Strawberry Charlotte Cake


• 1 pound fresh strawberries, washed and hulled
• 1/2 cup granulated sugar
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 package ladyfinger cookies


. In a blender, puree half of the strawberries with granulated sugar until smooth. Slice the remaining strawberries and set aside.
. In a large mixing bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form. Gently fold in the powdered sugar.
. Line the sides of a springform pan with ladyfinger cookies, placing them with the rounded side facing outward.
. Spread a layer of whipped cream on the bottom of the pan, followed by a layer of sliced strawberries.
. Repeat the layers until the pan is filled, finishing with a layer of whipped cream on top.
. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
. Before serving, garnish with additional sliced strawberries and a dusting of powdered sugar.

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