Strawberry Charlotte Cake
Ladyfingers, strawberries and a sweet gelatin pudding make this cake a star. This is perfect for a birthday party or as a springtime dessert to showcase the flavors of the season.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 servings
- 2 pints strawberries
- 3/4 cup sugar
- 1 envelope gelatin
- 1/4 cup cold water
- 2 cups heavy cream
- 2 tsp vanilla extract
- 1 package of Lady Fingers
- 1 pint of strawberries for decorating
Cut 1/4th off the ladyfingers and place the smaller pieces on the bottom of a 9-inch springform pan.
Place the longer pieces all around the sides of the springform pan.
Place the strawberries and sugar in a large saucepan and cook over medium heat for 12-15 minutes.
Let the strawberries cool completely and then place in a food processor and pulse several times.
Add water to a small bowl, sprinkle the gelatin over the water, and let it sit for 5 minutes.
Using a stand mixer, whip the heavy cream and vanilla extract for 3-4 minutes or until it forms soft peaks.
Place the gelatin in the microwave for 10 seconds and then add it to the strawberry mixture.
Fold 1/4 cup of the whipped cream into the strawberry mixture and repeat until all of the whipped cream is incorporated.
Place the filling into the springform pan and slice off the ladyfinger tops if desired.
Refrigerate the cake for a minimum of 4 hours, preferably overnight.
Decorate the strawberry Charlotte with fresh strawberries if desired, and enjoy!
Calories: 318kcal | Carbohydrates: 29g | Protein: 2g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 81mg | Sodium: 24mg | Potassium: 225mg | Fiber: 2g | Sugar: 24g | Vitamin A: 890IU | Vitamin C: 69.9mg | Calcium: 58mg | Iron: 0.5mg