A Charlotte Cake is typically a circular mold lined with ladyfingers or sponge cake. Nordicware makes a Charlotte Pan that “mimics” the ladyfingers, creating an center indentation that can be filled with custard or whipped cream. This recipe makes a tender chiffon cake. To showcase our locally grown seasonal strawberries, I’ve filled the cake with fresh whipped cream. This is a showstopper dessert!
Every spring, I anxiously await the reopening of our local organic farm stand. Their strawberries are so naturally sweet, and I’m always looking for ways to showcase them. Strawberry jam, Strawberry Cake, Strawberry Sorbet–– you name it!
Whenever we visit family in Minneapolis, a stop at the local Nordicware Factory Store is a must! I make sure there is extra room in my suitcase. There are so many beautiful baking pans to choose from. On our last trip, a Charlotte Cake Pan was added to my collection. A Strawberry Shortcake seemed like a great way to use this cake pan– and I was right!
It’s really important to generously apply non-stick baking spray into every nook and cranny of this pan. I highly recommend (as does Nordicware) Bakers Joy Baking Spray. This product works like magic!
This recipe is for a sponge cake, and it’s really quite simple to make. It’s important to sift the dry ingredients.
Gently fold in the dry ingredients. Pour the batter into the prepared pan, and gently drop the pan on the counter (to release any air bubbles). What if you don’t own a Charlotte Pan? No worries. A 9″ cake or springform pan will work, too.
It only takes about 20 minutes to bake the cake. Cool the cake for only 10 minutes, so that the cake will release easier.
The cake released, beautifully! I have to admire how pretty it is. This cake really does look like Ladyfingers all the way around.
Fresh whipped cream is filled in the center. Of course, a lovely homemade custard or pudding would work great, too!
A layer of beautiful sliced strawberries… and then a final layer of fresh whipped cream should be perfect.
Beautiful! The cake needs to be refrigerated for a few hours (or overnight) so that it can set properly (makes for neater slices). I could hardly wait to slice into this cake, and serve our guests.
TASTING NOTES: Holy Moly, was this ever delicious! The cake was tender, the whipped cream and strawberries were beyond delicious. This cake looked like it was a lot of work– but, honestly, it wasn’t. I have ideas on future Charlotte Cake recipes. I’m envisioning making my homemade lemon curd, as a filling, then topping it with meringue. Lemon Meringue Charlotte Cake! How about a Boston Cream Charlotte Cake?! Oh, that’s coming!
Strawberry Shortcake Charlotte Cake
Equipment
- 1 Charlotte Pan (Nordicware sells this pan); or a 9"inch cake or springform pan
Ingredients
For the sponge cake:
- 4 eggs
- ½ cup sugar 100g
- 1 ½ tsp vanilla extract 7.5ml
- 2/3 cup flour 80g
- ½ tsp baking powder 2.5ml
- 1/8 tsp large pinch of salt
For the Whipped Cream:
- 1 ½ cups heavy whipping cream 350ml
- 2 tbsp powdered sugar 13g
- 1 tsp vanilla extract 5ml
- 2 cups fresh strawberries 300g; plus more for serving on side if desired
Instructions
For the cake:
- Preheat oven to 350F (175C). Spray the Charlotte pan with baking spray and distribute well with a pastry brush and set aside. NOTE: Bakers Joy Baking Spring is my "go to" choice for non-stick spray.
- In a small bowl combine the flour, baking powder and salt. Whisk to combine and set aside.
- In the bowl of an electric or stand 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.
- 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.
- 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.
- Allow the cake to cool for 10 minutes, then release from the pan and transfer to a cooling rack to cool completely. NOTE: Try not to wait too long to release the cake, as it might cause the cake to stick to the pan.
For the whipped cream:
- NOTE: For best results, be sure that the bowl is completely clean from any kind of grease. Chill the bowl and beaters, ahead of time.
- 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.
Cake assembly:
- 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 middle. Place the garnish strawberry cut sides up, going in opposite directions.
- Place in refrigerator overnight, or a few hours, to set completely before serving.
Notes
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