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Strawberry Shortcake Charlotte Cake

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!
Course Dessert
Cuisine American
Keyword Charlotte Cake, Sponge Cake, Strawberry Shortcake
Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 1 hour
Author Debby - www.AFeastfortheEyes.net

Equipment

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

If you don't have this pan you can also make this sponge cake in a regular 9" cake pan or springform pan.
Recipe source: Entertaining with Beth