Strawberry Charlotte cake recipe

strawberry charlotte cake recipe, cake recipe
Hi guys,
hope you are having a great week so far. In this weeks recipe, I'm showing you a fancy dessert that seems difficult to make but truly isn't, the strawberry Charlotte cake. This dessert is a show stopper. It can be made in advance and it is so versatile by using any berries of your choice.
I hope you enjoy this dessert as much as I do.

Also, be sure to Subscribe to my YouTube channel for free cake decorating tutorials. A video is uploaded every week. 
Liliana xoxo

Pastry cream
2 cups milk
1/4 cup heavy cream
1/2 tsp vanilla extract 
4 egg yolks
3/4 cup granulated sugar
2 tbsp all purpose flour
1/4 cup cornstarch
 
Strawberry syrup
1pkg Strawberries chopped
1/4 granulated sugar 
 
Vanilla sponge cake
1/2 cup unsalted butter
1/2 cup granulated sugar
3 eggs
1 ¼ tsp vanilla extract
1 ¼ cups milk2 ¼ cups all purpose flour
3 ½ tsp baking powder
1 tsp salt
1 pkg Ladyfingers
Strawberries (topping)Blackberry, blueberry or raspberry (optional)

Step 1
Pastry cream
  Bring to a boil milk, cream and vanilla extract.
Step 2
In a separate bowl, whisk together egg yolks and sugar until it becomes light yellow. 
 Step 3 
 Add your flour and cornstarch. Whisk until well combined.
Step 4
Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
Step 5
Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding)
Step 6  
Transfert your mixture into a medium size bowl. Cover with plastic wrap and chill for at least 2 hours before using in the refrigerator.
Step 7
Strawberry syrup
In a medium size bowl, combine your chopped strawberries and your sugar. Mix until well combined and set a side.
Step 8 
Vanilla  sponge cake
Preheat the oven at 350' F  
Using your electric mixer, beat the butter until nice a fluffy. Gradually add your sugar.
Step 9 
Add your vanilla extract and one egg at the time. Beat until all combined.
Step 10
Sift together, flour, baking powder and salt in a medium size bowl.
Step 11
 
Gradually add your flour and alternate with your milk. Mix until no more lumps. (don't over mix)
 Step 12 
Pour your cake mixture in  2 cake pans lined with parchemin paper. Bake 30-35 minutes until an inserted toothpick comes out clean.
Step 13
Transfert  your cakes to a cooling rack and let them completely cool off. Cut the top to level them.
 Step 14
Place the first cake onto a cake platter.  Top with half of your strawberry mixture syrup and cover them with half of your pastry cream.
 Step 15
Place your second cake over your pastry cream. Cover the sides with a thin layer of pastry cream.
Step 16
Place the ladyfingers all around your cake. 
 Step 17
 
Wrap a ribbon around your cake to hold everything in place.
Step 18
Place the other half of your strawberry syrup. Cover with the rest of the pastry cream. 
 Step 19
Cover the entire top with the strawberries. Refrigerate at least 2 hours.
ENJOY!
 


Strawberry Charlotte cake recipe

 

Ingredients:

Pastry cream
  • 2 cups milk
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • 4 egg yolks
  • 3/4 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1/4 cup cornstarch
Strawberry syrup
  • 1pkg Strawberries chopped
  • 1/4 granulated sugar
Vanilla sponge cake
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 ¼ tsp vanilla extract
  • 1 ¼ cups milk
  • 2 ¼ cups all purpose flour
  • 3 ½ tsp baking powder
  • 1 tsp salt
  • 1 pkg Ladyfingers
  • Strawberries (topping)
  • Blackberry, blueberry or raspberry (optional)

Instructions:

Pastry cream
  1. Bring to a boil milk, cream and vanilla extract.
  2. In a separate bowl, whisk together egg yolks and sugar until it becomes light yellow.
  3. Add your flour and cornstarch. Whisk until well combined.
  4. Pour 1/4 of the hot milk through a strainer into your eggs mixture. Wisk until no more lumps. Then, pour the rest of your hot milk and whisk again until well combined.
  5. Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding)
  6. Transfert your mixture into a medium size bowl. Cover with plastic wrap and chill in the refrigerator for at least 2 hours before using .
Strawberry syrup
  1. In a medium size bowl, combine your chopped strawberries and your sugar. Mix until well combined and set a side.
Vanilla sponge cake
  1. Preheat the oven at 350' F
  2. Using your electric mixer, beat the butter until nice a fluffy. Gradually add your sugar.
  3. Add your vanilla extract and one egg at the time. Beat until all combined.
  4. Sift together, flour, baking powder and salt in a medium size bowl.
  5. Gradually add your flour and alternate with your milk. Mix until no more lumps. (don't over mix)
  6. Pour your cake mixture in 2 cake pans lined with parchemin paper. Bake 30-35 minutes until an inserted toothpick comes out clean.
  7. Transfert your cakes to a cooling rack and let them completely cool off. Cut the top to level them.
  8. Place the first cake onto a cake platter. Top with half of your strawberry mixture syrup and cover them with half of your pastry cream.
  9. Place your second cake over your pastry cream. Cover the sides with a thin layer of pastry cream.
  10. Place the ladyfingers all around your cake.
  11. Wrap a ribbon around your cake to hold everything in place.
  12. Place the other half of your strawberry syrup. Cover with the rest of the pastry cream.
  13. Cover the entire top with strawberries.
  14. Refrigerate at least 2 hours.
 

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