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Finished Strawberry Shortcake Cheater Charlotte on a Blue Cake Stand

Strawberry Shortcake “Cheater” Charlotte Recipe


  • Author: Beth Le Manach
  • Prep Time: 3 hours
  • Cook Time: 20 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 6 slices 1x

Description

A fantastic looking dessert for Mother’s Day that’s actually so easy to make. I love this idea because it gives you the look of a charlotte, without any hassle, thanks to the Charlotte Cake Pan from Nordic Ware (This link goes to Amazon where I am compensated on products sold with no additional cost to the consumer)


Scale

Ingredients

For sponge cake:
4 eggs
½ cup (100g) of sugar
1 ½ tsp (7.5ml) of vanilla extract
2/3 cup (80g) flour
½ tsp (2.5ml) baking powder
1/8 tsp (large pinch) of salt

For Whipped Cream:
1 ½ cups (350ml) heavy whipping cream
2 tbsp (13g) powdered sugar
1 tsp (5ml) vanilla extract
2 cups (300g) strawberries, plus more for serving on side if desired


Instructions

Preheat oven to 350F (175C). Spray the charlotte pan with baking spray (This link goes to Amazon where I am compensated for products sold) and distribute well with a pastry brush and set aside.

In a small bowl combine the flour, baking powder and salt. Whisk to combine and then set aside.

In the bowl of an electric 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.

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.

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 milled. Place the garnish strawberry cut sides up, going in opposite directions.

Place in refrigerator overnight 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.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Strawberry Shortcake, Strawberry Shortcake Charlotte Recipe