Charlotte aux Fraises

Charlotte aux Fraises

Wrap a spongecake with biscuits and tie with a ribbon for an upscale dessert. Wouldn't a friend be surprised with such a gift?

Ingredients: 12-16 cm cake mold

Sponge cake
Recipe ID: 2045370
Recipe ID: 2192714
● Heavy cream (dairy-based)
200 ml
● Sugar
1 tablespoon
Strawberries (small)
1/2 pack


1. Bake the sponge cake such as "Fluffy and Moist Sponge Cake" (Recipe ID: 2045370).
2. If you don't use up the sponge cake batter, bake the leftovers in cupcake molds.
3. While baking the cake, prepare the biscuit batter Recipe ID: 2192714.
4. Bake the biscuits after the cake is done.
5. While the cake cools, slice the strawberries. Whip the heavy cream.
6. Brush a simple syrup on the cake to retard drying and to lock in the moisture.
7. Slice the cake in half horizontally. Spread the whipped cream and line with strawberries to the bottom layer of the cake.
8. Put plenty of whipped cream on top of the strawberries. Top with the other cake layer.
9. Coat the whole cake roughly with whipped cream. The biscuits hide the cream, so you don't need to make it perfect
10. Trim the edge of the biscuits to make their length same.
11. Put the biscuits around the cake. Make sure the tops sticking out are about 1 cm higher than the cake.
12. Pipe the whipped cream.
13. Fill in fruits inside the whipped cream circle. I used a 16 cm round mold.
14. This is made with a 12 cm round mold.
15. Tie a ribbon and make it cute for a gift.
16. Bake the extra batter and decorate with leftover toppings.

Story Behind this Recipe

I wanted to bake a gorgeous cake for my colleague, who loves sponge cakes, and for my husband's birthday.