Strawberry Shortcake Charlotte Recipe

Updated at: Sun, 24 Nov 2024 09:04:35 GMT

Step 1

Preheat oven to 350F (175C). Spray the charlotte pan with baking spray and distribute well with a pastry brush and set aside.

Step 2

In a small bowl combine the flour, baking powder and salt. Whisk to combine and then set aside.

Step 3

In the bowl of an electric mixer combine the eggs and the sugar and beat on high for 3-5 minutes until it’s increased in volume and is a pale-yellow color. Add vanilla extract, beat to combine.

Step 4

Remove the bowl from the mixer and sift in half of the flour mixture, folding gently into the batter. Then add the second half, folding gently.

Step 5

Pour the batter into the prepared charlotte pan and tap the filled pan gently on the counter to release any air bubbles. Bake for 20 minutes or until risen and golden brown on top.

Step 6

Allow the cake to cool for 10 minutes, then release from the pan and transfer to a cooling rack to cool completely.

Step 7

To make whipped cream, place the heavy cream, powdered sugar and vanilla extract in the bowl of an electric mixer. Whip on high until soft peaks form.

Step 8

Transfer sponge cake to a cake stand. Pour whipped cream in the center of the cooled cake. Creating soft indentations in the cream with a spatula. Place strawberries on top of cream, and garnish with a strawberry with top intact, but sliced down the milled. Place the garnish strawberry cut sides up, going in opposite directions.

Step 9

Place in refrigerator overnight to set completely before serving.

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