Strawberry Charlotte


A cake that fits best for mother's day (cuz that's what I did) or for a special someone, even for yourself!! :D

1 1/2 cups (7 1/2 ounces)unbleached all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon table salt
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cups (10 1/2 ounces) sugar
Strawberry Mousse
1 cup fresh, chopped strawberries
1 large egg white
1/4 cup (60 grams) granulated sugar
Pinch of salt
Whipped Cream Icing
1 cup (240 ml) heavy whipping cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract
To assemble
1 pound (450 grams) fresh strawberries
25-30 long cookies of your choice
For Cakes: Adjust oven rack to middle position and heat oven to 325 degrees. Lightly grease two 9-inch round cake pans with nonstick cooking spray and line with parchment. Whisk flour, baking powder, and salt together in medium bowl. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat, add vanilla, and cover to keep warm. In stand mixer fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes. Remove mixer bowl from stand. Add hot milk mixture and whisk by hand until incorporated. Add dry ingredients and whisk until incorporated. Working quickly, divide batter evenly between prepared pans. Bake 20 to 22 minutes, until tops are light brown and pick inserted in center of cakes comes out clean. Transfer cakes to rack and cool completely in pan, 2 hours. Run small plastic knife around edge of pans; invert cakes onto wire rack. Carefully remove parchment, then reinvert cakes. Strawberry Mousse ; In a blender or food processor, process strawberries until smooth. In a large bowl, beat the egg white until foamy. Gradually add the sugar and salt and continue beating for 5/7 minutes, or until soft peaks form. Add the strawberries and continue beating until stiff peaks form, about 3-5 minutes. Refrigerate the mousse until ready to assemble cake. There will be leftovers ( freeze the mousse and it turns into a light ice cream :D). Whipped Cream Icing; In a large bowl, whip together all ingredients until stiff peaks form. Chill the whipped cream until ready to assemble. To assemble; On a serving plate, place the bottom layer of the cake. Cut a handful of strawberries into quarters and place them randomly over the surface. Spoon on the chilled strawberry mousse and place the cake in the freezer for 15-20 minutes (or longer) to stiffen the filling. Place on the top layer of cake. Using offset spatula, frost the cake on all sides with the whipped cream icing. Press the long cookies along the outside of the cake, spacing evenly. Dot the top of the surface with the remaining fresh strawberries. Refrigerate until ready to serve.


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Your search for the best chicken salad recipe stops here! This simple, flavorful combination of tender meat, bright green onions, herbs, and seasoning in a creamy mayonnaise dressing is quick and delicious. Use the easy chicken salad recipe to make sandwiches, or serve it on top of a bed of lettuce with a side of biscuits, rolls, or potato chips. The make-ahead dish is always a favorite!

4 c cooked shredded chicken ( such as rotisserie chicken )
.5 c finely chopped green onion
1 c Duke's mayonnaise
2 t dried tarragon
1/4 t ground black pepper
1/4 t garlic salt
1/4 t onion powder
  • In a large bowl, toss together the shredded chicken and the green onions.
  • In a separate bowl, stir together the mayonnaise, black pepper, garlic salt, onion powder and tarragon. Add the...
    See the full directions on my site


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