Hello to both the baking nerds and to the less experienced bakers, the cake is dedicated to you! You don’t have to be a skilled baker to bake this fancy cake. Though it takes a little time to prepare but still it is a easy to make and the result is absolutely jaw-dropping! It is fruity, tender, moist, decadent and generously covered with a homemade thick, potent strawberry glaze and topped with whipped cream; I would describe it as a cross between a cake and pudding. Watch the video tutorial to learn how to make it!
The beauty comes from my sister Susan, the queen of cake, as we call her among our family members. Susan makes decadent cakes and has received rave reviews and numerous compliments from clients – I have always been amazed by her artistic ability! When you serve it to your guests, it’s evident to tell by their facial expressions that they want a second piece. Bring out the inner star baker in you and make ” Susie’s Drooling Strawberry Cake”. If you do want to make it easier, bake the sponge the day before, and drizzle with the homemade strawberry glaze, wrap it well and refrigerate, allowing the flavors to infuse together. All you have to do the second day is to whip the cream and decorate the cake! Serve it casually with your breakfast, afternoon caffeine break or any celebratory occasion!
Here is my gorgeous sister Susan. You can know more about her and her baking career through an interview we did with her before! Here is the link!
A water bath is a must: The cake bakes slowly in a water bath; the steam from the hot water bath adds more moisture to the cake, and gives a slower heat source than the direct heat of your oven. This kind of cake is similar in a way to a pudding that doesn’t like sudden shifts in temperature. This is the best way of baking such a cake made with such delicate ingredients!
The Charlotte Cake Pan will sculpture the look of a Charlotte cake with its gorgeous patterned design and it turns the cake to a work of art, as it makes the presentation look attractive.
If you don’t have a Charlotte pan yet, make the cake using a ring cake pan, the presentation is different, you will even end up with a quite different taste as well, though the ingredients are the same, that’s why I separated the recipe in two different posts. Here is what it looks like using a ring cake. recipe is here!
Strat making the strawberry glaze. It is a sweet and tart fruit filling here that will take the cake to another level of flavor
In a saucepan over high heat, place the frozen strawberries, sugar and lemon juice. Use a wooden spoon to break down the fruits and bring to a boil, reduce heat to medium and simmer for about 20 minutes until you have a thick syrup. Set aside.
To whip the cream: With a hand or stand mixer, whip the heavy cream and sugar on medium speed until peaks form, it takes about 3-4 minutes. Refrigerate immediately.
Add the strawberry glaze while the cake is still hot, this will allow your cake to absorb a bit of the glaze. Leave to completely cool down.
When the cake has totally cooled down, fit a decorating bag with a tip of your choice and fill with cream. Pipe the cream and squeeze out of the tip while swirling to create pastry decoration. Decorate with fresh or frozen strawberries.
Tips and Tricks
- Make sure cake ingredients are at room temperature for best results.
- The frozen berries added to the cake batter need to be coated with flour to prevent them from sinking to the bottom.
- Coat the cake with the strawberry glaze while the cake is hot.
- The cake keeps and gets better after a day which makes it a fantastic time saver if you are entertaining. Bake the cake, drizzle with the strawberry glaze, leave it to cool down, cover it with cling film then refrigerate. Bring to room temperature the next day, and assemble the cake with whipped cream and fresh or frozen strawberries.
Bring out the inner star baker in you and make “Susie’s Drooling Strawberry Cake”. When you serve it to your guests, it’s evidently to tell by their facial expressions that they want a second piece. Yes it is that good! Watch the video tutorial above to learn how to make the cake!
Susie’s Strawberry Cake
Description
Equipment
- Charlotte cake pan 25 cm/ 10 inches in diameter
Ingredients
- Cake:
- 6 eggs
- ¾ cup oil
- 1 cup granulated sugar
- 2 1/4 cups all-purpose flour for the cake
- 2 heaped tablespoons baking powder
- 1 tablespoon vanilla extract
- ¾ cup yogurt
- ½ cup flour to coat the fruits
- 2 cups frozen fruits cherries, raspberries, blueberries, don’t omit the cherries, they highlight the flavors
- Butter and flour to grease and dust the Charlotte pan
The stawberry glaze
- 4 cups frozen strawberries
- ¾ cup granulated sugar
- 3-4 tablespoons freshly squeezed lemon juice
For the whipped cream:
- 3 cups heavy cream preferably cold for better results
- 1/3 cup granulated sugar
- Fresh strawberries for garnish
Instructions
Before we start: I suggest refrigerating your cream for at least 3 hours, until you’re ready to whip it.
To make the strawberry glaze.
- In a saucepan over high heat, place the frozen strawberries, sugar and lemon juice.
- Use a wooden spoon to break down the fruits and bring to a boil, reduce heat to medium and simmer for about 20 minutes until you have a thick syrup. Set aside.
To make the cake batter:
- Preheat oven to 375°F with a rack in the center
- Sift together the flour and baking powder.
- Butter a Charlotte pan and dust with flour, tapping out the excess. Make sure to get into all of the nooks and crannies.
- Beat the oil and sugar in a large bowl with a mixer on medium speed about 1 minute.
- Add the eggs one at a time, scraping down the sides of the bowl with a rubber spatula.
- Stir in the yogurt and vanilla, beat for 30 seconds.
- Combine together the flour and baking powder.
- Stir in the flour mixture and gently fold until well combined.
- Coat the frozen fruits with flour, and fold them in the cake batter, and gently mix. Pour the batter into the prepared Charlotte pan.
- Set the Charlotte pan in a large rimmed deep pan. Fill the large deep pan with 2 inches of hot water.
- Bake about 50-55 minutes, or until you insert a toothpick in the center of the cake and it comes out clean.
- Let the cake cool for 15 minutes before unmolding, then convert it directly on a flat serving dish; add the strawberry glaze while the cake is still hot, this will moisten your cake. Leave to completely cool down.
In the meantime, make the whipped cream:
- With a hand or stand mixer, whip the heavy cream and sugar on medium speed until peaks form, it takes about 3-4 minutes. Refrigerate immediately.
- When the cake has totally cooled down, fit a decorating bag with a tip of your choice and fill with cream.
- Pipe the cream and squeeze out of the tip while swirling to create pastry decoration.Decorate with fresh or frozen strawberries.
