Strawberry Charlotte Cake

8 ingredients
3 steps

Ingredients

  • 5 sheets gelatin or 2 1/2 tbsp powdered gelatin
  • 1 1/4 lb strawberries, hulled, 1/4 lb diced, plus extra to garnish
  • 2 1/2 tbsp powdered sugar, plus extra to dust
  • 2 tbsp lemon juice
  • 1 None vanilla bean, seeds scraped out
  • 1 2/3 cups heavy cream
  • 20-24 None butter cookies
  • 2 None red hard candies, crushed

Directions

  1. 1
    Bloom gelatin in cold water for 5 mins. In a blender, puree 1 lb strawberries, powdered sugar and lemon juice until smooth. If using sheet gelatin, squeeze excess liquid from gelatin. Combine gelatin with 2 tbsp strawberry puree and gently heat until gelatin melts. Mix into remaining strawberry puree then chill for 10 mins. Whip vanilla bean seeds and cream until stiff then fold into puree.
  2. 2
    Arrange a layer of cookies in the bottom and around the edges of an 8 inch cake pan. Transfer 1/2 the strawberry cream to the pan then add a layer of diced strawberries. Add remaining strawberry cream then another layer of cookies. Cover with foil and chill for 4 hours.
  3. 3
    To serve, uncover cake and turn out onto a serving plate. Decorate with crushed candy and strawberries. Dust with powdered sugar and serve.

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