Strawberry Charlotte
Baking and Desserts | Russian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
8
Description
Strawberry Charlotte is a delightful dessert that combines a light, fluffy sponge cake with fresh strawberries. This classic treat is perfect for any occasion and is sure to impress your guests. Serve it with whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Ingredients
- Chicken Egg - 2 pieces
- Sugar - 1¼ glasses
- Sour Cream - 1 glass
- Vegetable Oil - ½ glasses
- Vanilla extract - 1 tablespoon
- Wheat Flour - 2 glasses
- Baking Powder - 2 spoons
- Salt - ¼ spoons
- Strawberry - 28.2 oz
- Powdered Sugar - to taste
- Butter - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Grease a 23 cm (9 inch) round baking pan with butter and dust it with flour, ensuring some flour sticks to the sides and bottom. Preheat the oven to 374°F.
Step 3
Dice 170 grams of strawberries, and halve another 170 grams.
Step 4
In a large bowl, use a mixer to beat the eggs with 1 cup of sugar on high speed for 5 minutes, or until the mixture is light in color and thick.
Step 5
Add sour cream, butter, and vanilla extract, and mix on low speed until smooth.
Step 6
In a small bowl, mix together the flour, baking powder, and salt.
Step 7
Continuing to mix the egg mixture with a hand mixer on low speed, add the flour mixture to the batter in thirds, allowing the flour to incorporate with each addition, and keep mixing until the mixture is smooth and uniform.
Step 8
Pour half of the batter into the prepared mold. Top with 170 grams of diced strawberries, then spread the remaining batter on top.
Step 9
Cover the surface with halved strawberries (cut side down), gently pressing them into the batter. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
Step 10
While the pie is baking, you can prepare the strawberry sauce. To do this, blend 450 grams of strawberries with 1/4 cup of sugar in a blender or food processor until smooth.
Step 11
Allow the pie to rest in the pan for 15–20 minutes, then remove it from the pan. Let it cool to room temperature. When serving, dust with powdered sugar if desired.
Step 12
Generously drizzle the individual pieces of strawberry charlotte with strawberry sauce.
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