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Tea Cakes

Tea Cakes

Serves: 4

Hands On Time: 

Total Time: 


1/2 cup all-purpose flour
2 teaspoons granulated sugar, divided
1/2 teaspoon baking powder
Pinch kosher salt
1/4 cup whole milk
1 large egg
1/4 teaspoon pure vanilla extract
1 tablespoon unsalted butter, at room temperature
1 cup strawberries, hulled and sliced
Confectioners' sugar
Vanilla or butter almond ice cream


In a medium bowl, combine the flour, 1 teaspoon sugar, baking powder and salt; stir to combine. In a seperate mixing bowl, combine the milk, egg and vanilla in liquid measuring cup; stir to combine.

Add the milk mixture to the flour mixture and whisk together to combine.

Heat the butter in a large skillet over medium heat until foaming. Add about 1 1/2 tablespoons batter per cake, leaving about 1 inch around each cake. Cook until small bubbles begin to appear around the edges, about 2 minutes. Turn and brown on the other side. Remove from the skillet.

Meanwhile, combine the strawberries and remaining 1 teaspoon sugar in a small bowl.

Place two warm teacakes on each plate and dust with confectioners' sugar. Top with ice cream and strawberries. Serve immediately.


Per serving (tea cakes only): 131 calories (percent of calories from fat, 34), 4 grams protein, 18 grams carbohydrates, 1 gram fiber, 5 grams fat (3 grams saturated), 64 milligrams cholesterol, 115 milligrams sodium.

About the recipe

Use this recipe to make old fashioned tea cakes for afternoon tea, high tea, or for any party.

Southern food writer and chef Virginia Willis adapted chef Linton Hopkins' interpretation for home use. "It's like a slightly sweet, dense pancake that marries wonderfully with the strawberries. And it's very quick and easy."

Chef Linton Hopkins was eager to accept the challenge of recreating this recipe. "I love quick griddle cakes for dessert, and tea cakes were such a Southern staple, " he said. "The strawberry season dictated its accompaniment."

Recipe courtesy of Patricia S. Burgess.