Description
Strawberry Charlotte Cake is a delightful dessert that combines layers of sponge cake and fresh strawberries, creating a light and refreshing treat perfect for any occasion.
Ingredients
Scale
- 1 pound fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package ladyfinger cookies (savoiardi)
- 1/4 cup strawberry jam
- 1 tablespoon lemon juice
Instructions
- Prepare the strawberries by mixing them with lemon juice and set aside.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Line a round cake pan with plastic wrap, leaving some overhang for easy removal.
- Spread a thin layer of strawberry jam on the bottom of the pan.
- Arrange ladyfinger cookies around the sides of the pan, standing upright.
- Layer half of the whipped cream over the jam, followed by half of the strawberries.
- Repeat the layers with the remaining whipped cream and strawberries.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- To serve, carefully invert the cake onto a serving plate and remove the plastic wrap.
- Garnish with additional strawberries if desired.
Notes
- For a more intense strawberry flavor, you can blend some of the strawberries into a puree and mix it with the whipped cream.
- This cake can be made a day in advance for better flavor.
- Feel free to substitute other berries if desired.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Strawberry Charlotte Cake, dessert, no-bake cake, strawberry dessert