmallow fluff

  • 2 egg whites
  • 150g caster sugar
  • 1 tsp liquid glucose
  • ½ tsp salt
  • 1 tsp cream of tartar
  • 1 tbsp golden syrup

For the jam

  • 75g strawberry jam

Instructions

  1. Melt half of the chocolate in the microwave in 30 second bursts, stirring between bursts. Set aside and allow to cool slightly. Coat the insides of the silicone moulds using 1-2 teaspoons of the cooled melted chocolate using the back of a spoon. Set aside and allow to harden. Do not place in the fridge as the chocolate will lose its shine.
  2. Make the biscuits by mixing the sugar, cornflour and flour together. Rub in the butter and then mix in the milk and vanilla to form a soft dough. Knead into a ball, wrap in plastic wrap and chill in the fridge for an hour.
  3. On a floured surface, roll out the dough to the thickness of a £1 coin and cut 12 rounds using a cookie cutter that are the same size as the silicone moulds. Chill in the fridge for another 30 minutes.
  4. Preheat the oven to 190C/ 170C Fan/ 375F/ Gas 5.
  5. Line a baking tray with greaseproof paper. Place the dough rounds on the baking tray and bake for 10-12 minutes, until slightly golden. Allow to cool for 5 minutes before transferring to a cooling rack.
  6. Make the marshmallow fluff by placing all the ingredients into a large heatproof bowl and place over a pan with simmering water. The bottom of the bowl should not be touching the bottom of the pan. Whisk using an electric whisk for 6-8 minutes until it has doubled in size, is stiff and smooth. Allow to cool for 5 minutes before spooning the marshmallow fluff into a piping bag.
  7. Pipe the marshmallow into the chocolate lined mould, nearly up to the top. Place a teaspoon or two of jam on top of the marshmallow and then place the biscuit on top.
  8. Melt the remaining chocolate and allow to cool for a few minutes. Cover the biscuits with the melted chocolate, making sure the edges are filled and smooth with a knife. Leave the teacakes to set for about an hour.
  9. Very carefully, remove the teacakes from the mould and place on a plate.

Notes

  • Chocolate mould. Do not place the chocolate moulds in the fridge as the chocolate will lose its shine.
  • Chocolate. Avoid using chocolate with a high cocoa percentage – it will be hard to remove from the mould.
  • Fruity twist. If you don’t want a fruity twist and want to make traditional teacakes, then don’t add any jam.
  • Removing from the mould. Remove the teacakes from the mould carefully – make sure you don’t get your fingerprints on the chocolate dome!
  • Finishing touches. Smooth the join between the biscuit and marshmallow with a knife.

Nutrition

  • Calories: 281 kcal
  • Sugar: 25.7g
  • Sodium: 8.7mg
  • Fat: 10.3g
  • Saturated Fat: 6.2g
  • Unsaturated Fat: 0.8g
  • Carbohydrates: 43g
  • Fiber: 0.8g
  • Protein: 3.2g
  • Cholesterol: 0mg

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