Celebrate the elegance of simplicity with our Strawberry Charlotte Cake, a timeless classic that combines fluffy sponge cake with luxurious whipped cream and fresh strawberries. This delightful dessert is perfect for those who cherish the combination of light, airy textures and the sweet, tangy flavor of strawberries, all wrapped up in a beautiful presentation.
Why You'll Love This:
The Strawberry Charlotte Cake is a testament to the beauty of using fresh, quality ingredients. The homemade sponge cake, soaked in a sweet syrup and layered with freshly whipped cream and strawberries, creates a harmony of flavors and textures that are both refreshing and satisfying. It's a dessert that looks as exquisite as it tastes, sure to impress at any gathering.
Perfect Occasion:
This cake is ideal for spring and summer celebrations, afternoon teas, birthdays, or any occasion that calls for a dessert that's both sophisticated and delightfully refreshing. Its elegant appearance and light texture make it perfect for gatherings where you want to offer something special and not too heavy.
Decoration Tips:
For a stunning presentation, arrange sliced strawberries around the top edge of the cake and pipe whipped cream rosettes between each strawberry slice. You can also garnish with mint leaves for a pop of color and a fresh aroma. A dusting of powdered sugar over the strawberries can add a lovely finishing touch.
For the Sponge Cake:
- 300 ml of heavy cream
- 150 g of granulated sugar
- 1 tbsp of vanilla extract
- 6 eggs
- 75 ml of milk
- 300 g of self-rising flour (or plain flour plus 1 tsp of baking powder)
- In a bowl, combine heavy cream, sugar, and vanilla extract, and whisk until slightly thickened. Add eggs one at a time, mixing well after each addition. Stir in milk. Gently fold in sifted flour in two additions, mixing just until combined. Pour into a greased mold and bake at 170°C (338°F) for 45 minutes or until a skewer comes out clean. Let cool in the pan for 10 minutes before removing. Level the top if necessary.
For the Syrup:
- 1 cup of water
- 1 cup of sugar
- Heat water and sugar in a saucepan until boiling, then simmer for 6 minutes. Allow to cool slightly before brushing over the cake. Let the cake cool completely afterwards.
For the Whipped Cream:
- 200 ml of cold heavy cream (over 35% fat)
- 1 tbsp of sugar
- Whip the cream and sugar until stiff peaks form.
Assembly:
- 10 strawberries, hulled and quartered
- Decorate the cooled cake with whipped cream, using a piping bag for precision. Arrange the quartered strawberries beautifully on top. Serve the cake chilled for the best experience.
This Strawberry Charlotte Cake invites you to indulge in the joy of baking and the delight of sharing a beautiful, homemade dessert with loved ones. Enjoy the lightness of the sponge, the creaminess of the whipped cream, and the fresh burst of strawberries in every bite.