Strawberry enclosed dream


This pretty Charlotte cake has an intense strawberry flavor, is light and refreshing. You can not miss it!

The special strawberry recipes week is still ongoing! You all know that the strawberry season has just started and we have to use them as much as possible because they don’t stay long!


Today you have to give the best of you if you want to prepare this cake. It takes a bit of time and effort, but believe me when I say, that it is worth all effort because this cake is delicious and really amazing!


The Charlotte is a cold cake and this one is based on yogurt and cream. It has low calories, sugar, fat and has all the vitamins and flavor of the strawberries. And this kind of cakes, with ladyfingers all around, give always a good result and look pretty even if you are not good at decorating cakes.


You can always play with the top decoration. I’ve used strawberries and some white chocolate, but basically you could use anything you want and it would look for sure amazing. Ah! and the bow is just for decoration, since once the cake is set, the ladyfingers don’t move anymore. But I strongly recommend you to put one because it looks so pretty!!


Strawberry enclosed dream

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Serves: 12-14
Cooking Time: 50 min. Total 3 hours


  • For the base:
  • 2 eggs
  • 2 Tbsp water
  • 80 g sugar
  • a pinch of salt
  • 100 g flour
  • 1 tsp baking powder
  • Para the filling:
  • 10 jelly sheets
  • 300 g frozen or fresh rhubarb (if you don’t find it, replace it with the same amount of strawberries)
  • 75 ml water
  • 250 g strawberries
  • 100 + 25 g sugar
  • 500 g vanilla yogurt (not pudding or something else)
  • 1 tsp vanilla extract
  • 200 g whipping cream
  • pink food coloring (optional)
  • Decoration:
  • 20 ladyfingers aprox.
  • 50 g white chocolate
  • 5 o 6 strawberries



For the base: Preheat the oven at 180ºC. Prepare a 24 cm diameter round pan with butter and flour. Beat eggs, water, sugar and salt with the whisk tool in an electrical mixer for about 8 minutes until it gets thick. Sift flour and baking powder and add to the mix. Stir until incorporated. Bake for about 25 minutes.


For the filling: put the jelly sheets in cold water to soften them. Clean the rhubarb and chop it in small pieces. Heat it in a pan with the 75 ml of water and let it boil for 5 minutes. Stir in 100 g of sugar and the strawberries. Blend the mixture until you get a fine puree. Add 5 jelly sheets and mix well. Let it to cool. .


Mix yogurt with the vanilla extract and the rest of sugar. Add the other 5 sheets of jelly and mix well until they dissolve. Whip the cream and incorporate it to the yogurt mix. If you want it to be pink, add some drops of pink food colorant.


Now assembly the cake, you will need an extensible metal ring like the one in the pictures. Place the base, close the ring to the desired size and start putting ladyfingers all around.


Spread some of the strawberry jam over the base followed by a part of the yogurt cream. Continue like this, alternating cream and jam until is over.


Keep some jam for the top part, spread it in spots and use a knife or a stick to stir it and create a swirl effect.


Refrigerate it for at least 2 hours. Once it is cool, remove the metal ring and put some strawberries on top and some grated white chocolate for decoration.

Sweet dreams

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